Soft Ginger Cookies
Warm, delicious ginger cookies that I love to share with my family!
Serving size: 4 dozen cookies
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
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.
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.