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Soft Ginger Cutouts Recipe

I can still remember the wonderful aroma of spices wafting through our house while Mom baked these timeless cookies. They have a soft texture that melts in your mouth.

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Soft Ginger Cutouts Recipe

Prep: 20 min. + chilling Bake: 10 min./batch

Yield: 60 Servings

20 10 30

Ingredients

1-1/3 cups butter, softened
1 cup sugar
2 eggs
1 cup molasses
1/4 cup water
2 tablespoons vinegar
6 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the molasses, water and vinegar. Combine the flour, soda, ginger, cinnamon and salt; gradually add to creamed mixture alternately with molasses mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool. Yield: about 10 dozen.

Nutritional Facts 1 serving (2 each) equals 111 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 149 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Originally published as Soft Ginger Cutouts in Best of Country Cookies , p107