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Ingredientes
- 2 1/2 c. all-purpose flour
- 2 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp. grnd ginger
- 1/2 tsp grnd allspice
- 1/2 tsp grnd white pepper
- 1 c. (2 sticks) plus 2 Tbsp. unsalted butter
- 1/2 c. packed light-brown sugar
- 1/2 c. granulated sugar
- 6 Tbsp. unsulfured molasses
- 1 lrg egg
- 1/2 c. sanding or possibly granulated sugar
Direcciones
- *Sanding sugar is coarser than granulated sugar and adds sparkle to finished baked goods.
- Heat oven to 350 F. Line two baking sheets with parchment paper, and set aside.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside. In the bowl of an electric mixer, combine butter with light-brown and granulated sugars till light and fluffy. Beat in molasses and egg; mix well. Add in the reserved dry ingredients, and beat till just combined.
- Form dough into a ball, and cover with plastic wrap; chill till hard, at least 2 hrs or possibly overnight. Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Pour sanding sugar into a large bowl, and roll balls in sanding sugar, coating well. Place cookies on prepared baking sheets, spaced 4 inches apart; flatten each into a 3-inch-diameter disk.
- Transfer to oven, and bake till brown, 12 to 15 min. Remove from oven, and transfer to a wire rack to cold.
- Store in an airtight container up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 339mg | 14% |
| Potassium 42mg | 1% |
| Total Carbs 37.0g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 16.77g | 11% |
| Protein 3.26g | 5% |
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