Double Ginger Cookies
Ingredients
-
2 ¼
cups
all-purpose flour
-
2
teaspoons
ground ginger
-
1
teaspoon
baking soda
-
¾
teaspoon
ground cinnamon
-
½
teaspoon
ground cloves
-
¼
teaspoon
salt
-
1
cup
granulated sugar
-
2
tablespoons
granulated sugar (for coating)
-
¾
cup
butter (softened)
-
1
large
egg
-
2
tablespoons
crystallized ginger (finely chopped)
-
¼
cup
molasses
-
1
tablespoon
water
Instructions
- Preheat the oven to 350°F.
- Sift together the flour, ground ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
- Set aside 2 tablespoons of sugar for coating the cookie dough balls.
- In a mixer, cream together the softened butter and 1 cup of sugar.
- Beat in the egg, then add the crystallized ginger, molasses, and water until combined.
- Gradually mix in the sifted dry ingredients in three batches, beating well after each addition.
- Using wet hands, roll the dough into 1 ½-inch balls, coat them in reserved sugar, and place them on ungreased baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly.
- Bake for 8-10 minutes, rotating the baking sheet halfway through.
- Cool the cookies on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
146
Total fat
6g
Total carbohydrates
22g
Total protein
2g
Sodium
120mg
Cholesterol
22mg
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