If you do a cookie exchange for Christmas, here's a different one. I guarantee no one will have this recipe.
3/4 cup butter, softened
1 cup firmly packed dark brown sugar
1 large egg, room temperature
1/4 cup molasses
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
Eggnog Buttercream (Monday's Post)
Preheat oven to 350℉. Line a baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until well combined. Add molasses, beating until well combined.
In a large bowl, whisk together flour, baking soda, ginger, cinnamon, salt, baking powder, and nutmeg. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 1 hour.
In a shallow bowl, place granulated sugar.
Using a 1 1/2 tablespoon spring-loaded scoop, scoop dough, and roll into smooth balls. Roll in granulated sugar. Place about 2 inches apart on prepared pans.
Bake until bottoms are golden, 8 to 10 minutes. Let cool on pan for 5 minutes. Remove from pans, and let cool completely on wire racks.
Place Eggnog Buttercream in a pastry bag fitted with 1/3-inch opening star piping tip. Pipe buttercream onto flat side of half of the cookies. Place remaining cookies, flat side down, on top of buttercream. Refrigerate until buttercream is set, about 15 minutes.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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