By Traeger Kitchen
We add a hint of smoke by baking these cookies on the Traeger. Drizzle with chocolate or an orange juice glaze for a unique sugar cookie creation.
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|8 Tablespoon||(1 stick) unsalted butter, slightly softened|
|1/2 Cup||Vegetable shortening|
|1 1/4 Cup||brown sugar|
|1 Tablespoon||Dark molasses|
|1 Teaspoon||vanilla extract|
|1 3/4 Cup||all-purpose flour, plus more as needed|
|1/2 Teaspoon||ground cinnamon|
|1/2 Teaspoon||ground ginger|
|1/4 Teaspoon||kosher salt|
|As Needed||Coarse sugar, for rolling|
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.
350 ˚F / 177 ˚C
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat together the butter, shortening, and brown sugar until light and fluffy, 3-4 minutes. Add the egg, molasses, and vanilla, and beat until well-combined, scraping down the sides of the bowl as needed.
8 Tablespoon (1 stick) unsalted butter, slightly softened
1/2 Cup Vegetable shortening
1 1/4 Cup brown sugar
1 Large Egg
1 Tablespoon Dark molasses
1 Teaspoon vanilla extract
Add the flour, cinnamon, ginger and salt, and mix on low speed to incorporate. Try to roll a walnut-size ball between your palms. If the dough sticks to your hands and is too soft to roll, blend a bit more flour into the dough. Do not add too much, or your cookies will not spread properly and will toughen.
1 3/4 Cup all-purpose flour, plus more as needed
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon kosher salt
Roll the dough into balls, then give them a roll in a shallow bowl of coarse sugar. Arrange on the prepared baking sheet, then flatten each ball with the bottom of a drinking glass.
As Needed Coarse sugar, for rolling
Bake the cookies for 7 minutes. Tap the baking sheet on the grill grate (this encourages chewier cookies), then rotate the pan 180°. Continue baking for 5 to 7 minutes longer, or until the cookies are lightly browned.
350 ˚F / 177 ˚C
Let cool on the baking sheet for 1 to 2 minutes, then transfer to a wire cooling rack with a spatula.
Bake the remaining cookies. And repeat steps to cool.
Once completely cooled, store in an airtight container. Enjoy!
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