Tuesday, March 15, 2011

Big Ginger Cookies

2 ¼ Cup All-purpose Flour 2 tsp. Ground Ginger
1 tsp. Baking Soda ¾ tsp. Ground Cinnamon
½ tsp. Ground Cloves ¼ tsp. Salt
¾ Cup Margarine, Butter or Shortening 1 Cup Sugar
1 Egg ¼ Cup Molasses
2 Tbsp. Sugar


Combine flour, ginger, baking soda, cloves, cinnamon and salt and set aside. In a large bowl beat margarine, butter or shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar; beat until fluffy. Add egg & molasses; beat well. Stir dry ingredients into beaten mixture.

Shape into 1 ½” balls (1 heaping Tbsp. each) and roll in 2 Tbsp. sugar; place about 2 ½” inches apart on ungreased cookie sheet. Bake @ 350 degrees about 10 minutes or until light brown and still puffed. (Do not ver bake.) Let stand 2 min; transfer to wire rack.

These are kinda like the taste of gingersnaps, but they're big and soft! I LOVE THEM!!

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