Saturday, April 4, 2009

Soft Ginger Cookies

I am not a huge fan of making cookies. But I am a fan of eating them. So, I have to make them ocassionally. I love to find recipes that are quick, delicious and different from run-of-the-mill cookies. These definitely fit the bill.

First, combine all the spices, flour, baking soda and salt. This combination smells amazing.

Don't get distracted by sniffing. Set this mixture aside.

In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add the egg, water and molasses, and mix until combined.

Here's a tip for you: when you're dealing with sticky ingredients like molasses or corn syrup, coat the measuring cup with non-stick spray, and the contents will slide right out!

Gradually add the flour and spices to the molasses mixture, and mix until combined.

Drop dough by tablespoons onto ungreased cookie sheets. Flatten the cookies using a glass that has been dipped in sugar.

Bake 8-10 minutes in a preheated oven. Let cookies rest for 2 minutes after removing them from the oven, then move them to a wire rack to cool completely.

Find more great cookies at a Themed Baker's Sunday!

Soft Ginger Cookies

2 1/4 c. flour
2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. baking soda
1/4 tsp. salt
3/4 c. butter or margarine, softened
1 c. white sugar
1 egg
1 Tbsp. water
1/4 c. molasses
additional sugar for flattening cookies (1/4 c. or less)

Combine flour through salt in a small mixing bowl. Stir to combine. Set aside.

In large mixing bowl, cream together butter and sugar til light and fluffy. Add egg, beat well. Add water and molasses and beat til combined.

Gradually add flour mixture to molasses mixture and mix just until combined.

Drop by tablespoonfuls onto an ungreased cookie sheet. Dip a glass in sugar, and flatten each cookie slightly. Bake for 8-10 minutes at 350. Remove from oven; let stand for 2 minutes before removing to a wire rack to cool completely.

Makes 3 dozen.

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