Tuesday, December 6, 2011

Ginger Pennies

These little crisps are one of my all-time holiday favorites.  Molasses, ginger and cinnamon sing in these sugar-covered pennies.  You can certainly tweak the cookie size and baking time to your preference if you like softer, chewier cookies.  My preference is a buttery snap with every bite.

Ginger Pennies
recipe slightly adapted from Food Network
makes about 5 dozen small cookies

1 stick butter, room temperature, not too soft
1 cup brown sugar
1/4 cup molasses
1 egg
2 cups flour
1 tsp baking soda
1 Tbsp ground ginger
1 tsp cinnamon
pinch of ground cloves

1/2 cup granulated sugar, for rolling

Cream butter and sugar.  Add molasses and egg.  Mix well.  Blend in dry ingredients until well incorporated.  Preheat oven to 350 degrees.  Roll small balls of dough {teaspoon size-see note at bottom} in granulated sugar.  Bake for 11 minutes for crisp ginger pennies.  Store in an airtight container.  These also freeze well.

{small Pampered Chef Scoop quartered makes perfect sized pennies}

1 comment:

  1. Great tip for the Pampered Chef Scoop! These cookies look soooo yummy! I love ginger cookies. Great steps and recipe.


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