Soft and Snappy? Yes. These cookies are very soft, yet they have a snap in the ginger flavor that really pleases. I use butter AND white flour in these cookies. If I am going to take the time to make cookies I want them to taste great!
- 1 ½ cups Butter*
- 2 cups Sugar
- 4 Tablespoons Whole Egg Powder
- ½ cup Molasses
- 4 cups Flour**
- 2 Tablespoons Ground Ginger
- 4 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ cup Sugar
Beat butter, 2 cups sugar, egg powder, and molasses until smooth & fluffy.
In a separate bowl mix dry ingredients. Stir into sugar mixture.
Roll into small 1 1/2 in. balls (I love using my pampered chef small cookie dropper for the perfect size!) Roll balls in 1/2 cup sugar and place on greased cookie sheets.Bake at 350℉ for exactly 10 minutes. Remove from oven and allow to cool completely on cookie sheet. Store in air tight container. These also freeze well!
*Feel free to substitute 3/4 cup bean puree in place of half of the butter.
**Substitute 2 cups whole wheat flour and 2 cups white flour in place of the 4 cups white flour.
Butter – It is something I can’t live without in my cooking and I don’t need to. There are wonderful ways to add beans and decrease the butter needed in most baked goods, and butter powder can work in a lot of places too. But butter, plane and simple butter, is my favorite thing to spread onto fresh baked bread. Beans just don’t cut it. So, how do I store it? I choose to keep butter, boxes and boxes of butter, in the back of my refrigerator. It also stores well in the freezer, but since I have room in my fridge that is where I keep it. I stock up when it is on sale and I use it all year round. When we are getting ready to move I allow my stock to decrease. In an emergency I have my beans and powder to fall back on, but I pray I have enough butter around to always spread on my toast!
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