Offer valid in US only.
Canadian and International Subscriptions
CLOSE WINDOW
Vegetarian Times Issue: November 1, 2008 p.45
|
Print-Friendly Version Email to a Friend |
1. Combine molasses and brown sugar in saucepan; heat over medium-high heat 2 to 3 minutes, or until sugar dissolves and bubbles appear around edges of saucepan. Remove from heat, and stir in baking soda. Add butter, ginger, cinnamon, salt, and cloves, stirring until butter is melted. Stir in egg, then flour, and mix until no white streaks remain. Add crystallized ginger.
2. Line workspace with 10-inch-long sheet plastic wrap. Roll out still-warm dough to 3/8-inch thickness on plastic wrap. Cover with plastic wrap, and place on baking sheet. Repeat with remaining dough. Chill 10 minutes, or up to 8 hours.
3. Preheat oven to 350°F, and line baking sheets with parchment paper. Cut dough into shapes with cookie cutters, and transfer to prepared baking sheets. Press scraps together and repeat. (If dough is too warm, refrigerate 10 minutes.) Bake 10 minutes, or until firm to touch. Serve warm, or transfer to wire rack to cool completely.
Member Rating:
Makes 24 4-inch cookies
Per :
| Calories | 207 |
| Protein | 3g |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Carbs | 36g |
| Cholesterol | 24mg |
| Sodium | 179mg |
| Fiber | 1g |
| Sugar | 14g |
|
Your rating:
Rate this Recipe
 |
| | Save to MY RECIPES Remove from MY RECIPES |
Log In + start saving recipes
Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.
Pay now and get
2 bonus issues!
Pay now and get
TWO EXTRA ISSUES FREE!
That's 11 issues for the
same low price!
CLICK HERE TO PAY NOW
My husband, who claims not to like ginger, gave these cookies six stars! I rolled the dough into a log and sliced the cookies to save the time of all that rolling out and cutting. They are delicious, although not particularly soft.
These are the best gingerbread cookies I've ever made. The candied ginger makes it!
I started making these after Christmas, when my husband gave me a conjoined gingerbread men cookie cutter. They are a household favorite now. We've taken them to friends' house and always get comments about them being the best ginger cookies. Scott Z is right...it's all about the crystallized ginger.