Eggless Molasses Sugar Cookies | Small Batch Cookie Recipe
1.3 هزار بار بازدید -
11 ماه پیش
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Eggless Molasses Sugar Cookies:: Cook
Eggless Molasses Sugar Cookies
:: Cook Me Food ::
These eggless version of crackly and chewy molasses sugar cookies are super easy to make and irresistibly delicious. There’s a perfect balance of sweetness with a hint of spices that makes these cookies quite unique. It’s definitely a holiday staple!
You’ll need:
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¾ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp salt
• ¼ cup unsalted butter (softened)
• 1/3 cup white sugar + ¼ cup (for coating)
• 1/4 cup unsulphured molasses (I used Grandma's Unsulphured Molasses)
Makes 12 cookies
* Using a 1.5-inch cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Do not overcook these cookies. You want them to be still soft in the middle when you take them out of the oven. They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
Thanks for watching!
:: Cook Me Food ::
These eggless version of crackly and chewy molasses sugar cookies are super easy to make and irresistibly delicious. There’s a perfect balance of sweetness with a hint of spices that makes these cookies quite unique. It’s definitely a holiday staple!
You’ll need:
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¾ tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp salt
• ¼ cup unsalted butter (softened)
• 1/3 cup white sugar + ¼ cup (for coating)
• 1/4 cup unsulphured molasses (I used Grandma's Unsulphured Molasses)
Makes 12 cookies
* Using a 1.5-inch cookie scoop in the video
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Do not overcook these cookies. You want them to be still soft in the middle when you take them out of the oven. They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
Thanks for watching!
11 ماه پیش
در تاریخ 1402/05/15 منتشر شده
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