A second helping from Annie Cooper’s Recipe Scrapbook. Soft Ginger Cookies
From the kitchen of Libby McCormack Cooper
My mom adapted this recipe from my Grandmother McCormack’s original that made crispy gingersnaps. My mom preferred softer, chewier cookies. So do I. These were always the first cookies she made once the weather cooled off in the fall. They make the house smell wonderful. As long as you’re in the mess, you might as make a double batch and put half in the freezer.
2 cups all-purpose flour
1 Tbsp. ground ginger
1 tsp cinnamon
2 tsp baking soda 1/2 tsp salt
3/4 cup butter
1 cup sugar
1/4 cup molasses
- Preheat oven to 350.
- Measure flour, ginger, cinnamon, soda, and salt into a medium bowl.
- Cream butter until soft, gradually adding sugar, creaming until light and fluffy.
- Beat in egg and molasses. Add dry ingredients to creamed mixture a bit at a time to prevent flour from flying everywhere. Blend well.
- Form rounded tablespoonfuls of dough into balls. Or do what I do, use that little cookie scoop that’s just the right size. Roll balls in granulated or fancier Demerara sugar. Place 2 inches apart on ungreased cookie sheet.
- Bake in 350 oven for 12-15 minutes or until tops are slightly rounded, crackly and lightly browned.
- Remove from cookie sheet. Cool completely on wire rack or waxed paper. Store in airtight container.