Ginger cookies are definitely one of my favourite cookies. Whenever they are on offer at the coffee shop, I can’t pass one up. I love making a big batch of ginger cookies because they freeze well and they are perfect for the lunchbox since they don’t have chocolate or nuts.
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 Tbsp sugar
- In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves.
- In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Beat in the 1 cup of sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
- Shape dough into 1 1/2-inch balls, using about 1 heaping tablespoon dough for each. Roll balls in the 2 Tbsp sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
- Bake in a 350° oven about 10 minutes or until light brown and still puffed. (Do not overbake!) Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.
These are very yummy. Dewey said they were possibly the best cookies I've ever made. I made a few changes. I substituted 1 cup of whole wheat flour for 1 cup of the all purpose flour and I made them a bit smaller. I think I overbaked them b/c they were smaller. They were still chewy the first day but crunchy after that (but still really tasty!)
Nutrition Information:Yield: 24
Amount Per Serving: Calories: 143 Saturated Fat: 3g Cholesterol: 22mg Sodium: 107mg Carbohydrates: 21g Sugar: 11g Protein: 1g