Recipe: Ginger Cookies
Ginger Cookies
From “The Shoshoni Cookbook”
These ginger cookies are a sweet end to any meal. A gentle digestive aid, the ginger is warming to the body. They can be made chewy or crispy for a traditional ginger snap!
Ingredients:
- 1 3/4 c. flour
- 3/4 t. baking powder
- 1/4 t. baking soda
- 1/2 t. salt
- 1 T. ground ginger
- 1 t. cinnamon
- Pinch of ground cloves
- 1/3 c. melted butter or canola oil
- 3/4 c. brown sugar
- 2 T milk or soymilk
- 1 egg or egg replacer
- 1/4 c. molasses
1. Preheat oven to 350F. Oil a cookie sheet and set aside.
2. Mix the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves and set aside.
3. In another bowl, whisk the butter and brown sugar together. Add the milk, egg, and molasses, and whisk to combine.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Drop the dough by the tablespoon on the prepared cookie sheet. Space the cookies 2-3 inches apart.
6. Bake 12 minutes for chewy cookies, or 15 minutes for crunchy gingersnaps. Remove from the oven. Let cool 5 minutes before removing from the cookie sheet.