Prep 20 mins
Cook 12 mins
This recipe was given to me by an elementary school teacher I work with. She does a mini cooking lesson with her students every Friday and they recently made these. So soft and chewy. These are the best!
- Preheat oven to 325 degrees.
- Combine flour, spices, baking soda, salt and sift (if desired.) Set aside.
- Cream butter and add sugar gradually. Beat until light and fluffy.
- Beat in egg and molasses.
- Add flour mixture (1/3 amount at a time) and mix well.
- Roll into walnut-size balls. Roll in sugar and place on baking sheet, 2 inches apart.
- Bake for 9-12 minutes or until tops are slightly rounded and crackly.
Too good! It's really difficult to stop eat them!
Also the dough was delicious, he, he!
To the recipe I added 1 tablespoon fresh grated ginger and I replaced the mollasses half with caramel and halg with apple jelly.
I'm really glad I prepared the double amount.
Thanks a lot for this winner!
Mine didn't flatten out but that sure didn't hurt the final outcome of the taste. Really good ginger cookies. The inside is soft with a firm outside. As awalde says, it's hard to stop eating them! I used Splenda for the sugar in the cookies and sparkling sugar a the decoration. Photo may be seen here (in Savor): http://feastyoureyes.smugmug.com/
Yummy ginger cookies! Nice and spicy and a great texture. The dough seemed like it was going to be hard to roll into a ball but although it was soft it wasn't sticky so it worked out fine. Love these - thanks for sharing the recipe!