Friday, January 2, 2009

Big Soft Ginger Cookies

As usual, I was craving something sweet yesterday, so I went to to find a simple and yummy cookie recipe. Almost 2,000 people gave this recipe for soft ginger cookies 5 out of 5 stars. Everyone raved about them, so I printed out the recipe and whipped up a batch. They didn't disappoint. They had a yummy, gingery, butterscotchy flavor and they were indeed soft and chewy. I would make them again and for presentation, I would drizzle a simple vanilla glaze over the top and grate some fresh nutmeg on top as well. These were wonderful this morning with a hot cup of coffee.

Soft Ginger Cookies.

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 margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine 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.
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.

1 comment:

shauna said...

Loved the cookies w/glaze. One of my favorites. I am glad you have this blog for reference, so when you offer to make something for a dinner party, I can just look at your blog and pick a few of my favs!


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