 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A friend of mine gave me this recipe years ago. It makes a wonderful soft chewy ginger cookie. You could add some finely chopped candied ginger to it if you wanted. I don't flatten these, but I use my KitchenAid stand mixer, so the dough is softer. I do chill the cookies about 10 minutes before baking them. This is another cookie that would be great to use for an icecream sandwich. Ingredients:
3/4 cup butter |
1 cup brown sugar |
1/4 cup molasses |
1 egg (lightly beaten) |
2 cups flour |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
Directions:
1. Cream butter & sugar, add molasses.
2. Mix in egg.
3. Add flour, baking soda, salt & spices.
4. Mix till well combined.
5. Roll tablespoon size balls in sugar.
6. Place 12 cookies on parchment lined cookie sheet (flatten if dough is not too soft).
7. Bake at 375 for 10 - 15 minutes (10 for a softer cookie, 15 for a crisp cookie).
8. Cool on wire rack.
9. Store in airtight container.
|
|