- 1/2 cup molasses
- 1/2 cup butter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cocoa powder
- 1 teaspoon white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1 pinch cayenne pepper
- 1 pinch ground black pepper
- 1 pinch ground nutmeg
- 1 pinch salt
- Stir together the molasses and butter in a saucepan over medium heat until it begins to boil. Remove from heat and set aside to cool until cool enough to handle. Stir together flour, baking powder, ginger, cocoa powder, sugar, cinnamon, clove, cayenne pepper, black pepper, nutmeg, and salt in a large bowl until thoroughly blended. Pour in the warm molasses mixture, and stir until a dough forms.
- Preheat oven to 375 degrees F (190 degrees C).
- Refrigerate until the dough firms, about 10 minutes. Form dough into balls, using about 2 tablespoons per cookie. Place onto a baking sheet, and flatten slightly.
- Bake in preheated oven 8 minutes, then cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
10/13/2019
recipepes.com
midnight gingersnaps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
