Mom's Swedish Gingers
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1 c. sugar, plus more for rolling
3/4 c. butter
2 Tbsp. molasses
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. ginger
1 tsp. cinnamon
These cookies used to fascinate me as a kid - since they bake from balls, they turn out perfectly round, and always stayed chewy and moist.
Preheat oven to 375°F.
In a large bowl, cream butter and sugar. Add egg and molasses and beat well.
In a separate bowl, sift together dry ingredients: flour, baking soda, salt, nutmeg, ginger, and cinnamon.
Add dry ingredients to batter a little at a time. Incorporate well.
Place sugar (about 1/2 c.) in a small bowl.
Roll dough into balls a little smaller than a walnut, then roll each ball in sugar. Place on cookie tray about 2 inches apart. Bake 1 tray first so you'll see how much they spread out.
Bake at 375° for about 10 min. Remove from tray and allow to cool completely on racks.
Submitted by Gretchen Grant
Contributed on: and modified on Sunday January 3rd, 2010