From the kitchen of One Perfect Bite...If your cookie jar is empty, you might want to give this recipe a try. My family loves ginger cookies regardless of their country of origin. This is one of our favorites and the recipe I'm featuring is for an all-American version that produces large, nicely spiced cookies that remain soft and chewy as they bake. I use light molasses to make ours, but any type of molasses, save blackstrap or sorghum, can be used. These ginger cookies are simple to make and they are good keepers. I do hope you'll give the recipe a try. These cookies are great for school lunches and those occasions that don't require finesse. Here is how they are made.
Soft and Chewy Ginger Cookies...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
3/4 cup butter, softened
1 cup sugar
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 for rolling
1) Preheat oven to 350 degrees F.
2) Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and molasses. In a separate bowl combine flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to creamed mixture and mix well.
3) Roll into 1-1/2-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes or until puffy, lightly browned and cracks appear. Remove to wire racks to cool. Yield: 2-1/2 dozen.
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