I’m busy preparing for the MHA’s tea on Saturday. Today I made ginger cookies. Lots of ginger cookies.
I have a somewhat unnatural love of ginger cookies. They are the perfect accompaniment to tea as far as I’m concerned. Oatmeal cookies and ginger cookies are my two favorite kinds. Chocolate chip just doesn’t do it for me in the same way.
This recipe is my favorite for ginger cookies. I’ve been making it since 1992. How do I know this? Because I wrote the first time I made it on the recipe. I do that sometimes – particularly if I make something for a particular person or event. These made their debut at the 1992 Christmas party.
Oh… and speaking of Christmas… I bought some ornaments at Hobby Lobby today. They’re 40% off this week and I know from experience that they usually don’t get additional shipments. So, if there’s something you want it’s the time to pick it up.
I’m sure I’ll be making these cookies again before the holiday season is over. Enjoy!
3/4 cup unsalted butter, softened
1 cup sugar
1/4 cup unsulfured molasses
2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
Cream the butter and sugar, add in egg and molasses. Add dry ingredients and mix well. Shape the dough into balls and roll in sugar. Bake at 350 degrees for about 8 minutes. These cookies will spread out as they bake, although less if you keep the dough chilled.
This recipe makes about 60 cookies or normal size, more if you’re doing bite-sized tea goodies.
I like to mix them the night before and chill overnight in the fridge, but that is not necessary. I just find the dough easier to work with when it’s cold. Today I mixed them this afternoon and baked tonight.
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