These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.
Prep.
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Ingredients
For 48 COM_JOOMRECIPE_SERVING_TYPE_
gingerbread-cake-cookies
- 3 c all-purpose flour
- 1 t baking soda
- 1 t cinnamon
- 1 t ginger
- 1/2 t allspice
- 1/2 t cloves
- 1/2 t salt
- 1/4 t black pepper
- 8 T butter
- 1/4 c vegetable shortening
- 1/2 c light brown sugar
- 2/3 c molasses
- 1 egg
- 3/4 c turbinado sugar
Gingerbread Cake Cookies Directions
- In a medium bowl, combine the flour, baking soda. cinnamon, ginger, allspice, cloves, salt, and pepper. Set aside.
- Use a stand mixer or handheld mixer to cream the butter and vegetable shortening until smooth. Add the brown sugar and mix until fluffy, about 2 minutes, then mix in the molasses and egg. With a spoon, gradually mix in the flour and spice mixture. Turn the dough onto a clean surface and divide in half. Wrap each half in plastic wrap and refrigerate until firm, at lest 2 1/2 hours (or up to 2 days.)
- Preheat oven to 325˚F. Place the turbinado sugar in a shallow dish. Form balls of dough about 3/4-inch in diameter, and dip each one in the turbinado sugar. Arrange on parchment-lined cookie sheets about an inch apart. Bake for 10-12 minutes, rotating the cookie sheet mid-way through the baking time, until the edges of the cookies are firm.
- Allow cookies to cool on the baking sheets for 2 minutes, then transfer to wire racks. When completely cool, they can be stored in a covered container up to 5 days.