GINGER BRANDY COOKIES
Number Of Ingredients 11
Steps:
- Cream together butter and sugar until light and well blended. Add the molass and egg and beat well. In a separate bowl, sift together the flour, salt, baking soda, ginger, cinnamon and cloves. Alternate adding teh dry ingredients and brandy to the wet ingredients, stirring well after each addition. Form the dough into a ball and chill for 30 minutes. Preheat oven to 350. Shape the dough into 1 inch balls, roll each ball in powdered sugar. Bake for 12 min until just firm and a bit crisp. Remove to rack and allow to cool.
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Jesus Santiago
[email protected]I added a bit of orange zest to the batter and it took these cookies to the next level.
Jeomi Mgr
[email protected]These cookies are a great way to use up leftover ginger ale.
Paul Chimezie
[email protected]Not sure what went wrong, but my cookies came out flat and crumbly.
Hashem Abbas Al Husseini
[email protected]Just made these for a holiday party and they were a huge success. Thanks for sharing the recipe!
Yonahr Timotheo
[email protected]These cookies are the perfect combination of sweet, spicy, and boozy. Love them!
gabr1xl O
[email protected]A little too dry for my liking, but the flavor is there.
Carlos Balboa
[email protected]5 stars! These cookies are a hit with my family and friends.
Thilina Sanjaya
[email protected]Easy to make and oh-so-delicious. The perfect holiday treat.
Dellshone Wilson
[email protected]Not a fan of ginger, but these cookies won me over. The brandy really mellows out the spice.
Javier Carrasco
[email protected]A bit too boozy for my taste, but the texture was spot-on. Might try again with less brandy next time.
Emma Vences
[email protected]Followed the recipe to a T and the cookies turned out beautifully. They're soft, chewy, and packed with flavor. Definitely a keeper!
Indika Sewwandi
[email protected]These cookies are a game-changer! The perfect balance of ginger and brandy, with a hint of spice. They disappeared from the plate in minutes.