Ginger Cookies
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 30 minutes |
Introduction
Everyone loves these cakey ginger cookies, although they’re not as chewy and gooey as some.
Ingredients
| 1 | cup butter | |
| 2 | cups brown sugar | |
| 2 | eggs | |
| ¼ | cup molasses | |
| 4½ | cups all-purpose flour | |
| 2 | tsp. baking soda | |
| 3 | tsp. ginger | |
| ½ | tsp. allspice | |
| ½ | tsp. cloves | |
| ½ | tsp. cinnamon |
Steps
- Preheat oven to 350 degrees. Grease two cookie sheets or line them with parchment paper or silicone baking mats.
- Cream butter and brown sugar until smooth, then add eggs and molasses and mix until combined.
- In a medium bowl, mix together the dry ingredients. Stir them into the butter-egg mixture and beat until combined.
- Roll cookie dough into golf-ball-sized rounds. Place balls onto cookie sheets and bake for 10 to 12 minutes, until the cookies have spread. Cool on wire racks.
This content is from the Culinate Kitchen collection.