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.