the butter, molasses and ginger.
Pour in the coffee
Space oven racks evenly; preheat oven to 350 degrees.
Cream butter and sugars together until fluffy.
Beat in eggs and molasses.
Mix flour, baking soda, spices and salt; add to above, just until blended.
Using a small ice cream scoop, form walnut sized dough and dip into raw sugar; place on ungreased cookie sheet with sugar side up.
Bake 10-12 minutes for softer cookies, longer for crispier cookies; cookies will crack on top.
Excellent served warm!
lour, baking soda, cinnamon, cloves, ginger, and salt and then combine
For the cookies: Combine the butter and sugar
rap and chill for 30 mins.
For basic shaped cookies, roll out
lus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves
For the cookies: In a large bowl, combine
In large bowl beat sugar, margarine, molasses and eggs until light and fluffy.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; mix well.
Heat oven to 350\u00b0.
Shape dough into 1-inch balls; roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350\u00b0 for 8 to 12 minutes or until set.
Cookies will puff up and flatten during baking.
Cool 1 minute; remove from cookie sheets.
and 2 teaspoons of ground ginger. Stir in the cold water
Cream sugar and shortening.
Add egg and molasses.
Sift dry ingredients and add to first mixture.
Chill overnight.
Form in small balls and roll in sugar.
Do not press down.
Bake 8 to 10 minutes at 350\u00b0.
Let stand in pan for 30 to 60 seconds.
For soft cookies, bake 8 minutes.
For crispier cookies, bake 10 minutes. Cookies will crack on top.
Makes about 3 dozen.
For sugar cookies:.
Preheat the oven to
For the cookies: Preheat the
Add to cake mix, eggs, shortening and water.
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, dropped by spoonfuls for drop cookies or rolled into balls and flattened for decorated cookies.
Bake at 375\u00b0 for 8 to 10 minutes.
By adding nuts, fruit or chips or substituting ingredients, this recipe will make an endless variety of cookies.
-inch balls (or bigger for bigger cookies). Place 2 inches (or
For the cookies: Preheat the oven to 375\
Preheat oven to 350.
In a large bowl, combine flour, baking soda, and salt.
In a separate large bowl, beat ginger, butter, and 1 cup of sugar until light and fluffy; beat in molasses and egg.
Gently fold in flour mixture until just combined and chill for 1 hour.
Roll dough into 1 1/2 inch balls then roll in sugar. Place about 2 inches apart on ungreased cookies sheets.
Bake until edges start to brown (about 15 minutes). Centers will be slightly soft.
Let stand 1 minute then transfer to wire racks to cool.
Boil together sugar, molasses and Crisco.
Cool and add eggs, spices and salt.
Add baking soda to warm water, then mix all ingredients together.
Let stand overnight or freeze for future use.
Roll about 1/4-inch thick.
Bake at 350\u00b0 for 10 minutes. Makes 10 to 15 dozen.
Easy to roll out; great for Christmas cookies.
Sift dry ingredients.
Cream shortening and sugar.
Add egg; add molasses.
Add vinegar and add dry ingredients.
Add soda and water.
Add extra flour for thicker cookies.
Bake at 350\u00b0 for 8 to 10 minutes.
emon juice. Drizzle glaze over cookies.
combine the chicken wings, scallions, ginger, sesame oil and salt. Toss