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Ingredients
| molasses: 1/3 cup |
| salted butter: 1/3 cup |
| all-purpose flour (unsifted): 2 cups |
| light brown sugar (packed): 1/3 cup (sifted) |
| ground ginger: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/8 tsp (optional) |
| ground cloves: 1/8 tsp |
| eggs: 1 (lightly beaten) |
| powdered sugar (optional) |
Ginger Cookie Squares
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
48 serving(s)
Tags
- Preheat oven to 375*.
- Melt molasses and butter in saucepan, over low heat.
- Pour into large bowl and cool to room temperature.
- Combine dry ingredients in a medium bowl. Set aside.
- Stir egg into cooled molasses mixture.
- Stir dry ingredients into molasses mixture. The batter will be stiff.
- Divide dough in half. On waxed paper shape each dough half into a 1 1/2" square log, about 5 1/2" long. Wrap and freeze 30 minutes or until firm enough to slice.
- Slice logs into 1/8 inch slices. Bake 1 inch apart on ungreased cookie sheets. Prick each several times with a fork.
- Bake for 8 to 10 minutes or until edges are firm and lightly browned.
- Transfer to wire racks. Cool completely. Sprinkle with powdered sugar.