Ginger is an aromatic autumn or winter spice which also enhances the flavour of cakes, pies and cookies during the Thanksgiving and Christmas season. However, the cookies from this recipe can be made throughout the year using various cookie shaped cutters. My family loves them.
¾ cup / 180 ml butter, softened
1 ¼ cups /310 ml brown sugar, packed
1 egg
½ cup / 125 ml molasses
4 cups / 1 L all purpose flour
1 ½ tsp / 7 ml baking soda
2 tsp / 10 ml ground ginger
1 ½ tsp / 7 ml ground cinnamon
1 tsp / 5 ml ground cloves
Thin icing for decorating (optional)
Using a mixer with a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, baking soda, ginger, cinnamon and cloves; gradually add to creamed mixture and mix well. (Dough can be refrigerated for several hours or overnight for easier handling.)
Roll dough to 1/8 inch / ½ cm thickness on a lightly floured board. Cut shapes with desired cookie cutters. Place on parchment covered baking sheets.
Bake at 350F/180C for 8-10 minutes or until cookies look firm. Remove from oven and let cool. Decorate with icing as desired. Yield: 4-5 dozen.
