katespate12/01/11




Gingerbread cookies that actually stay soft!






  • SERVING/YIELD
    24


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6344

























INGREDIENTS













  • 2¼ cup all-purpose flour










  • 2 tsp ground ginger










  • 1 tsp baking soda










  • ¾ tsp ground cinnamon










  • ½ tsp ground cloves










  • ¼ tsp salt










  • ¾ cup margarine, softened










  • 1 cup white sugar










  • 1 egg










  • 1 Tbsp water










  • ¼ cup molasses










  • 2 Tbsp white sugar










  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.



  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Pla



  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.















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