Aggie’s Ginger Cookies


1/4 cup (50 ml) molasses
1/4 cup (50 ml) corn syrup
1/2 cup (125 ml) butter
2/3 cup (150 ml) packed brown sugar
1 egg lightly beaten
3 (750 ml) cups flour
1 tbsp (15 ml) ginger
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) ground  cloves
1/4 tsp (1 ml) salt


Heat molasses, corn syrup, butter and sugar over medium heat just until boiling.
Transfer to bowl and let cool to room temperature.
Blend in egg.
Stir together flour, baking soda and spices.
Gradually add dry mixture into wet mixture, stirring after each addition.
Cover and refrigerate for 3 hours or until firm enough to handle.
Preheat oven to 375 F.
Divide dough into two portions.
On well floured surface, roll as thin as possible.
Cut out cookies and place on well-greased sheets.
Bake 7-9 minutes or until firm to touch.
Remove cookies immediately from pans and place on racks.

For softer cookies do not heat wet ingredients, just mix together.
Roll mixture into small balls.
Roll balls in sugar.
Place on well greased baking sheets and use fork flatten each before baking.