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Ingredients
| salted butter: 1/2 cup (melted) |
| granulated sugar: 1 cup |
| eggs: 1 |
| molasses: 2 Tbl |
| self-rising flour (sifted): 2 cups |
| ground ginger: 3 Tbl |
Tooth-Splitting Gingernuts
Credit: AllRecipes
User rating:
"Tooth shatteringly hard cookies with a hint of ginger. Eating them with strong coffee reminds me of the steamy night markets of Morocco."
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Prep Time
5 min -
Cook Time
12 min -
Servings
30 serving(s)
Tags
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
- Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.