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Christmas Cookies — Batch Three

by Stephanie

These are my favorites. Hands down. I LOVELOVELOVELOVE ginger cookies. The softer the better, so I often add a bit more butter…

Ginger Cookies

2 cups sifted flour
3 tsps. ground ginger
2 tsps. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
sugar

Sift flour ginger, soda, cinnamon, and salt together and set aside. Cream butter and sugar til light and fluffy. Beat in egg and molasses. Stir in flour mixture, 1/3 at a time, until well blended.

Chill dough for at least 1/2 hour. Roll dough, a teaspoonful at a time, into small balls and roll each in sugar. Place 2 inches apart and flatten each with the bottom of a glass.

Bake at 350F for 12-14 minutes (until tops are cracked). Cool on racks.


Posted in Cookies on December 9th, 2007

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3 Responses to “Christmas Cookies — Batch Three”

  1. Sarah Says:
    December 10th, 2007 at 9:52 am

    I’ve never had soft ginger cookies! I’ve only had the ginger snaps.

    Mmm.. ginger snaps..

  2. Kids Dish » Blog Archive » Easy as ABC Monday: G is for Ginger Says:
    December 17th, 2007 at 8:41 am

    [...] a third recipe from the Elementary Chef. Did You Enjoy this Post? Subscribe to Kids Dish. It’s Free! « Back Home Posted in General [...]

  3. Food History » Blog Archive » Plum puddings from 1864 Says:
    December 19th, 2007 at 6:56 am

    [...] and making pronouncements and cooking and creating plum puddings and cakes. To celebrate the vast amount of festive fare being created in the Christmassy hemisphere (as opposed to the places the rest of us live, which [...]

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