I have a habit of keeping a box of cookies with me in the office and one day, I stumbled upon Ginger Cookies at our local grocery shop. And after that, my husband and I are hooked onto it. So I thought, why not give it a try and attempted making them at home but with a little improvisation by added Cinnamon in it and it tasted heavenly!
- All-purpose flour – 2 1/4 cups
- Ground Ginger – 2 teaspoons
- Ground Cinnamon – 2 teaspoons
- A pinch of Ground Nutmeg powder
- Ground Cloves – 1/2 teaspoons
- Baking Soda – 1 teaspoon
- Salt – 1/4 teaspoon
- Margarine, softened – 3/4 cup (you can also replace it with unsalted butter)
- White/Caster Sugar – 1 cup
- 1 Large Egg at room temperature
- Water – 1 tablespoon
- Molasses – 1/4 cup (you can also replace it with soft dark brown sugar)
- White Sugar – 2 tablespoons
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Set aside.
- In a large bowl, cream together the margarine (or unsalted butter) and 1 cup sugar until light and fluffy.
- Beat in the egg and then stir in the water and molasses (or soft brown sugar). Gradually stir the sifted ingredients into the molasses mixture, it should form a soft dough.
- Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar .
- Place the cookies 2 inches apart onto a lightly greased baking tray and flatten slightly.
- Bake for 8 to 10 mins in the preheated oven.
- When they are hot, they may appear soft but allow them to cool on the tray for 5 minutes before removing to wire rack to cool completely.
- You can store them in an airtight container so that they last longer.
Have it with a cuppa tea or coffee on a rainy/snowy day and it will brighten you up 🙂