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Covid-19 Recipe Series: Ginger Cookies Thumbnail

Covid-19 Recipe Series: Ginger Cookies

We hope you and your families are staying safe during this time. We noticed some trends during Covid-19 and that is why we decided to introduce our weekly recipe series. Feel free to submit your recipes to us at natalie.rahey@manulifewealth.ca.  You can also follow our facebook page Wealth Creation Made Simple to make sure  you don't miss out on these delicious recipes and other valuable information we share with our clients.  Our first recipe is a classic that we know you'll enjoy and one of John and Natalie's favorites. 

Ginger Cookies 

Yield: 4 dozen

Ingredients:
3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup fancy molasses
2 cups flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/3 cup granulated sugar for topping

 Cream butter in a large bowl.  Add brown sugar and beat until light and fluffy.  Add the egg and beat well again.  Stir in molasses and blend well. Set sifter over bowl and add to sifter the flour and spices.  Sift together into butter mixture.  Stir together until flour is absorbed. Set oven to 350°F (for a crispier cookie 375°F).  Place granulated sugar in a small bowl. Form dough into small balls approximately 1 inch in diameter and flatten slightly.  Dip top of each cookie in granulated sugar and place on cookie sheet, sugar side up.  Bake for 8-10 minutes, depending on your oven. Tops of cookies should be crackled and bottoms should be darker brown than the tops when done.  Remove cookies from cookie sheet and place on paper towel to cool.  Store in an airtight container once completely cooled.

NOTE:

To use this recipe for gingerbread men, increase the flour by 1/2 cup to achieve a firmer consistency for rolling.  Form entire batch into a large ball, flatten to about 1 inch thickness, wrap with plastic wrap and refrigerate for 30 minutes before rolling out.  Roll out on a lightly floured surface with a floured rolling pin. Flour the cookie cutter between each cookie by pressing it into a small saucer of flour, then tapping it lightly on the edge of the saucer to remove excess flour before cutting.  Baking time will be reduced – watch for the outer edges of the cookies to be slightly darkened. Cool before decorating.