Saturday, December 3, 2011

Soft Gingerbread Cookies




2 1/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup butter, softened or melted
1 cup sugar
1 egg
1 TBS. water
1/4 cup unsulphured molasses
2 TBS sugar (optional)

Preheat over to 350'F. Sift together flour, spices and salt. Set aside.
In a seperate bowl, cream together butter and sugar until fluffy.
Beat in egg, then stir in molasses and water. Gradually stir in the flour mixture.

Shape dough into walnut sized balls and roll in the 2 TBS of sugar.
Place cookies several inches apart onto ungreased cookie sheets and flatten.

Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before moving them to wire rack to cool completely. Store in an airtight container.




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