Grandma Nettleton’s Soft Ginger Cookies

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IMG_8596Corinna Nettleton – UBC Teacher Candidate

Ever since I was a kid, I remember enjoying cookies made from my grandmother’s recipe.   Now that I am older, I make these cookies for a little taste of home and they are always a big hit at potlucks! I never have leftovers! Traditionally, ginger cookies are hard, but our family loves the soft, chewy texture of grandma’s recipe. No dunking required! These cookies are the best during the winter time when the cinnamon and ginger spices add warmth to a cold day, but since these cookies are a family favourite, we enjoy them all year long.

Grandma Nettleton’s Soft Ginger Cookies

Preparation time: 1 hour            Makes: approximately 4 dozen cookies

Dry Ingredients:

3 cups (750 mL) of flour

1 tsp (5 mL) soda

1 tsp (5 mL) salt

2 tsp (10 mL) cinnamon

2 tsp (10 mL) ginger

1 tsp (5 mL) cloves

Wet ingredients:

2 cups (500 mL) of brown sugar

1 1/2 cups (375 mL) margarine (or butter)

1/2 cup (125 mL) molasses

Mix the dry ingredients in a medium bowl. Then, in a separate, larger bowl, mix the wet ingredients until smooth and uniform in colour. Then, add the dry ingredients a 1/4 cup at a time to the wet ingredients until fully mixed together. Now the batter is ready to be made into balls and baked.

1 dish of white sugar (about 125 mL) and the cookie batter

Preheat the oven to 350 degrees Celsius.

Shape the batter into a ball similar to the size of an egg or golf-ball. Roll the ball in the white sugar until thinly coated. Place on a greased cookie sheet. The cookies will flatten and spread while baking, so space the cookies 2.5 – 3 inches apart to prevent the cookies from touching.

Bake in the oven for 8-10 minutes, until the tops looks cracked.

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