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 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.