Ginger Molasses Pizelles

5 from 1 vote

Ginger Molasses Pizelles

The warm spices found in its recipe—ginger and molasses particularly--come together to create an addicting flavor that can be enjoyed at any time throughout the year!

Prep Time40

Cook Time15

Resting Time1

Total Time1 55

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 228kcal

Author: Serena

Ingredients

1 Bottle Amber Ale (12 ounces)
1 cup Unsalted Butter (8 ounces)
¼ cup Molasses (3 ounces)
2 ¼ cup Sugar (15.75 ounces)
1 teaspoon Salt
2 tsps Ground Ginger
1 teaspoon Ground Allspice
3 cups AP Flour (12.75 ounces)
1 teaspoon Baking Soda
1 Egg
½ cup Finely diced crystallized ginger (3.25 ounces)

Instructions

Bring the beer to a simmer in a medium sized saucepan over medium heat. Stir occasionally and make sure it doesn't foam over. Gradually bring to a low boil and cook, stirring frequently for about 15 - 20 minutes. It will thicken and reduce to 1 ½ ounces. About 3 tablespoons. Set aside to cool.
In a medium saucepan, heat the butter, molasses, sugar and salt over low heat. Stir often until the butter melts and the sugar and salt dissolve. Around 10 minutes. Remove from heat, add the spices and the amber ale reduction. Let cool for 10 minutes.
Whisk together the flour and baking soda in a large stand mixer bowl. Turn the mixer to low and slowly pour in the liquid ingredients. Add the egg. Mix until blended and a thick batter forms. Stir in the ginger. Cover the dough and put in the refrigerator for at least one hour, until it is firm.
Once the dough has firmed up and cooled, turn on the pizzelle press and get it warmed up. I lightly greased the press with vegetable oil. Scoop the dough by tablespoon and place it on the press. Lower the lid and the timer of the press will begin based on the number you have chosen for the cook time. The press will beep once done and you can remove the pizzelles at that time. I removed them from the press and put them on a wire rack to cool.
Clean up any crumbs from the cookies and reapply vegetable oil if needed. Cook your next batch of cookies.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

All images and content are copyright protected. Do not use our images without prior permission.

Nutrition