Try these ginger sugar cookies for the perfect holiday blend of classic flavors.
This recipe is part of the Virtual Cookie Exchange, courtesy of the Baker’s Bench and Gourmet.com.
Ingredients
- 3/4 cup butter or shortening (I used butter)
- 1 cup brown sugar, packed
- 1 egg (I used large)
- 1/4 cup molasses
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves (I omitted)
- 1/4 teaspoon salt
- Sugar for rolling (I used turbinado)
Preparation
- 1 Cream butter and gradually add brown sugar. Continue to beat until fluffy.
- 2 Add egg and molasses to butter mixture. Beat until evenly blended.
- 3 Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
- 4 Preheat oven to 375 degrees F. Roll the dough into small balls and dip the tops into sugar. Line a baking sheet with parchment paper or grease with butter. Place balls of dough at least 3 inches apart on prepared baking sheet. Sprinkle each cookie with 2 or 3 drops of water and bake at 375 degrees F for 10 to 12 minutes, until firm.
- 5 Let sit on baking sheet for 1 minute, then remove to racks to cool.
