Makes about 3 dozen cookies
Ingredients:
- 2 ¾ cups flour
- ½ t. baking soda
- 2 t. ginger
- 2 t .cinnamon
- 1 t. nutmeg
- 1 t. cloves
- ½ cup (one stick) soy margarine, room temperature
- ¾ cup packed brown sugar
- ½ cup molasses
- 1 egg
Preparation:
1. In a medium sized mixing bowl, combine flour, baking soda, ground ginger, cinnamon, nutmeg and cloves. Set aside.
2. In a large mixing bowl, cream margarine and brown sugar with a hand mixer or standing mixer with paddle attachment until fluffy, about 4 minutes. Add molasses and beat well, about 2 minutes. Add in egg and beat until well combined.
3. In several additions, add the dry mixture, beating until mixture just holds together. Divide dough into three batches. Wrap each section in plastic wrap and chill in the refrigerator for one hour.
4. Preheat oven to 350 F. Line two large baking sheets with parchment paper. Set aside.
5. Lightly flour a countertop or work surface, and, working with one section at a time, roll out dough until about 1/4 inch thick. Using a cookie cutter dipped in flour, cut out individual cookies and place on prepared sheets. Place sheets in freezer for 15 minutes.
6. Working in batches, bake cookies for 12-15 minutes, until lightly browned. After removing the pans from the oven, allow cookies to remain on pans for about 2 minutes before placing on a cooling rack to finish cooling.
We didn't do the freezing step and they still worked. However, make sure we don't roll them TOO thin. They are best when thicker and softer. Bake in the middle of the oven for about 6-8 minutes. Keep an eye on them.
2. In a large mixing bowl, cream margarine and brown sugar with a hand mixer or standing mixer with paddle attachment until fluffy, about 4 minutes. Add molasses and beat well, about 2 minutes. Add in egg and beat until well combined.
3. In several additions, add the dry mixture, beating until mixture just holds together. Divide dough into three batches. Wrap each section in plastic wrap and chill in the refrigerator for one hour.
4. Preheat oven to 350 F. Line two large baking sheets with parchment paper. Set aside.
5. Lightly flour a countertop or work surface, and, working with one section at a time, roll out dough until about 1/4 inch thick. Using a cookie cutter dipped in flour, cut out individual cookies and place on prepared sheets. Place sheets in freezer for 15 minutes.
6. Working in batches, bake cookies for 12-15 minutes, until lightly browned. After removing the pans from the oven, allow cookies to remain on pans for about 2 minutes before placing on a cooling rack to finish cooling.
We didn't do the freezing step and they still worked. However, make sure we don't roll them TOO thin. They are best when thicker and softer. Bake in the middle of the oven for about 6-8 minutes. Keep an eye on them.
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