Dr. B’s Big Soft Ginger Cookies, modified from Better Homes and Gardens magazine
Why I Love This Recipe
I found this recipe many years ago, and I make them all the time because the cookies are so delicious! They are big and soft and gingery, just like their name! CHEMISTRY INFORMATION: The pure substances are baking soda (NaHCO3), salt (NaCl), and sugar (C12H22O11). The ingredients that are homogeneous mixtures are all-purpose flour, ground ginger, ground cinnamon, ground cloves, butter, and molasses. The fully mixed batter is also a homogeneous mixture. The heterogeneous mixtures are the egg, the batter before it is mixed, and the cookies after they are finished baking. The butter warming up after it is taken out of the refrigerator, and the dough being formed into balls are both physical changes. The puffing up of the cookies and the change in color on the bottom of the cookies as they bake both indicate that chemical changes are taking place. NUTRITION INFORMATION PER COOKIE: 142 calories, 2 g protein, 21 g carbohydrates, 6 g fat, 11 mg cholesterol, 118 mg sodium, 56 mg potassium
Submitted by: "Dr. B."
Ingredients You'll Need
2 1/4 cup all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
/4 cup butter
1 cup sugar
1/4 cup molasses
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 4 cm (1 1/2 inch) balls, using a heaping 15 mL (1 tablespoon) of dough for each one.
Roll in the 30 mL (2 tbsp) of sugar and place on an ungreased cookie sheet about 6 cm (2 1/2 inches) apart.
Bake in a 177C (350F) 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