2 1/4 cups all- purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon water
¼ cup molasses
2 to 3 tablespoons granulated sugar, for rolling
Preheat oven to 350 degrees.
In a medium bowl mix together the flour, ground ginger, baking soda, cinnamon, cloves and the salt; set aside.
In a large bowl, using an electric mixer cream together the butter and the sugars until light and fluffy. Add the egg, the tablespoon of water and the molasses and mix just until combined. Gradually mix in the dry ingredients scraping the sides of the bowl as needed.
Shape into rounded tablespoon size balls, roll in granulated sugar and place 2 inches apart onto cookie sheet. Bake for 8 to 10 minutes.
All to cool for 5 to 7 minutes on the cookie sheet before transferring to a wire wrack to cool.
1/2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon baking powder
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup flour
Pre-heat oven to 350°F. Line a mini muffin pan with paper liners. Set aside.
Mix oil and sugar until well blended. Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture.
Spoon mixture into lined mini muffin trays, filling no more than ⅔ full. Press a maraschino cherry into the middle of each brownie.
Bake for 10-12 minutes, until a toothpick comes out cleanly from the side of the brownie.
Allow to cool completely in the pan.
To serve, top with whipping cream.
Brownies will keep up to 5 days in a sealed container.
1 1/2 cups sugar + more for rolling
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
14 TBSPS unsalted butter 1 3/4 stick at room temperature
2 tsps vanilla extract
1 egg yolk
1/2 cup 100% pure pumpkin puree
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
With your mixer on medium, mix together the butter and sugar until light and fluffy.
Mix in the egg yolk, then vanilla, then pumpkin until well combined.
Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat and press down slightly.
Space the cookies about two inches apart.
Bake for 15 minutes, rotating the pan halfway through the baking.
Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
1/2 cup butter, softened
3/4 cup dark brown sugar
2 tablespoons molasses
1 teaspoon lemon zest
1 1/2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Demerara, or coarse, sugar for rolling
Preheat the oven to 350 °. Line two baking sheets with parchment or silpat baking mats.
In a large bowl cream together the butter and sugar until fluffy. Mix in the molasses, egg, and lemon zest until well mixed.
Stir in the flour, baking soda, and spices.
Roll dough into 1-inch balls and roll in the demerara sugar.
Place 9 cookies on a sheet, spacing evenly. Cookies will spread while baking.
Bake cookies for 10 minutes or until set. Cool completely on wire rack.
Place baked and cooled cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.