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Grandma’s Gingerbread Cookies

gingerbreadcookies-002

 

Grandma’s Chewy Ginger Molasses Cookies

                          Linda M. Thielfoldt

 Ingredients: 

4 1/2 cups flour

4 teaspoons ground ginger

1- 1/2 teaspoon cinnamon

1 teaspoon ground cloves

2 teaspoons of baking soda

1/2 teaspoon sea salt

1-1/2 c. butter, room temp

2 c. white sugar

2 large eggs

2 Tablespoons water

1/2 c. molasses 

White sugar for rolling

 

Preheat oven to 350 °.  Sift together flour, spices, baking soda and salt.  Set aside.

 In large mixing bowl cream butter and sugar until light and fluffy and well mixed.  Add eggs and beat till combined; add water and molasses.  Mix well.  Gradually add the dry ingredients a little at a time, mixing well after each addition. Using a 1″ cookie scoop make a “ball” and place on wax paper covered cookie sheet or tray.  Place in fridge for about 30 minutes to firm up.  Once firm roll each in white sugar and place on an ungreased cookie sheet about 2″ apart.  They spread.  

 Bake for 8 minutes in preheated oven, turning sheets at halfway mark. Do not over bake.  Allow cookies to cool on pans for a few minutes before removing to wire rack to cool completely.  Store in airtight container.  

 Can be frozen for a few weeks without losing their chewy texture, just be sure container is sealed well.  These ship well (if they last that long) and are always a hit at cookie exchanges.  If you want to skip the rolling in sugar bit you can add a white chocolate disk to the center of each cookie right out of the oven and let melt while cooling and then spread like frosting.  Personally I prefer the sugared version.  Makes 8+  dozen 2  1/2″ cookies.

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