• Laura Holland

Soft Ginger Cookies

Warm, delicious ginger cookies that I love to share with my family!

Serving size: 4 dozen cookies

Ingredients

  • 5 cups organic flour, sifted (can substitute with gluten-free flour)

  • 4 teaspoons organic baking soda

  • 4 teaspoons organic cinnamon

  • 2 teaspoons organic ground cloves

  • 2 teaspoons Core Ginger

  • 1/4 teaspoon organic ginger

  • 2 cups packed organic brown sugar

  • 1 1/2 cups (3 sticks) organic/grass-fed butter, softened

  • 1/2 cup organic dark molasses

  • 2 organic cage-free eggs

  • Organic sugar to taste

Preparation

  • Preheat oven to 350 degrees

  • Mix the flour, baking soda, cinnamon, cloves, and ginger in a bowl.

  • Beat the brown sugar, butter, dark molasses, and eggs in a separate mixing bowl until light and fluffy.

  • Add the flour mixture to the cream mixture gradually, beating constantly until blended.

  • Shape the dough into 1-inch balls and roll in sugar.

  • Arrange the balls on a cookie sheet.

  • Bake at 350 for 10 minutes. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely.

Suggestions

  • To easily measure molasses, syrup, or honey, dip the measuring cup in hot water, then brush with organic oil or spray with non-stick organic cooking spray before measuring the ingredient.