Perfectly soft ginger cookies
The perfect treat for the winter! These flavorful soft ginger cookies are so yummy with a cup of hot coffee.. Or maybe hot cocoa.
This recipe will give you a lot of cookies, as much as 25 big cookies or about 35 medium ones.
Just in time for the holidays, so you can practice and make some “test” cookies first, and then get the hand of it and have the perfect ones for the holidays… And why not, enjoy the test ones just the same…
Okay, okay, is just an excuse to bake them and bake them, what can I say? I love sweets!! And ginger cookies are in my sweet list.
Although I like almost anything sweet, I prefer the chewy cookies over the harder ones…
When preparing to bake them, make sure to separate them, just look at my first batch… I though it was going to be enough separation, but my cookies ended up being square!
The ginger cookies ended up being too close!!
Still yummy and we devoured them regardless of their shape! Yet I prefer to bake good looking ginger cookies 😀
- 2⅓ cups flour
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- ½ tbs. ground cloves
- 1 tbs. baking powder
- a pinch of salt
- 1 egg
- 1 cup sugar
- ¾ cup margarine or butter
- ¼ cup molasses
- In a medium bowl, beat egg. Add molasses and beat some more.
- Add sugar and margarine to the mix and beat until smooth. (you can use an electric mixer).
- In a separate bowl, combine all ingredients (flour, ginger, cinnamon, baking soda, salt, and cloves.)
- Bit by bit, add the remaining ingredients to the other bowl and continue to mix until is all incorporated and well mixed.
- Cover and take the dough to the freezer for 15min. That way the dough will be firm enough to shape it.
- Shape the cookies and put them on a greased baking sheet and bake it at 350 F for 10 to 12 minutes.
- (optional) Sprinkle some sugar on top.
- Let it cool and serve.
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