May 12, 2010

Grammy’s Gingies

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43 ratings

Prep time: 36 minutes
Chilling time: 2 hours
Baking time: 8 to 10 minutes Servings: Makes about 56 cookies

Gingies are a great cookie-jar cookie because everyone likes their chewy texture.

Ingredients

2 tablespoons boiling water
1 teaspoon baking soda
8 tablespoons (1 stick) butter, softened
1/2 cup plus 6 tablespoons granulated sugar, divided
1/4 cup molasses
1 large egg
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 1/4 cups all-purpose flour

Directions

1

Combine boiling water and baking soda in a small bowl and stir until baking soda is dissolved.
2

Mix butter, 1/2 cup granulated sugar, molasses, egg, baking soda mixture, ginger, nutmeg, cinnamon and flour in order listed in a large bowl until well blended. Chill dough, covered, for 2 hours or longer.
3

Preheat the oven to 350ºF.
4

Roll dough on a floured surface to a 1/8-inch thickness. Cut with a 21/4- to 21/2-inch cookie cutter.
5

Arrange cookies on nonstick baking sheets. Sprinkle with remaining sugar.
6

Bake until lightly browned, about 8 to 10 minutes. Let stand to cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Grandma's Secret Trick

For a texture that was delicate and chewy at the same time, Grandma knew the importance of using either all butter or mostly butter, rather than margarine. Because this recipe makes such a large batch, Grandma sometimes wrapped and froze half of it to enjoy later. That way, every cookie in the jar was chewy and fresh.