Friday, December 10, 2010

Soft Ginger Snap Cookies

Big Soft Ginger Cookies
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. Salt (optional)
¾ cup margarine, butter or shortening
1 cup sugar
1 egg
¼ cup molasses
2 Tbs. sugar
Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large mixing bowl beat margarine, butter, or shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar. Beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture.
Shape into 1 1/2 inch balls (1 heaping tablespoon dough each). Roll in the 2 tablespoons of sugar and place on an ungreased cookie sheet about 2 ½ inches apart.
Bake in a 350 degree oven about 10 minutes or until light brown and still puffed. (Do not overcook). Let stand for 2 minutes before transferring to a wire rack. Cool.
Makes 24 three-inch cookies.

Recipe from cute as a fox
I love Ginger cookies, I dip half the cookie in melted chocolate so the cookie is half and half, it makes them look really good!