These big,soft ginger cookies are a favorite in my house.
You can Store cooled cookies in an airtight container and they will stay soft for days and tastes wonderful any time of day, even for breakfast with a cup of coffee anandrust me they make your house smell heavenly as they bake…..
So here goes the recipe…
1 & ¾ Cups All purpose flour (Maida)
1 tbsp Dry ginger powder (sonth or saunth)
¼ tspn Freshly grated Nutmeg
½ tspn Baking soda
¼ tspn Salt
½ cup Oil
⅓ cup Caramel/Molasses.
¾ cup Sugar
3 tbsp Milk.
1 tbsp Sugar for sprinkling.
Preheat the oven to180 degrees C for at least 10 minutes.
Line a baking sheet with parchment paper or butter paper. Alternately lightly grease it with butter or oil.
In a big bowl,take all purpose flour, ginger powder, grated nutmeg, baking soda and salt.Mix well, so everything is incorporated well.
In another bowl take oil, caramel/ molasses, sugar and milk. Whisk it well.
Add dry flour mixture into wet mixture.
Stir with spatula, it should be firm dough.
Take one tablespoon of dough, make smooth ball and flatten it slightly.
Arrange them on cookie tray few inches apart, as they will spread while baking.
Sprinkle a pinch of sugar on top of each cookie.
Bake in preheated oven for 12-14 minutes.
Let the cookies cool down for 5 minutes into the pan.
Then transfer it to a cooling rack to cool down completely.
Once cooled store in airtight jar,serve as required.