Step 7ĭo Ahead: Cookies can be baked and glazed 2 days ahead. Drizzle glaze over cookies and sprinkle with raw sugar and more pepper. If needed, add more milk or water ½-teaspoonful at a time until you get to the right consistency. The glaze should be very thick and glossy but still pourable. Whisk powdered sugar, milk, and remaining 1 Tbsp. Repeat with remaining dough, using fresh parchment paper on baking sheets. Let cookies cool about 5 minutes on baking sheets, then transfer to wire racks and let cool completely. Step 4īake cookies, rotating baking sheets top to bottom and back to front halfway through, until just firm around the edges, 9–12 minutes (if you like chewier cookies, bake less, and if a crispier cookie is your thing, bake a little longer). Place on 2 parchment-lined baking sheets, spacing about 2" apart (you should be able to fit about 12 on each sheet). Scoop out level tablespoonfuls of dough and roll between the palms of your hands into smooth balls. Place racks in upper and lower thirds of oven preheat to 350°. Reduce mixer speed to low and gradually add dry ingredients beat just until incorporated. Add ⅓ cup molasses and mix just to combine. Using an electric mixer on medium speed,beat brown sugar and butter in a large bowl until light and fluffy, about 3 minutes. Whisk all-purpose flour, whole wheat flour, baking soda, salt, ginger, cinnamon, cloves, and 1½ tsp.
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