{"id":291,"date":"2020-04-18T14:29:44","date_gmt":"2020-04-18T12:29:44","guid":{"rendered":"http:\/\/192.168.100.60\/?page_id=291"},"modified":"2020-06-20T09:29:17","modified_gmt":"2020-06-20T07:29:17","slug":"ginger-molasses-cookies","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/ginger-molasses-cookies\/","title":{"rendered":"Ginger Molasses Cookies"},"content":{"rendered":"\n<p>Yield: 30 cookies<br>Time: 2 hours<\/p>\n\n\n\n<p>275 g flour<br>1 tbsp ginger powder<br>30 g minced candied-ginger<br>1 tsp baking soda (Natron)<br>\u00be tsp ground cinnamon<br>\u00bd tsp ground cloves<br>\u00bc tsp salt<br>165 g butter<br>200 g sugar<br>1 ea egg (L)<br>1 tbsp water<br>60 ml molasses<br>sugar (for coating cookies)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<p>Preheat oven to 175\u00b0C (350\u00b0F)<\/p>\n\n\n\n<p>Mix flour, ginger powder, baking soda, cinnamon, cloves and salt together in a bowl and set aside.<\/p>\n\n\n\n<p>In a stand mixer at medium-low speed, cream butter and sugar together thoroughly.\u00a0 Add egg + water and mix until fully incorporated.\u00a0Mix in molasses thoroughly.\u00a0 Add minced candied-ginger.\u00a0 Scrape down the sides of the mixer bowl.\u00a0\u00a0At\u00a0low speed, slowly add the flour mixture and mix until just incorporated. Remove dough from bowl onto a sheet of plastic film and press into a disc.\u00a0 Completely wrap with plastic film and refrigerate for at least an hour (overnight is even better).\u00a0 In the meantime, line\u00a0one or more\u00a0baking sheets with parchment paper.<\/p>\n\n\n\n<p>Once chilled, remove the film and form balls from the dough.\u00a0 For the yield noted above, the dough balls should be about the size of a ping-pong ball.\u00a0 A portioning scoop works well for ensuring uniformity.\u00a0 Roll each dough-ball in the extra sugar and place them on the parchment-lined baking sheet.\u00a0To avoid cookies \u201cfusing\u201d together while baking, space them about 6-8 cm (2\u00bd \u2013 3\u2033) apart.\u00a0 Bake for 8-10 minutes.\u00a0 Allow cookies to cool for 2-3 minutes before removing from baking sheet to a cooling rack.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Chef\u2019s Notes<\/h4>\n\n\n\n<p>I really like ginger, but not everyone may feel the same. You can safely omit the candied ginger and reduce the powdered ginger to 2 tsp. and still have a tasty cookie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soft, chewy gingerbread cookies<\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-291","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=291"}],"version-history":[{"count":4,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/291\/revisions"}],"predecessor-version":[{"id":552,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/291\/revisions\/552"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}