Publisher Photo
Publisher Photo
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.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

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.
Originally published as Soft Ginger Cutouts in Best of Country Cookies 1999, p107

Nutritional Facts

2 each: 111 calories, 4g fat (3g saturated fat), 18mg cholesterol, 149mg sodium, 17g carbohydrate (7g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool. Yield: about 10 dozen.
Originally published as Soft Ginger Cutouts in Best of Country Cookies 1999, p107

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