Baking Time : 10 Mins
Difficulty : EasyServings : About 17
Ingredients :
* 1 Large Egg
* 0,75 Cup Packed Dark Brown Sugar
* 0,5 Cup Coconut Oil
* 1/3 Cup Unsulphered Molasses
* 2 Tablespoons Vanilla Extract
* 2 Teaspoons Cinnamon
* 1 Teaspoons Ground Ginger
* 1 Teaspoon Ground Cloves
* 0,5 Teaspoon Ground Nutmeg
* Pinch Salt
* 2 Cups All-purpose Flour
* 1 Teaspoon Baking Soda
* 1 Teaspoons Ground Ginger
* 1 Teaspoon Ground Cloves
* 0,5 Teaspoon Ground Nutmeg
* Pinch Salt
* 2 Cups All-purpose Flour
* 1 Teaspoon Baking Soda
+ Cinnamon-Sugar Coating
* 0,5 Cup Granulated Sugar
* 1 Heaping Teaspoon Cinnamon
* 0,5 Cup Granulated Sugar
* 1 Heaping Teaspoon Cinnamon
Preparation :
Cookies - To the
bowl of a stand mixer fitted with the paddle attachment ,
combine the egg , brown sugar , coconut oil , molasses , vanilla , and beat on
medium-high speed until well-mixed , smooth , and glossy about 4 minutes .
Stop , scrape down the sides of the bowl , and add the cinnamon , ginger , cloves , nutmeg , optional salt , and beat on medium-high speed until combined and smooth , about 1 minute .
Stop , scrape down the sides of the bowl , and add the flour , baking soda , and mix until just combined , about 1 minute .
Using a medium 2-inch cookie scoop , form heaping two tablespoon mounds . Place mounds on a large plate , cover with plasticwrap , and refrigerate for at least 3 hours , or up to 5 days , before baking . Dough will be very soft , mushy , limp , and is not suitable for baking ; it must be chilled so the coconut oil re-solidfies . Do not bake with warm dough because cookies will spread and bake thinner and flatter .
Preheat oven to 350F , line baking sheets with Silpats , or spray with cooking spray ; set aside .
Cinnamon-Sugar Coating - Add granulated sugar and cinnamon to a small bowl and stir to combine .
Roll each ball of dough through the coating , liberally coating all sides . After all cookies have been coated , I like to go back and double-dip each mound , to get an extra-thick coating .
Place coated mounds on baking sheets , spaced at least 2 inches apart . Bake for 8 to 9 minutes , or until edges have set and tops are just beginning to set , even if undercooked and soft center . Do not bake longer than 9 minutes for soft cookies because they firm up as they cool ; bake for 9-10 minutes if you like firmer cookies . Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling .
Store cookies airtight at room temperature for up to 1 week , or in the freezer for up to 4 months . Alternatively , unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months , so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired . Do not roll cookies through cinnamon-sugar mixture until you plan to bake them .
Stop , scrape down the sides of the bowl , and add the cinnamon , ginger , cloves , nutmeg , optional salt , and beat on medium-high speed until combined and smooth , about 1 minute .
Stop , scrape down the sides of the bowl , and add the flour , baking soda , and mix until just combined , about 1 minute .
Using a medium 2-inch cookie scoop , form heaping two tablespoon mounds . Place mounds on a large plate , cover with plasticwrap , and refrigerate for at least 3 hours , or up to 5 days , before baking . Dough will be very soft , mushy , limp , and is not suitable for baking ; it must be chilled so the coconut oil re-solidfies . Do not bake with warm dough because cookies will spread and bake thinner and flatter .
Preheat oven to 350F , line baking sheets with Silpats , or spray with cooking spray ; set aside .
Cinnamon-Sugar Coating - Add granulated sugar and cinnamon to a small bowl and stir to combine .
Roll each ball of dough through the coating , liberally coating all sides . After all cookies have been coated , I like to go back and double-dip each mound , to get an extra-thick coating .
Place coated mounds on baking sheets , spaced at least 2 inches apart . Bake for 8 to 9 minutes , or until edges have set and tops are just beginning to set , even if undercooked and soft center . Do not bake longer than 9 minutes for soft cookies because they firm up as they cool ; bake for 9-10 minutes if you like firmer cookies . Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling .
Store cookies airtight at room temperature for up to 1 week , or in the freezer for up to 4 months . Alternatively , unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months , so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired . Do not roll cookies through cinnamon-sugar mixture until you plan to bake them .
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