Yummy fall cookies, good with tea! You can make these vegan by using margarine instead of butter and powdered egg substitute accoridng to package directions.
Ginger Spice Cookies
- 1 cup butter
- 1-1/3 cups packed brown sugar
- 1 egg
- 1/3 cup molasses
- 3 cups all-purpose flour
- 3 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp vanilla
- 3 tsp baking soda
- 3/4 teaspoon salt
- 2″ piece of fresh ginger grated
Preheat oven to 350
In a large mixing bowl, creambutter and brown sugar together.
Add egg and molasses and mix well.
Mix in flour, ground ginger, allspice, cinnamon, fresh ginger, vanilla, baking soda, and salt; stir into the molasses mixture using a wooden spoon.
Refrigerate dough for atleast one hour if not over night
When making cookies, roll into 1 inch balls, dip in granulated sugar mixed with ground ginger. plac eon greased cookie sheet then press with a fork to flatten.
Bake for about 10 minutes and let cool on rack for a bout 2 mins before transfering to wire rack.