This recipe for ginger cookies my mom sent to me about a year or so after I arrived in Northern Ireland. It was one of the first to make it into my own tried and tested cookbook.
Although ginger is often associated with the Christmas season, these are great any time of year and when I was pregnant they were good at helping to keep morning sickness away!
Gather together your ingredients:
2 ¼ cups all purpose flour
2 tsp ground ginger
1 tsp baking soda
¾ tsn ground cinnamon
½ tsp ground cloves
¼ tsp salt
¾ Cup margarine, softened
½ cup white sugar
½ cup brown sugar
1 Tbsp water
¼ cup molasses
2 Tbsp white sugar
Now it’s time to get started on the ginger cookies!
Don’t forget to wash your hands, if you haven’t already!
1) Preheat your oven to 350 degrees F.
2) Sift together the flour, ginger, baking soda, cinnamon, cloves and salt.
3) Set aside (or let a junior baker continue to stir).
4) In a large bowl, cream together the margarine, white sugar, and brown sugar
until light and fluffy.
5) Beat in the egg, then stir in the water and molasses.
6) Gradually stir the sifted ingredients into the molasses mixture.
7) Shape dough into walnut sized balls.
8) Then roll them in the remaining 2 tablespoons of sugar.
8) Place cookies 2 inches apart onto an un greased cookie sheet, and flatten
9) Place a small piece of candied ginger on top of each cookie.
10) Bake for 8 to 10 minutes in the preheated oven.
11) Allow cookies to cool on baking sheet for 5 minutes before moving them to a wire rack to cool completely.
12) Store in an airtight container…
if they last that long!