Super Soft Ginger Cookies
Featured Pinch Tips Video
- 3/4 c
- margarine or butter
- 1 c
- white sugar
- 1/4 c
- 1 large
- 2 c
- 1 Tbsp
- 2 tsp
- baking soda
- 5 Tbsp
- bowl with sugar for rolling dough into
1Heat Oven to 350F Make a coffee or Tea while these bake as you need to watch carefully. They burn easy!Lower the temperature a little for DARK NON-Stick pans. Burn very easily on those pans.
2In a Large bowl: Beat on med speed Margarine, White Sugar, Molasses, and Egg.
Please sift makes a Huge difference in cookies!
Flour, Ginger, Baking Soda, and secret small Pinch of Salt.
Add this into bowl by folding it into the beaten mixture.
Roll into YOUR size balls.Roll balls intobowl of sugar. DO NOT FLATTEN!!
Place onto Cookie sheets and bake.
Turn on light and watch your oven while you enjoy a hot beverage. You'll see them start to flatten then crackle slightly on top. This is when you remove them. Let them cool, and serve or Freeze them into air tight bags for up to 3 months.
3Depending on the size of balls you roll, this batch makes 12-30 cookies and watching the oven allowing for mix matching the sizing.
Extra Fine treat is to sandwich them with Cream cheese icing, or extra fluffy vanilla icing.
4Fluffy vanilla icing:
( Whip on HIGH Speed )
Vanilla Extract (not artifficial)
NON Salted Butter
Tbsp of Liquid Whipping Cream (35/36%).
Beat for 3 min, then chill until you use it.
Keeps up to 3 wks if whipping cream is not close to exspiring when you use it.
You will know how much of each ingredient to use as your texture and taste will differ for each one of you. For Cream chesse Icing either add Cream Cheese to Mixture or just buy it and add a Little Vanilla when you whip it with a Beater. Can add food coloring for different holidays or just to play with colours.