Monday, September 6, 2010

Soft and Chewy Ginger Cookies

Soft and chewy, with a rich spicy flavor. I can't get enough of them.

Bookmark this one for the holidays. Trust me. These are in my top 3 favorite cookie recipes of all time category. 

Soft and Chewy Ginger Cookies
Makes about two dozen

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe from Allrecipes

3 comments:

  1. Mmmmmmm...definitely have this one book marked! Those sound delicious!

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  2. Yum! We love ginger cookies. I'll have to try out this recipe.

    Smooch on those babies for me!

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  3. I love ginger but ginger snaps always put me off because they're too hard. Soft & chewy ginger cookies are right up my alley. I can't wait to try them! Do you think the dough would freeze well? I'm trying to plan ahead for the holidays! Thanks, Lauren

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