Sunday, September 4, 2011
Chewy Ginger Cookies are a Favorite in any Season
Chewy Ginger Cookies (called "Giant Ginger Cookies" in the cookbook)
1/4 teaspoon salt
2 cups sugar
1/2 cup molasses (I sometimes substitute 1/4 cup honey and 1/4 cup real maple syrup)
Shape dough into 1-inch balls. (I use a melon baller to get the exact same cookies) Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet (I use parchment paper). Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
Makes about 120 cookies (freezes well)