Ginger Cookies

Scandinavians love their ginger cookies, they bake them thin, or make them into gingerbread houses.  This recipe is for a semi firm dough, rolled into small balls, then into sugar and baked.  It isn’t a thin cookie, it’s a robust mouthful of ginger joy.  

Ingredients

1 stick + 7 Tablespoons of butter

1-3/4 Cups granulated sugar

1 egg - room temperature

1/3 cup molasses

2-3/4 cups white flour

1-1/4 tsp baking soda

1-3/4 tsp cinnamon

1-3/4 tsp ginger

1/2 tsp salt

1/3 cup sugar for rolling

Preheat oven to 350F.

1. Cream together 15 Tbs butter and 1-3/4 cups of sugar until fluffy.  

2. Add 1 egg and 1/3 cup molasses.

3. Mix 2-3/4 cups flour, 1-1/4 tsp baking soda, 1-3/4 tsp cinnamon, 1-3/4 tsp ginger, and 1/2 tsp salt together in a bowl.  

4. Add the flour mixture to the creamed mixture.  

5. When the ingredients are mixed together, roll about a tablespoon of dough into a ball.  Roll the ball in the 1/3 cup of sugar and place it on the cookie sheet.  Continue with the remaining dough.  

6. Bake for 12-13 minutes until the top of the cookie is cracked on the top and puffy.  Bake longer if you like crisper cookies.

7. Cool the cookies on a wire rack.

This recipe makes about 30 cookies, depending upon how big you make them.  

tsp = teaspoon

Tbs = Tablespoon

You can bring an egg to room temperature quickly by putting it in a glass of warm water.