Delightful big, soft cookies delight with flavors of baking spices and molasses.
My friend’s daughter Audrey loves to cook.
The original source is a recipe fromBetter Homes & Gardens.
Elise Bauer
Audrey’s one change is to swap out the shortening called for in the recipe with butter.
The first time Audrey made these cookies for me, she was about 10 years old.
Now she’s almost 15 and still makes these fabulous cookies.
The third time’s the charm though.
This time they turned out perfectly.
I made them all by myself, without any help from Mom."
How To Freeze Ginger Cookies
you might freeze the baked cookies directly from the cookie trays first.
Then, transfer them to a freezer bag for safekeeping for up to three months.
Once they are firm enough, place them in a freezer bag until you’re ready to bake them.
Defrost the dough balls before rolling them in the sugar before baking.
Recipe adapted fromBetter Homes & Gardens.
In a separate large mixing bowl, beat the butter to soften it.
Beat in the eggs (one at a time) and the molasses.
Mix in the flour mixture using a wooden spoon.
Using 1/4 cup of dough at a time, shape the dough into 2-inch balls.
Roll the dough balls in sugar.
Place the balls of dough about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350F oven for 12 to 14 minutes or until cookies are light brown and puffy.
Simple Tip!
For cookies with lots of deep crinkles, bake them one sheet at a time.
