Ginger Cookies ( Cooking Light )
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“From Cooking Light September 2007 (originally published in March 1993)”
Ginger Cookies ( Cooking Light )
0 recipe photos
READY IN:42mins |
SERVES:52 |
UNITS:US |
|
Ingredients Nutrition
- 6 tablespoons butter, softened
- 2⁄3 cup sugar, plus
- 3 tablespoons sugar, divided
- 1⁄4 cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground mace
- cooking spray
Directions
- Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended.
- Add molasses and egg; beat well.
- Combine flour and the next 4 ingredients (through mace), stirring with a whisk.
- Gradually add flour mixture to butter mixture, stirring until well blended.
- Divide dough in half.
- Wrap each portion in plastic wrap, and freeze for 30 minutes.
- Preheat oven to 350°.
- Shape each portion of dough into 26 (1-inch) balls.
- Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray.
- Flatten cookies with the bottom of a glass to 1/2-inch thickness.
- Bake for 12 minutes or until lightly browned.
- Remove from pans, and cool completely on wire racks.
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Ginger Cookies ( Cooking Light )