Double Ginger Cookies Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| 1/2 teaspoon each ground cinnamon and cloves teaspoon salt | ||
| 6 tablespoons unsalted butter or margarine, softened | ||
| 3/4 cup packed light brown sugar | ||
| 1 tablespoon finely chopped crystallized ginger (optional) | ||
| Molasses | 1/4 Cup (16 tbs) | |
| Egg white | 1 Large | |
Directions
1 Preheat the oven to 375° F.
In a medium-size bowl, stir together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
2 In another medium-size bowl, usingan electric mixer set on medium speed, cream the butter, sugar, and crystallized ginger if using until smooth and light.
Add the molasses and egg white and beat until combined.
Stir in the flour mixture just until combined.
3 Usinga measuring teaspoon, drop rounded spoonfuls of batter onto large ungreased baking sheets, spacing them 1 inch apart.
Bake for 7 minutes oruntil crispy on the edges and slightly soft in the centers.
Let cool on the pans for 2 minutes; remove with a spatula and let cool completely on racks.
In a medium-size bowl, stir together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.
2 In another medium-size bowl, usingan electric mixer set on medium speed, cream the butter, sugar, and crystallized ginger if using until smooth and light.
Add the molasses and egg white and beat until combined.
Stir in the flour mixture just until combined.
3 Usinga measuring teaspoon, drop rounded spoonfuls of batter onto large ungreased baking sheets, spacing them 1 inch apart.
Bake for 7 minutes oruntil crispy on the edges and slightly soft in the centers.
Let cool on the pans for 2 minutes; remove with a spatula and let cool completely on racks.
Chef
