Extreme Sugar-Coated Ginger Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 45 |
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These cookies have a lot of ginger, you can reduce the amount to 2 teaspoons if desired. Plan ahead the dough needs to chill for a minimum of 2 hours. These are very good! The cayenne pepper is only optional, I like to add it in for an extra kick! Ingredients:
3/4 cup butter, softened |
1/2 cup dark brown sugar (use only dark brown sugar!) |
1/2 teaspoon maple extract or 1 teaspoon vanilla extract |
1/2 cup white sugar |
1/4 cup molasses |
1 large egg |
2 cups flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 teaspoons cinnamon |
3 teaspoons ginger powder (can use 4 teaspoons) |
1/2 teaspoon clove |
1/8 teaspoon cayenne pepper (optional) |
1 cup sugar, for coating (about 1 cup) |
Directions:
1. Line a large baking sheet/s with parchment paper.
2. In a large bowl cream butter with both sugars and maple extract until fluffy (about 2 minutes).
3. Add in molasses and egg (beat for 2 minutes or until well combined).
4. In another bowl flour, baking soda, salt and all spices until blended; add to the creamed mixture; mix until combined.
5. Cover and chill minimum of 2 hours.
6. Set oven to 350°F.
7. Place about 1 cup white sugar in a bowl.
8. Roll dough into 1-inch balls, then roll the balls into the sugar, coating them thoroughly.
9. Place on baking sheet/s spacing about 2-inches apart.
10. Using the bottom of a glass, flatten the cookies slightly.
11. Bake for about 12-15 minutes or until cookies feel dry and firm on top.
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