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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | teaspoon | baking powder | 3/4 | cup | all-purpose flour | 1/2 | teaspoon | cinnamon, ground | 1/2 | teaspoon | ground ginger | 1/4 | teaspoon | cardamom, ground | 1/4 | teaspoon | cloves, ground | 1/4 | teaspoon | baking soda | 1/4 | teaspoon | salt | 1/3 | cup, packed | brown sugar | 3 | tablespoons | butter, softened | 1/4 | cup | molasses |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350. Grease cookie sheets. | | 2 | In large bowl combine first 8 ingredients; set aside. | | 3 | In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture. | | 4 | Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancaketurner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container. |
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