Being a Cookie-lover, I’m sure yah tu banani hi parray gi kabhi na kabhi :>
4-1/2 cups all-purpose flour
4 teaspoons ground ginger*
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon*
1 teaspoon ground cloves*
1/4 teaspoon salt
1-1/2 cups butter (3 sticks), room temperature
2 cups granulated sugar
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.
1 In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2 In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.
3 Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4 Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Makes two dozen 4-inch cookies.