These gorgeous cookies are brought to you by Mrs. Myrtle Hicks, the mother of a co-worker and a excellent cook. Some ginger cookies are so light on the ginger you can barely taste it. These go so far they might even be called spicy. I made them this morning to take home for my father’s 50th birthday party. I know he will love them.
- 5 1/2 cups of all-purpose flour
- 2 tsps baking soda
- 1 tsp baking powder
- 5 tbls ground ginger (yes you read this right. Tablespoons it is.)
- 1/2 tsp salt
Sift all of the above ingredients together in a large bowl and set aside.
- 1 cup of oil
- 2 cups of light brown sugar, packed
- 1 cup of molasses
- 2 beaten eggs
- 1 cup of lowfat buttermilk
Beat oil and sugar together until well blended; add molasses and beat well (may look somewhat lumpy). Add beaten eggs and mix well. Alternately add the dry ingredients and buttermilk to the sugar mixture, starting with the dry and ending with the dry, keeping out the last cup of dry to mix in by hand with a wooden spoon or spatula. Chill in refrigerator for 30 mins to make handling easier; scoop out about 1 cup at a time and lightly knead on a piece of floured waxed paper or other surface. Form into a log and pinch off walnut size pieces, roll into a ball, keeping hands and fingers floured. Place on baking pan sprayed with Pam. Wipe pan clean with a paper towel after each use and spray with the baking spray before using again. Bake at 350* for 10 mins. If making larger pieces, you may need to increase baking time. Cool in pan for 3 mins then remove gingerbread from pan and place on cooling racks until room temp. Store in airtight containers or zip lock bags. Enjoy!