This recipe is perfect for making gingerbread houses and I got it from a friend after she hosted a gingerbread house making party. The cookies are soft and crunchy at the same time. After I got home from said party, I immediately began eating it. It was gone withing 24 hours. I tried pacing myself but it was in vain.
Ginger Cookies
1 1/2 c butter
2 c. sugar
1/2 c molasses
2 eggs
4 3/4 c. flour
1 T. baking soda
3/4 t. salt
2 T. ground ginger
2 1/2 t. cinnamon
Preheat oven to 350. Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add molasses and eggs; beat well. In a small bowl, combine flour, baking soda, salt and spices. Gradully add to butter mixture; mix well. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 10 minutes. remove from cookie sheets and place cookies on wire racks to cool. Makes 7 dozen.
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