Who can resist chewy, spicey ginger cookies on Christmas Day. Warm, crispy at the edges and soft in the center. Perfect with a cup of tea. It harkens Christmas past, present and future.
Big Soft Ginger Cookies
2 1/4 cup Flour
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp baking soda
3/4 cup butter
1 cup sugar
1/4 cup molasses
2 tbs sugar
Measure and mix dry ingredients
Cream butter and sugar. Add egg and molasses
Mix flour mixture
Shape into 2 inch ball, using a heaping tablespoon
Roll balls in sugar
Place on ungreased cookie sheet about 2 1/2 inches apart
Bake in preheated oven at 350, for 10 minutes or until lightly brown and puffed. Do not overbake, as this will make the cookies hard.
Cool cookies on sheet for two minutes before removing and cooling on wire rack.
Makes 18 cookies, depending on size.
Adapted from ‘Better Homes & Gardens New Baking Book’