5 c flour (23 oz = 1 lb 7 oz)
1 1/2 tsp ground ginger
1 ½ tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
¼ tsp salt
1½ c butter, softened
2 c sugar
2 eggs
½ c molasses
¾ c granulated sugar
In a medium mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large mixing bowl, beat butter until softened. Gradually add 2 c sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture and beat until combined. Mix in the rest of the flour mixture, scraping sides and bottom of bowl. Shape dough into 2” balls. Roll into the sugar. Place on an ungreased cookie sheet about 2 ½” apart. (Do not flatten.) Bake in a 350° oven for about 10 min or until cookies are light brown and puffed. (Do not over-bake or cookies will not be chewy). Let stand for 2 min before transferring to a wire rack. Cool.
1 1/2 tsp ground ginger
1 ½ tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
¼ tsp salt
1½ c butter, softened
2 c sugar
2 eggs
½ c molasses
¾ c granulated sugar
In a medium mixing bowl, stir together the flour, ginger, soda, cinnamon, cloves and salt. Set aside. In a large mixing bowl, beat butter until softened. Gradually add 2 c sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture and beat until combined. Mix in the rest of the flour mixture, scraping sides and bottom of bowl. Shape dough into 2” balls. Roll into the sugar. Place on an ungreased cookie sheet about 2 ½” apart. (Do not flatten.) Bake in a 350° oven for about 10 min or until cookies are light brown and puffed. (Do not over-bake or cookies will not be chewy). Let stand for 2 min before transferring to a wire rack. Cool.
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