Prep 25 mins
Cook 10 mins
These are the best ginger cookies I've had in along time. The balance of spices is perfect. From BH&G's. I used just a dash of pepper. The time doesn't include freezing time.
- 1⁄3 cup molasses
- 1⁄3 cup butter
- 2 cups flour
- 1⁄3 cup packed brown sugar (sifted)
- 1 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper (optional)
- 1⁄8 teaspoon ground cloves
- 1 egg, lightly beaten
- powdered sugar (optional)
- Preheat oven to 375*.
- Melt molasses and butter in saucepan, over low heat.
- Pour into large bowl and cool to room temperature.
- Combine dry ingredients in a medium bowl. Set aside.
- Stir egg into cooled molasses mixture.
- Stir dry ingredients into molasses mixture. The batter will be stiff.
- Divide dough in half. On waxed paper shape each dough half into a 1 1/2" square log, about 5 1/2" long. Wrap and freeze 30 minutes or until firm enough to slice.
- Slice logs into 1/8 inch slices. Bake 1 inch apart on ungreased cookie sheets. Prick each several times with a fork.
- Bake for 8 to 10 minutes or until edges are firm and lightly browned.
- Transfer to wire racks. Cool completely. Sprinkle with powdered sugar.