Sunday, January 31, 2010

Soft Ginger Cookies

I initially found this recipe 4 or 5 years ago when I had given my dad a membership to a "cookie of the month club." (Of course, they were all baked with love by his daughters!) I'm usually not much of a ginger snap girl, but the texture of these soft cookies soon changed my mind! They have a wonderful, rich flavor, and never last long in my house. They are great with a cup of coffee!

SOFT GINGER COOKIES (Adapted from All Recipes)

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

Preheat oven to 350 degrees F.

Mix together the flour, ginger, baking soda, cinnamon, and salt. Set aside.

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 dry ingredients into the molasses mixture.

Shape dough into 1 inch balls, and roll them in the remaining white 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. Remove from cookie sheet in 1-2 minutes. Store in an airtight container.


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