Soft Ginger/molasses Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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These are delicious soft ginger cookies. My mom always put candied caraway seeds on them when we were kids, but we can't get those in Canada anymore. If you have them where you live you should try them. Ingredients:
2 cups flour |
2 tsp. baking soda |
1/2 tsp. salt |
1 tsp. cinnamon |
1 tsp. ginger |
1/2 tsp. cloves |
1 cup brown sugar |
3/4 cup margarine or shortening (butter makes them too flat) |
1 egg |
1/4 cup molasses |
plate of loose sugar for rolling |
Directions:
1. Pre-heat the oven to 375 F.
2. Cream the margarine or shortening and brown sugar, beat in the egg and then the molasses. Combine the dry ingredients and beat into sugar mixture. Roll into balls, roll in sugar and press with a fork on cookie sheet. Bake at 375 F until cookie springs back slightly when touched with fingertip. For a crunchier cookie, bake longer. If the cookies get too crunchy once they have come out of the oven, store in an air tight container with a piece of bread.
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