This time of year, lots of cookie baking goes on in my kitchen. My son surprised me when he asked me to make ginger cookies, but since I have never made them and love ginger snaps, I happily obliged. These cookies are not crunchy like a ginger snap, but big, light, soft and chewy. How great is that!!!!! The hint of molasses and the spiciness of the cinnamon and ginger make this cookie a real winner in my book. And they are so delicious warm out of the oven with a big glass of milk. These cookies are so perfect for this time of year. We ate ours sitting in front of the Christmas tree watching the lights and sipping ice cold milk. This is what makes life special, simple pleasures:-)
There is just something about big soft cookies
If you're gonna do it, you gotta do it right...ice cold milk? yes please!
- 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 completely with the bottom of a glass. Sprinkle with sugar.
- 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.