GINGER COOKIES:
Using an electric hand mixer, mix all of the ingredients until it starts to crumble. Refrigerate for 1 hour or more, but no less than 1 hour. Evenly place the cookie dough on a cookie sheet about 1 inch apart, and bake for 12 minutes on 350 degrees. Enjoy!
CHOCOLATE MOLASSES COOKIES:
Using an electric hand mixer, mix all of the ingredients until it starts to crumble. Refrigerate for 1 hour (or more depending on your timing, but no less than 1 hour). Evenly place the cookie dough on a cookie sheet about 1 inch apart, and bake for 12 minutes on 350 degrees. Enjoy!
GINGER CHOCOLATE MOLASSES COOKIES:
Using the same ingredients and directions above, take 1 scoop of the ginger cookies and 1 scoop of the molasses cookies, place it on the left palm of your hand and use your right hand to roll it into a ball (circular motion clockwise), then lightly flatten the dough. Evenly place the cookie dough on a cookie sheet about 1 inch apart, and bake for 12 minutes on 350 degrees. Enjoy!