Ginger-Spice Cookies
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
44
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cloves1 large
Egg1
SugarDirections:
1
Using bottom of glass, gently press dough balls to form 1 1/2- to 1 3/4-inch rounds
2
Mix flour, cinnamon, ginger, baking soda, salt and cloves in medium bowl
3
Beat butter and brown sugar in large bowl until fluffy
4
Beat in egg and molasses
5
Beat in dry ingredients (dough will be very soft)
6
Cover bowl with plastic
7
Refrigerate overnight
8
Preheat oven to 325°F
9
Lightly butter 2 large baking sheets
10
Place sugar in shallow dish
11
Form dough into 1 1/4-inch balls
12
Roll each ball in sugar to coat
13
Arrange cookies on prepared baking sheets, spacing 2 inches apart
14
Bake until cookies puff slightly but are still soft, about 12 minutes
15
Transfer cookies to rack and cool
16
(Can be prepared 3 days ahead
17
Store in airtight container
18
) Mix flour, cinnamon, ginger, baking soda, salt and cloves in medium bowl
19
Beat butter and brown sugar in large bowl until fluffy
20
Beat in egg and molasses
21
Beat in dry ingredients (dough will be very soft)
22
Cover bowl with plastic
23
Refrigerate overnight
24
Preheat oven to 325°F
25
Lightly butter 2 large baking sheets
26
Place sugar in shallow dish
27
Form dough into 1 1/4-inch balls
28
Roll each ball in sugar to coat
29
Arrange cookies on prepared baking sheets, spacing 2 inches apart
30
Using bottom of glass, gently press dough balls to form 1 1/2- to 1 3/4-inch rounds
31
Bake until cookies puff slightly but are still soft, about 12 minutes
32
Transfer cookies to rack and cool
33
(Can be prepared 3 days ahead
34
Store in airtight container)