I promised not long ago that I would be sharing my all-time favorite ginger cookie recipe, and here it is! This isn’t a ginger snap – it’s a soft, chewy, moist, molasses ginger confection that is just right. I first had this cookie at Mountain Sky Guest Ranch in Emigrant, Montana many years ago, and on a recent visit was so happy to find they were still serving them. The margarine keeps these cookies soft, and the baking soda makes them rise a bit, so they are beautiful as well as delicious. You can mix, chill and bake – from conception to first bite – in about an hour. And, for future reference, it’s a really solid Christmas cookie.
Mountain Sky Ginger Cookies
Adapted from the Mountain Sky Cookbook, with special thanks to Pam Comstock
Prep time: one hour
Serves: makes 3 dozen cookies
- 2/3 cup plus 3 tablespoons sugar
- ¼ cup plus 2 tablespoons margarine, softened
- ¼ cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons fresh grated ginger
- 1 teaspoon cinnamon
- ½ teaspoon mace
- Preheat oven to 350 degrees. Beat 2/3 cup of sugar and margarine until blended.
- Add molasses and egg and beat well. Combine flour, baking soda, cinnamon, ginger, and mace, and gradually add in sugar mixture.
- Stir until blended, divide in half and wrap in plastic wrap.
- Chill for 30 minutes in the refrigerator.
- Shape dough into one-inch balls and roll in remaining sugar.
- Place on parchment paper baking sheet and bake for ten minutes.