Tuesday, November 30, 2010

Big Soft Ginger Cookies

Sorry I haven’t posted anything in a while; it’s not that I haven’t been cooking or too busy to post anything it’s just that I have been a little lazy this month. Will to make up for not posting let me give you the recipe for the cookie I can’t have in my house. Now the reason I can’t have this cookie in my house is because I will eat the whole batch in one sitting. I found this recipe many years ago on my favorite recipe site All Recipes. Bring on the milk is all I can say.

Big Soft Ginger Cookies
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter, softened
1 cup sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoon sugar

Preheat oven to 350⁰F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut size ball, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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