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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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There is nothing like the smell of ginger cookies baking in the oven. This one is a soft version that tastes as good as it smells. These are made with half the usual amount of sugar so they won't snap when you break them in half, but they will melt in your mouth. all-purpose flour, baking soda, ground ginger, ground cloves, cinnamon, stick margarine, light brown sugar, granulated sugar, egg, molasses cvt Ingredients:
2 cups all-purpose flour |
1 1/2 tsp baking soda |
1 tsp ground ginger |
1 tsp ground cloves |
1 tsp cinnamon |
1/2 cup (stick) margarine, softened |
55 g (1/4 cup firmly packed) light brown sugar |
1/4 cup granulated sugar |
1 egg |
2 tbsp molasses |
4 tsp granulated sugar (for dipping) |
Directions:
1. In a medium bowl, whisk the flour, baking soda, ginger, cloves, and cinnamon. Set aside.
2. In a large bowl, with an electric mixer, beat the margarine until smooth. Add the sugars, egg, and molasses. Beat until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. The mixture will be stiff.
3. Refrigerate the dough until thoroughly chilled, at least 30 minutes and up to 1 day.
4. When you're ready to bake, preheat the oven to 350 degrees F. Lin a baking sheet with parchment paper. Measure the sugar onto a small plate.
5. Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared baking sheet.
6. Dip the bottom of a small juice glass into the sugar and flatten the balls gently to about 1/4-inch thickness, dipping the glass into the sugar before flattening each cookie (only a little sugar is needed). Bake until firm, about 7-10 minutes. With a spatula, gently remove the cookies; cool thoroughly on a rack.
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