My husband, Taylor, grew up across the street from a sweet lady named Mary Wrona. This was her ginger cookie recipe, long since adopted by the Cropper fam. They are soft, chewy, and heavenly!
Ingredients:
1 1/2 cups butter
2 cups sugar
1/4 cup molasses
2 eggs
4 cups flour
1/2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tbsp baking soda
Directions:
Cream the wet together, mix in the dry. Standard cookie routine.
Form balls and roll in sugar.
Bake at 350° for 8 minutes
Notes:
I add 1-2 extra tbsp of flour. It makes them a little puffier, less flat. You can experiment with this. Also, the last couple of times we have added some chopped, candied ginger and have loved the extra chewy ginger bites.
Let me know if you have any questions. Enjoy!
xo
Anne