DR. B'S BIG SOFT GINGER COOKIES
Dr. B's Big Soft Ginger Cookies
- Cooking Time: 10 minutes
- Servings: 24 cookies
- Preparation Time: 30 minutes
- (540 mL) 2 1/4 cup all-purpose flour
- (10 mL) 2 tsp ground ginger
- (5 mL) 1 tsp baking soda
- (3.75 mL) 3/4 tsp ground cinnamon
- (2.5 mL) 1/2 tsp ground cloves
- (1.25 mL) 1/4 tsp salt
- (180 mL) 3/4 cup butter
- (240 mL) 1 cup sugar
- (1) 1 egg
- (60 mL) 1/4 cup molasses
- (30 mL) 2 tbsp sugar
Combine flour, ginger, soda, cinnamon, cloves, and salt; set aside.
In a large mixing bowl or food processor, beat butter on low speed for 30 seconds to soften.
Gradually add the 1 cup sugar; beat till fluffy.
Add egg and molasses; beat well.
Stir dry ingredients into beaten mixture.
Shape into 1 1/2 inch (4 cm) balls, using a heaping tablespoon (15 mL) of dough for each one.
Roll in the 2 tbsp (30 mL) of sugar and place on an un-greased cookie sheet about 2 1/2 inches (6 cm) apart.
Bake in a 350 degrees F (177 degrees C) oven about 10 minutes or till light brown and still puffed. (Do not overcook.)
Let stand for 2 minutes before transferring to a wire rack. Cool