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C4f26475 787b 45d3 bce6 ebbc2a0c0d97  2016 07 26 13 02 57
Brittany Peterson
Brittany Peterson

Chewy Mulberry Molasses and Hazelnut Gingersnap Cookies

6 tablespoons unsalted butter, softened (85 grams)
½ cup packed brown sugar (90 grams)
1 large egg
¼ cup mulberry molasses (120 grams) substitute with other molasses of your choice
1 ½ teaspoons vanilla extract (6 grams)
2 teaspoons ground ginger (3 grams)
1 teaspoon cinnamon (3 grams)
¼ teaspoon salt (1 gram)
¼ teaspoon nutmeg (1 gram)
¼ teaspoon ground clove (1 gram)
¾ cups whole wheat flour (115 grams)
¾ cups white flour (120 grams)
1 tsp baking powder (3 grams) or 1 package Turkish hamur kabartma tozu
½ cup whole plain hazelnuts, chopped into small pieces (70 grams)
~½ cup white granulated sugar for rolling

Preheat your oven to 350 degrees F (or 175 degrees C) and line a baking sheet with parchment paper
Start by creaming together the butter and sugar.
Mix in the egg, molasses, ginger, cinnamon, salt, nutmeg, and clove.
Add flours and baking powder and mix until dough forms. Next, evenly mix in the hazelnuts.
Shape dough into small balls (1 inch or 2.5 cm wide) in your hands, then roll in sugar and place on the baking sheet. Note: If the dough is difficult to work with, try placing it in the refrigerator for 30 minutes - 1 hour until you can form balls easily.
Bake for 8-10 minutes, depending on your oven. Allow to cool slightly on wire rack.

Miss Layla
Miss Layla
Yes! You have no idea how badly I want one with my morning coffee right now... You're a genius! ?
Brittany Peterson
Brittany Peterson
Thanks! Cookies with coffee has to be my favorite combination of foods in the world ?