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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I like this recipe because I like ginger cookies but I do not like the hardness of gingersnaps. Ingredients:
2 1/4 cups all-purpose flour |
2 teaspoons ginger |
1 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon salt |
3/4 cup butter, softened (no substitute) |
1 cup sugar |
1 egg |
1/4 cup molasses |
2 tablespoons sugar |
Directions:
1. Preheat oven to 350.
2. Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
3. Set aside.
4. In large miximg bowl with an electric mixer beat butter for 30 seconds.
5. Add 1 cup sugar.
6. Beat until fluffy.
7. Add egg and molasses; beat well.
8. Add half the flour mixture; beat until combined.
9. Stir in remaining flour with a wooden spoon.
10. Shape into 1-inch balls.
11. Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
12. Bake in preheated oven 10 minutes or until light brown and puffed.
13. Let cool on cookie sheets 2 minutes.
14. Transfer to wire racks to cool.
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