Ginger Cookies

Your little ones won’t stop eating these. They are sweet, a bit crunchy and delicious. The ginger and molasses gives them a nice taste and the texture is spot on perfect. My family and I love these cookies. They are also easy to make for both parent and child and ideal to make around the holidays or anytime! They are even better the next day with a cup or tea or some milk.

Kid friendly tips: Have your child help you measure the ingredients. Smell the ginger and other spices together. This would be a great opportunity to show your child where ginger comes from by showing them a ginger root. Get your child involved with making these cookies by adding the molasses and other ingredients. You and your little one can make these cookies into mini ice cream sandwiches by adding some vanilla or cinnamon ice cream in the middle. To focus on language, discuss the steps to the recipe, describe the variety of tastes and smells and help expand their vocabulary by discussing new ingredients. Have your child recall information and tell you a story about their favorite cookie.  Take pictures while you are making the cookies and review them while the cookies are baking. Email a picture to your child’s teacher to use in show and tell at school. Have fun and enjoy 🙂

I got the original recipe here at allrecipes.com. I modified it slightly based on what I had in my spice cabinet. Here how I made it:

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2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground all spice
dash of nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
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[tab title=”Preparation”]
Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, ginger, baking soda, cinnamon, ground all spice, nutmeg, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
Beat in the egg, then stir in the water and molasses.
Gradually stir the dry ingredients into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
Place the cookies 2 inches apart onto cookie sheet lined with parchment paper, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before placing them on a wire rack to cool completely.
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