Monday, March 1, 2010

Big Soft Ginger Cookies

I didn't manage to snap any pictures before these cookies disappeared a few days ago, but I though I would share the recipe anyway. These are one of my favorites, mostly because they are so yummy, provide a non-chocolate option, and stay fresh for quite a few days after baking them, if they last that long. I came across the recipe on

Soft Ginger Cookies
2 1/4 cup flour
2 tsp ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3/4 cup butter
1 cup white sugar (+ sugar for rolling)
1 egg
1 tbsp water
1/4 cup molasses

Sift together dry ingredients and put aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, water and molasses. Gradually stir or beat in dry ingredients. Roll into balls, and roll balls in white sugar. Place on a baking stone or cookie sheet and flatten slightly with the bottom of a glass dipped in sugar to keep it from sticking. Bake at 350 for 8 - 10 minutes. Cookies should be cracked on top and slightly brown around the edges. Do not overcook, or they will be crispy instead of soft and chewy.

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