Ginger Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 C Wesson oil
1 C sugar
1/4 C dark molasses, Brer Rabbit
1 large egg
2 C all-purpose four
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
Extra sugar for rolling dough
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Directions: |
Directions:Cream the oil and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the four, baking soda, spices and salt and add to the mixture. Stir until combined.
Cover dough and chill overnight. When ready to bake, line a cookie sheet with parchment paper. Roll the dough into balls about 1 inch to 1 1/2 inch in diameter and then in sugar. Place 2 inches apart on the prepared cookie sheets.
Bake on 275 degrees for 25-30 minutes. Cool on baking racks. They will fall slightly, but will crisp up as soon as they cool.
Optional Baking Instructions: Bake 350 degrees for 8-10 minutes (Some people smash the cookies with the bottom of a glass dipped in sugar before baking for a thinner cookie!
NOTES:
- Dough will keep up to a week in the refrigerator before cooking.
- Use a small cookie scoop for perfect size.
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Number Of
Servings: |
Number Of
Servings:80 small or 42 large |
Personal
Notes: |
Personal
Notes: I never remember a Christmas without these cookies. The recipe was passed down from Granny to Mother who still made them until she was 94 years old! I have been making these for over 50 years and it is still a family favorite. They are best made a couple of weeks in advance and stored in a tightly covered tin can to mellow out if you can "hide" them long enough. I think it is the Wesson oil that gives them the "melt in your mouth" taste!
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