richmond ginger cakes

Name: Richmond Ginger Cakes
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1/2 cup(s) softened butter or margarine; 1/2 cup(s) brown sugar; 1/4 cup(s) molasses; 1 - egg; 1 cup(s) all-purpose flour; 3/4 cup(s) whole wheat flour; 1 teaspoon(s) ginger; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) ground cloves; 1/3 teaspoon(s) black pepper; 1 teaspoon(s) baking soda

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Private Recipe by

Melissa Snow

@riley123

Hillsboro, OR

This cookie has an additional spice you wouldn't think about adding. You can also roll these cookies in sugar before baking if you like as well as pressing a pecan in the center before baking.

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(1 rating)

yield 2 1/2 dozen

prep time 10 Min

cook time 10 Min

Ingredients For richmond ginger cakes

1/2 c

softened butter or margarine
1/2 c

brown sugar
1/4 c

molasses
1

egg
1 c

all-purpose flour
3/4 c

whole wheat flour
1 tsp

ginger
1 tsp

cinnamon
1/2 tsp

ground cloves
1/3 tsp

black pepper
1 tsp

baking soda

How To Make richmond ginger cakes

1
In a bowl, beat together butter and brown sugar until creamy. Beat in molasses and the egg. In a separate bowl, combine flours, ginger, cinnamon, cloves, pepper, and baking soda.

2
Beat dry mixture into butter mixture. Combine well. Dough will be a little sticky.
3
Shape dough into 1 inch balls. Place on a lightly greased cookie sheet. Bake for 10 minutes at 350 degrees.
4
Cool for a minute on cookie sheet before transferring cookies to a rack to completely cool.
5
**Per Serving** Calories 70 Protein 1.1 g Fat 3.4 g Carbs 9.2 g Sodium 63 mg
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