If you like a thin ginger cookie, good for dipping and unbelievably warm right out of the oven, then this one is perfect. I do find it a bit of work (I am a simplistic cook), but well worth the outcome. Think warm cookie and cold milk!
1/4 cup molasses (50 ml)
1/4 cup corn syrup (50 ml)
1/2 cup butter (125 ml)
2/3 cup packed brown sugar (150 ml)
1 egg lightly beaten
3 cups flour (750 ml)
1 tbsp ginger (15 ml)
1 tsp baking soda (5 ml)
1/2 tsp cinnamon (2 ml)
1/4 tsp ground cloves (1 ml)
1/4 tsp salt (1 ml)
Heat molasses, corn syrup, butter and sugar over medium heat just until boiling.
Transfer to bowl and let cool to room temperature.
Blend in egg.
In separate bowl stir together, flour, baking soda and spices gradually adding to go bowl mixing after each addition.
Cover and refrigerate for 3 hours or until firm enough to handle.
Divide dough in half.
On a floured surface roll dough out as thin as possible.
Use cookie cutters to make cookies.
Place each cookie on a well greased cookie sheet or use parchment paper.
Bake in a preheated 375 oven for 7-9 minutes. Check at the first 7 minutes.
Cookies are done when frm to touch.
Remove immediately to racks to avoid over baking.
Yields 60-70 cookies
For softer cookies:
Shape cookies by scooping out a teaspoon full and roll into balls, roll into sugar, place on cookie sheet and flatten slightly with fork.