Ginger Pennies

print recipe
email recipe
save recipe
add photo
add review
#73047

serves/makes:

ready in:
1-2 hrs

ingredients

1 1/2 cup 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
6 ounces unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1/4 cup molasses

directions

Set the oven at 325 degrees F. Line baking sheets with parchment paper.

In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In an electric mixer, blend the butter, sugar, egg, and molasses. Slowly add the dry ingredients to the molasses mixture, beating just until blended.

Transfer the mixture to a 1-gallon zipper freezer bag. Close it securely. Cut off a small piece of the corner of the bag.

Using the bag as a piping bag, pipe 1/4-inch dots onto the baking sheets. Bake the cookies for 5 minutes or until they are set. Transfer to wire racks to cool.