If you are baking cookies and realize that you do not have brown sugar or nutmeg, you do not have to go to the supermarket to resupply. Often these ingredients are found in spice cookie or gingerbread cookie recipes. You can make effective substitutions for these with the ingredients likely in your pantry. It is best to start with a tried and true cookie recipe, like this one for spice cookies, and use the substitutions as directed for best results. You should not notice a significant difference, but cookies made with any substitution will not be exactly the same.
Instructions
1. Combine the 3/4 cup white sugar with the molasses in a bowl and stir thoroughly.
2. In the bowl of a stand mixer, combine the white sugar, white sugar mixed with molasses, and butter. Mix on medium high speed for four to five minutes until smooth, light yellow, and fluffy in texture.
3. Turn the mixer off, and add the vanilla and egg. Mix again on medium speed until the egg and vanilla have been thoroughly incorporated.
4. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices. Stir to combine.
5. Slowly add the flour mixture (dry ingredients) into the creamed butter and sugar. Stir by hand, adding the flour in batches until all of it has been incorporated.
6. Preheat oven to 350 degrees Fahrenheit.
7. Chill the cookie dough in the freezer for twenty to thirty minutes. This will prevent excess spreading.
8. Line the cookie sheets with the parchment paper to avoid sticking and burning of the cookies.
9. After thirty minutes, drop the chilled cookie dough by rounded spoonfuls onto the parchment lined cookie sheet.
10. Turn the oven down to 325 degrees Fahrenheit, and bake the cookies for 8 to 10 minutes.
11. Let the cookies rest on the pan for one minute after pulling them from the oven. Remove to the cooling rack to continue cooling. Store in an airtight container and consume within one week.
Tags: white sugar, cookie dough, degrees Fahrenheit, thirty minutes, with molasses