Fresh from the oven, these ginger cookies can easily become addictive. They are crunchy on the outside but chewy on the inside (when cooked correctly). While cooking they will puff up and will be almost double the size that they are once cooled. They also have just enough spice to satisfy any ginger craving. And for anyone pregnant ginger is also a great for nausea so much away.
P.S. This recipe is from a kids cook book but I have always preferred this recipe to others.
- 1 C Butter
- 1 1/2 C Sugar
- 1 Egg
- 2 Tbsp Corn Syrup
- 1/2 Cup Molasses
- 3 C Flour
- 2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1 Tsp Ginger
- 1/4 Tsp Cloves
- Dash of Salt
- Combine Butter, Sugar, Egg, Corn Syrup and Molasses in a mixer. Add in Flour, Baking Soda and all spices until just moist and combined.
- Roll dough into balls and roll the balls in a bowl of sugar.
- Bake at 375 C degree oven for 12 minutes or until uniformly browned. If you wait until the edges begin to darken your cookies will be overcooked and hard through inside of chewy in the center.
- Store in an airtight container otherwise the cookies will go hard.
Recipe from: Company’s Coming Kids Cooking Cook Book, pg 37 http://www.companyscoming.com/cookbooks/original-series/kids-cooking/1/KC/