Ginger Cookies
These Ginger Cookies were adapted from a Peggy Ward recipe dated 1955. They are easy to make and you will find some good old-fashioned flavor in these super-easy cookies. Enjoy
Ingredients
4 cups all purpose flour
1 cup brown sugar
2 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup robust (dark) molasses
3/4 cup butter
2 eggs
1/2 cup boiling water
Additional sugar
Preparation
Combine first 8 ingredients in large bowl. Add molasses, butter, and egg. Using electric mixer, or standing mixer with dough blade, beat until well blended. Beat in 1/2 cup boiling water. Mix well. Chill dough 2 hours.
Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls, (or use mini ice cream scooper). Roll in additional sugar to coat. Place dough balls 2 inches apart on un-greased baking sheets (or use the new nonstick foil). Press the top of each ball slightly with your thumb.
Bake until cookies are puffed and cracked on top, about 10-12 minutes. These cookies are meant to be soft in the centers; do not over-bake. Transfer cookies to racks and cool.
These Ginger Cookies were adapted from a Peggy Ward recipe dated 1955. They are easy to make and you will find some good old-fashioned flavor in these super-easy cookies. Enjoy
Ingredients
4 cups all purpose flour
1 cup brown sugar
2 teaspoons baking soda
4 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cup robust (dark) molasses
3/4 cup butter
2 eggs
1/2 cup boiling water
Additional sugar
Preparation
Combine first 8 ingredients in large bowl. Add molasses, butter, and egg. Using electric mixer, or standing mixer with dough blade, beat until well blended. Beat in 1/2 cup boiling water. Mix well. Chill dough 2 hours.
Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls, (or use mini ice cream scooper). Roll in additional sugar to coat. Place dough balls 2 inches apart on un-greased baking sheets (or use the new nonstick foil). Press the top of each ball slightly with your thumb.
Bake until cookies are puffed and cracked on top, about 10-12 minutes. These cookies are meant to be soft in the centers; do not over-bake. Transfer cookies to racks and cool.
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