Prep 45 mins
Cook 10 mins
delicious, spicy, gingery traditional ginger, chewy cookies. perfect for holidays & presents
- 1⁄2 cup butter, softened (I used 1/2 applesauce and 1/2 butter)
- 1⁄3 cup firmly packed brown sugar
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 large egg
- 1⁄2 cup soft diced gingerroot (cross btwn crystallized ginger and ginger in syrup. I use crystallized ginger minced very fine and u)
- 2 1⁄2 cups unbleached all-purpose flour
- 1⁄2 cup light molasses (I used dark molasses or a mix of 1/4 C molasses and 1/4 C corn syrup)
- Cream butter, sugar, spices, salt and backing soda until well blended.
- Beat in the egg and ginger, then the flour, alternating with the molasses.
- Refrigerate the dough for several hours, or overnight; it needs to be stiff enough to handle easily.
- Preheat the oven to 350°F.
- Roll half the dough about 1/4" thick on a floured surface (I mix flour with sugar in the raw). Cut into whatever shapes you like.
- Transfer to an ungreased or parchment lined baking sheet. Repeat with remaining dough. (I sprinkled some iwth sugar in the raw).
- Bake cookies for 10-12 minutes until they're puffy, and the edges are firm.
- 8. Remove from oven and cool on the pan for 10 minutes before transferring to a rack to cool completely.
We made half a batch using 1 egg, omitting the ginger root (as the ginger from the ground ginger is plenty), and did them as drop cookies baking for 12 minutes. We sprinkled with colored sugar after baking, but would suggest doing that before baking so it will adhere to the cookies. Chopped almonds would be great in these cookies. They are moist and yummy and they go great with coffee. Made for PAC fall 08' game.