1 ½ c butter (3 sticks)
1 ½ c packed brown sugar
½ c molasses
2 tablespoons of freshly grated ginger
4 c flour
1 T baking soda
If making now, Oven at 350
Cream butter, sugar, molasses, ginger and eggs in a large bowl. Add flour and baking soda. Mix well. Refrigerate dough 1 hour until firm enough to handle. Roll dough into 1-inch balls. If freezing, place on a rimmed baking sheet and freeze 30 minutes. Transfer to freezer bag. If making now, follow directions below for thawed cookie dough.
To make one dozen cookies
1. Thaw in the fridge or bake from frozen.
2. Oven at 350.
3. Place cookies on ungreased baking sheet. Bake 15-17 minutes if frozen, 12-14 minutes if thawed.
Cool in baking sheet 2 minutes then transfer to cooling rack.
**Note-I made these for Christmas cookies and the ability to freeze them was so nice. I made up the batch a few days before I wanted to bake them, froze them and the day I needed them just popped 'em on the sheet and baked. No work involved. Very handy to have on hand in the freezer!
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