I make these as part of my Christmas baking. They are so delicious!
- Carbohydrate 26.2823701332777 g
- Cholesterol 7.05 mg
- Fat 12.3765519683333 g
- Fiber 0.52414500459671 g
- Protein 1.81395133333333 g
- Saturated Fat 2.34621319963333 g
- Serving Size 1 1 Serving (47g)
- Sodium 230.927998505556 mg
- Sugar 25.758225128681 g
- Trans Fat 0.428844983333337 g
- Calories 221 calories
Step-by-step
- Mix thoroughly: margarine, brown sugar, egg and molasses.
- Blend in remaining ingredients EXCEPT granulated sugar.
- Cover, chill 1 hour.
- Heat oven to 375 degrees.
- Shape dough by rounded teaspoons into balls.
- Roll in granulated sugar.
- Place on lightly greased cookie sheet.
- Bake for 10-12 minutes.
- Remove to cooling rack.
Scaling Dough Quantities and Managing Chill Time
Bakers often fail to chill spiced dough properly before handling, resulting in flat spreads rather than distinct, rounded shapes. When scaling this yield of thirty cookies up or down, maintain exact ratios for the leavening agents and ground spices to preserve the distinct bite. Chilling the dough mass for precisely sixty minutes firms the fats so that individual portions retain their form when transferred to the baking sheet. If your refrigerator lacks shelf space for a large mixing bowl, divide the dough into smaller portions in shallow containers to accelerate the cooling process.
Baking Mechanics and Thermal Control
Setting the oven accurately to 375 degrees Fahrenheit ensures the exterior sets before the interior overcooks. Space the rounded teaspoons two inches apart on a lightly greased metal sheet to allow proper heat circulation around each piece. Watch for edges to turn golden brown and centers to crack slightly between ten and twelve minutes of baking. Transfer the hot batches immediately to a wire cooling rack to halt the cooking process and achieve that signature crisp perimeter.
