Ginger Cookies
This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes.
Yield
3 1/2 dozen.Prep
8 hrsCook
30 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
ginger
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
cloves
|
|
| ¼ | teaspoon |
cardamom seeds
|
|
| ½ | cup |
butter, unsalted
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¾ | cup |
molasses
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 7.5 | ml |
ginger
|
|
| 7.5 | ml |
cinnamon
|
|
| 5 | ml |
cloves
|
|
| 1.3 | ml |
cardamom seeds
|
|
| 118 | ml |
butter, unsalted
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
molasses
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
orange zest
grated |
|
Directions
In a large bowl, sift together flour, baking soda and spices.
In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind.
Mix well. Stir into dry ingredients. Form dough into a ball shape.
Wrap in plastic wrap and chill overnight.
Preheat oven to 375?.
Roll out to ¼ inch thick on floured surface. Cut into desired shapes.
Place shapes unto ungreased cookie sheets and bake at 375? for 8 to 10 minutes until lightly browned around edges.
Transfer to wire racks to cool.
Note: Dough will keep up to one week, refrigerated.
Cookies can be stored up to 3 weeks in cookie tins.
Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.
before cooking.
Or ice them after they have cooled.
