Friday, July 12, 2013

Soft Gingerbread Cookies


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
  • Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. 
  • Bake at 350° for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. 
  • Yield: 2-1/2 dozen.
  • The only real change I made was to add about 1/3 cup (or maybe a little more) of chopped ginger root left over from this recipe.  (Yes, it has been in my freezer since 11-10 and it's still delicious!)  Because of that, I reduced the powdered ginger to 1 tsp.
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