Ginger Sugar Cookies are in a 1965 issue of Gourmet. The warm cinnamon and ginger go well with the brown sugar and molasses in these cookies.
Ingredient
– 3/4 cup Earth Balance Vegan Buttery Stick– 1 cup brown sugar– 1 egg– 1/4 cup molasse– 2 1/4 cups flour– 2 teaspoons baking soda– 1 teaspoon ground cinnamon– 1 teaspoon ground ginger– 1/4 teaspoon salt– Sugar for rolling
Direction
1
Slowly mix the brown sugar and butter together. Add more beats until it becomes fluffy.
2
Add the egg and molasses to the butter and mix them together. Keep beating it until it's smooth.
3
Mix flour, baking soda, spices, and salt. Beat dry ingredients into butter mixture until fully incorporated. Refrigerate dough 1 hour.
4
Get the oven hot, about 375 degrees F.
5
Warm the oven up to 375F. Roll the dough into little balls and coat them in sugar. Prepare a baking sheet.
6
Space the dough balls at least 3 inches apart on the baking sheet. For 10 to 12 minutes at 375 degrees F, bake it to make it firm. After one minute on the baking sheet, let them cool on racks.