Tooth-Splitting Gingernuts recipe

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Ingredients

½ cup butter, melted
1 cup white sugar
1 egg
2 tablespoons molasses
2 cups self-rising flour
3 tablespoons ground ginger

Nutrition Info

90.6 calories
carbohydrate: 14.2 g
cholesterol: 14.3 mg
fat: 3.3 g
fiber: 0.3 g
protein: 1.1 g
saturatedFat: 2 g
servingSize: -
sodium: 130.6 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

  2. In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger, stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.

  3. Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.

Recipe Yield

30 cookies

Recipe Note

Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco.

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