11 Easter Cookie Recipes to Make You Smile
Easter is a time of joy and celebration, and what better way to celebrate than with...
Recipe: #406
October 11, 2011
Categories: Scandinavian, Christmas, New Years, Oven Bake, Vegetarian, more
"This fantastic cookie was in the Holiday 2003 edition of the LCBO's Food & Drink Magazine. The cookie has a lot of ginger flavour thanks to the crystallized ginger and is slightly chewy in texture. You can make it more crispy by increasing the flour to 2 cups from 1 3/4 cups called for in this recipe."
Preheat oven to 350°F (180°C).
For easy clean up, line a cookie sheet with parchment paper.
Using an electric mixer, cream butter and sugar for 2 minutes or until light and fluffy in a large bowl, then beat in the egg and molasses.
Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter
Stir in crystallized ginger. (The batter will be thick)
Place granulated sugar on a plate, roll cought into 1-inch (2.5-cm) balls and dip balls into sugar.
Place balls, sugar-side up, on cookie sheet about 3-inches (8-cm) apart, as the cookies tend to spread when baking. (Keep dough in fridge between batches)
Bake for 10 to 12 minutes or until cracked on top, slightly firm to the touch and a golden colour. (They will soften and crisp up as they cool)
Cool on wire racks.