Dec 14, 2014

Recipe: Soft Ginger Cookies

When my boys were younger, i use to make all kinds of Christmas Cookies.  Some of which they ate, most of which they did not.  I soon found out that there was a few cookies they favoured and to this day still do as young men.

One of them is a Ginger cookie, whether a snap or a cookie that has a soft center, Ginger cookies have been a Gerber Family Christmas favorite.  Although its been a while since i made cookies, i wanted to share this recipe with you.  With our Grandchildren visiting this weekend for our Big Gerber Christmas Dinner, I had promised our 3 yr old Grand daughter, that we can bake some cookies, these ones i made ahead of time but her and I did make some Peanut Butter Cookies.

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar to sprinkle ontop before putting in oven

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. ( I did not roll mine into the sugar, i just sprinkled a bit on top)

Place the cookies 2 inches apart onto an ungreased cookie sheet,( i use parchment paper) and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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