Ginger Pennies ( Rose Levy Beranbaum)
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
25 dozen
ingredients
- 1 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon ground ginger
- 3⁄4 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup light brown sugar, firmly packed
- 1 large egg
- 1⁄4 cup unsulphured molasses (preferable Grandma's)
- 12 tablespoons butter, softened
directions
- In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
- Cream together brown sugar, egg, molasses and butter.
- On low speed, beat in flour mixture until well blended.
- Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1” apart on greased cookie sheet.
- Bake at 325F about 5 minutes or until browned.
- Cool on sheets 3 minutes, then on rack.
- Keep them separate so they do not stick to each other.
- Stores in an airtight container several months.
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Reviews
-
These cookies taste wonderful, like gingerbread but not quite as spicy. I can’t make these so small as 1/8 teaspoon is very difficult to pipe for me so I make them a little less than 1/4 teaspoon – just make them as small as you can. They spread a bit so make sure not to crowd them. I bake them on a silicone sheet (aka Silpat). If you like crispy cookies bake them about six to seven minutes but if you prefer a bit chewier bake them for five to six minutes. As with all cookies you should rotate the pans for even baking.
RECIPE SUBMITTED BY
Connie K
Saint Peters, Missouri