Thursday, October 6, 2011


Crisp on the outside and chewy on the inside, these cookies
are wonderfully flavored with ginger.

Mix, dip, roll in sugar, flatten slightly on a cookie sheet .... bake ...
it doesn't take long to whip us these yummy cookies.

Wonder what makes them crack so perfectly?

Warm out-of the-oven ginger cookies together with a mug of Tim Hortons ...
sounds like the ultimate treat for certain people.

This arrangement is exactly ½ recipe of Soft Ginger Cookies,
on page 264 in ...."At Home in the Kitchen" ... cookbook.


1 cup sugar
1 cup brown sugar
1 1/3 cups vegetable oil
2 eggs
1/2 cup molasses

In a mixing bowl, beat together sugars, oil, eggs and molasses.

4 cups all-purpose flour
4 tsp. baking powder
1 tbsp. ground ginger
2 tsp. cinnamon
1 tsp. salt
Additional sugar

Combine dry ingredients; add to creamed mixture and mix well.
Roll into 1 inch balls, then roll in sugar.
Place 2 inches apart on ungreased or parchment-lined baking sheets.
Flatten slightly with a glass tumbler.
Bake in preheated 350° oven for 10 to 12 minutes or until puffy
and lightly browned.  Cool in pan for 1 to 2 minutes.
Remove to wire racks to cool.
Yield: about 4 dozen cookies

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