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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

The best big Soft Ginger cookies Recipe

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This recipe for The best big Soft Ginger cookies is from Sissy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
3/4 cup butter softened
1 cup sugar
1 egg
1/4 cup molasses
1/4 cup sugar for rolling cookies
Directions:
Directions:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds to soften butter.
Gradually add 1 cup of sugar, beat until fluffy. Add egg and molasses, beat well.
Stir dry ingredients into butter mixture.
Shape dough into 1 1/2 inch balls (about 1 heaping tablespoon dough each).
Roll ball in the 1/4 cup sugar and place on cookie sheet about 2 inches apart.
Bake for 10 minutes or until light brown. Do not overcook. Let stand 2 minutes before transferring to wire cooling rack.

 

 

 

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