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.
SOFT GINGER COOKIES
1 cup sugar
1 cup brown sugar
1 1/3 cups vegetable oil
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
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