Molasses Sugar Cookies
|All purpose flour||250 Gram (2 Cups)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter/Margarine||4 Ounce (1/2 Cup Or 115 Gram, At Room Temperature)|
|Firmly packed brown sugar||110 Gram (1/2 Cup)|
|Egg whites||2 Large|
|Molasses||120 Milliliter (1/2 Cup)|
|Instant espresso powder/Coffee powder||2 Teaspoon|
|Sugar cubes||93 Gram, coarsely crushed (About 2/3 Cup)|
|Granulated sugar||50 Gram (About 1/4 Cup)|
1. In a medium-size bowl, stir together flour, baking powder, ginger, cinnamon, salt, and baking soda; set aside.
2. In a food processor or a large bowl, combine butter, brown sugar, egg whites, molasses, instant espresso powder, and 1/2 cup (120 ml) water. Whirl or beat with an electric mixer until smooth. Add flour mixture to butter mixture; whirl or beat until dry ingredients are evenly moistened.
3. Spoon rounded 1-tablespoon (15-ml) portions of dough onto lightly greased large nonstick or regular baking sheets, spacing cookies about 2 inches (5 cm) apart.
4. Bake in a 350°F (175°C) oven for 5 minutes. Remove from oven. Working quickly, sprinkle each cookie with about 3/4 teaspoon of the crushed sugar cubes; press in lightly. Return cookies to oven and bake until firm to the touch (about 2 more minutes). Let cookies cool on baking sheets for about 3 minutes. Transfer to racks, sprinkle with granulated sugar, and cool completely