Roxy15
New member
Big Soft Ginger Cookies:
Ingredients;
3/4 cup butter, softened
1 cup sugar
1 large 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
Directions:
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° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Test Kitchen Tips:
The difference between these soft ginger cookies and the crispy kind you use to construct a holiday gingerbread house has to do with the leavening agent. (Think: yeast, baking soda or baking powder.) Leave out the baking soda in this recipe and the cookies will come out hard and crisp.
For less mess, coat your measuring cups in cooking spray before portioning it out.
View attachment 16029
Ingredients;
3/4 cup butter, softened
1 cup sugar
1 large 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
Directions:
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° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Test Kitchen Tips:
The difference between these soft ginger cookies and the crispy kind you use to construct a holiday gingerbread house has to do with the leavening agent. (Think: yeast, baking soda or baking powder.) Leave out the baking soda in this recipe and the cookies will come out hard and crisp.
For less mess, coat your measuring cups in cooking spray before portioning it out.
View attachment 16029