Cookies with Dijon Mustard, Ginger, and Cinnamon
Baking and Desserts • French
Description
Store in an airtight container, layering the cookies with parchment paper, for no more than 1 week at room temperature.
Ingredients
- Wheat Flour 1¾ cups
- Ground Cinnamon 1½ teaspoons
- Grated Ginger Root 1½ teaspoons
- Cream of tartar ½ teaspoon
- Salt ¼ teaspoon
- Activated Baking Soda ½ teaspoon
- Salted Butter 5 oz
- Brown Sugar ½ cup
- Egg white 1 piece
- Dijon Mustard 1½ tablespoons
- Light Molasses 3½ tablespoons
- Sour Cream 3½ tablespoons
Step-by-Step Guide
Step 1
Mix the flour, cinnamon, ginger, cream of tartar, baking soda, and salt.
Step 2
Beat the butter and sugar with a mixer on medium speed until fluffy.
Step 3
Add 1 egg, mustard, and molasses to the butter-sugar mixture and stir until smooth.
Step 4
Gradually add the flour mixture to the egg-butter mixture in three parts, alternating with the sour cream. Mix with the mixer on low speed until well combined.
Step 5
Spoon the dough onto two baking sheets, using 1½ tablespoons per cookie. Leave 3 cm between cookies as the dough will spread.
Step 6
Place one baking sheet in the preheated oven on the middle rack. Bake for 17-19 minutes. When the cookies start to puff up and feel dry to the touch, remove them from the oven. Place the second baking sheet with cookies in the oven and repeat the process.
Step 7
Let the cookies cool on the baking sheet for 1 minute, then transfer them to a plate using a metal spatula. Serve when completely cool.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!