Ginger Cookies

Until I found this recipe, every ginger snap I'd ever eaten was as hard as a rock. These have a soft center, but not mushy.

  • 1 stick of unsalted butter - softened
  • 1-1/2 cups dark brown sugar
  • 3 egg whites
  • 6 tablespoons Grandma's Molasses (okay, you can use another brand, but in all my years of cooking, I've never tried any other.)
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons powdered ginger
  • 1/4 teaspoon ground cloves
Cream the butter and sugar in your mixer and then add the egg whites and molasses. Mix well. Sift the dry ingredients together and slowly add to the mixer. When everything has been mixed, put the dough in the refrigerator for at least 30 minutes. I go for a full hour.

When you're ready to bake them, roll the dough into balls around 1" in diameter to get 40 cookies or 1-1/4" to get 30 (plus or minus.) I used the larger size and got 33.

Bake at 325 degrees for 20 minutes. They're done when they start to crack.