![]() ![]() Be aware that the cookies may be very soft when you take them out of the oven, but avoid the urge to bake them for longer.If you want, you can add cinnamon to the coarse sugar for a cinnamon sugar coating.You can use a butter knife to separate the cookie dough from the bottom of the glass if necessary.If the dough sticks to the bottom of the glass, you can wipe the glass off with a dishtowel or paper towel.Be sure to apply even pressure with the glass so that the cookies are uniform in thickness.Use the bottom of a drinking glass or another flat, round object to press the cookies into flat disk.You can use a small cookie scoop to scoop the dough if you want to ensure uniform size cookies, but it’s easy to pinch off the dough and form it into balls with your hands, too.You can mix the dough by hand with a wooden spoon, with a hand-held electric mixer, or in a stand mixer.If the dough is too sticky when you go to form the balls, pop it in the refrigerator for 15 minutes or so to chill it.They will be soft when they come out of the oven, but they’ll crisp up as they cool. Bake the cookies and when the baking time is up, immediately transfer them to a wire rack to cool.Arrange the sugar coated balls on the prepared baking sheet and press them flat using the bottom of a drinking glass. Form the dough into balls and then roll them in the sugar so that half of the ball is completely coated in sugar.Add the flour, ginger, cinnamon, salt, and baking powder and beat to mix well. ![]() Pour the warm molasses over the butter and mix to combine well.
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