Ginger Sugar Cookies
Ginger Sugar Cookies are from a vintage Gourmet magazine from 1965. These cookies are made with brown sugar, rich molasses and warm the spices cinnamon and ginger. Add them to your Christmas cookie tray this year!
Servings: 30 cookies
Ingredients
- 3/4 cup Earth Balance Vegan Buttery Sticks
- 1 cup brown sugar packed
- 1 egg
- 1/4 cup molasses I used blackstrap
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- Sugar for rolling I used turbinado
Instructions
- Cream butter and gradually add brown sugar. Continue to beat until fluffy.
- Add egg and molasses to butter mixture. Beat until evenly blended.
- Combine flour with baking soda, spices, and salt. Gradually add to butter mixture, beating until all the dry ingredients are incorporated. Refrigerate dough for 1 hour.
- Preheat oven to 375 degrees F.
- Roll the dough into small balls and roll around in the sugar. Line a baking sheet with parchment paper. Place balls of dough at least 3 inches apart on prepared baking sheet. Bake at 375 degrees F for 10 to 12 minutes, until firm.
- Let sit on baking sheet for 1 minutes, then remove to racks to cool.