Monday, January 5, 2009

Emily's Soft Ginger Cookies

4 1/2 Cups Flour
4 Tsp. Ginger
2 Tsp. Baking Soda
1 1/2 Tsp. Cinnamon
1 Tsp. Ground Cloves

Mix together really well, then is a separate bowl mix together the wet ingredients.

1 1/2 Cups Butter
2 Cups Sugar
Cream these together then add

2 Eggs
1/2 Cup Grandma's dark Molasses
1/2 Tsp. Vanilla

After the wet ingredients have been creamed together add in the dry ingredients a little at a time while mixing.

Roll into 2" balls and roll them into sugar(sometimes I add colored sprinkles for the holidays)

Note: Sometimes I add semi-sweet chocolate chips into the cookie dough. Usually I roll about 4-5 chips into the ball before rolling into the sugar. This prevents all the chocolate chips from going to the bottom of the cookie. So Yummy!!

Bake on a non-stick cookie sheet at 375 degrees for 8-10 minutes. It really depends on your oven. Don't overcook these, when they bubble up they are done. Let cool on the cookie sheet for 2 minutes before transferring them onto a cooling rack. After they have cooled for about 5 minutes I put them into a Tupperware container so they will stay soft. Separate layers of cookies with wax paper so they don't stick to one another.
This recipe makes about 52 cookies

This is my own recipe and it is a request from family members every Christmas! I've decided to post it so everyone can enjoy these cookies. Please only use for yourself! Thank you and Enjoy!

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