Big soft ginger cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| ¾ | cup | Butter; margarine, or shortening |
| 1 | cup | Sugar |
| 1 | Egg | |
| ¼ | cup | Molasses |
| 2 | tablespoons | Sugar |
Directions
Here you go Linda. I got a new cookbook yesterday, Better Homes and Gardens 75 Years of All-Time Favorites and here's a recipe from that book.......
In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and cloves. Set aside.
In a large mixing bowl beat butter, margarine, or shortening with an electric mixer on low speed for 30 seconds. Gradually add the 1 cup of sugar; beat until fluffy. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.
Shape dough into 1½-inch balls (1 heaping tablespoons dough each). Roll balls in the 2 tablespoons sugar and place on ungreased cookie sheets about 2 ½ inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand on cookie sheets for 2 minutes; transfer to a wire rack and let cool. Makes 24 cookies.
Posted to Bakery-Shoppe Digest V1 #402 by Lea <lhoover@...> on Nov 19, 1997