Thursday, December 20, 2012

Big Soft Ginger Cookies

One of my all time favorite cookies to make during the holidays are ginger cookies. It has been a tradition in my family for who knows how many years and I have always enjoyed making them. The smell of the ginger, the flow of the molasses. Everything seems to be in order and it always makes me in the holiday spirit from the first batch that I make. They have been a hit year after year at my parents' Christmas party with their friends and on Christmas Eve when all my family comes over. I hope you and your family and friends enjoy them as much as mine do!

2 1/4 cup all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar (If you are planning on making them into 1-inch balls, you'll be needing around 6-7 tablespoons of sugar. This is what I do from personal experience. The size the recipe tells you is WAY to big if you are planning on having a party or giving them as a gift.)

In a medium bowl, combine the flour, ginger, baking soda, cinnamon, and cloves; set aside.
In a large mixing bowl beat butter with an electric mixer for thirty (30) seconds. Beat the 1 cup sugar. Add egg and molasses; beat well. Stir flour into egg mixture.
Shape dough into 1 1/2 inch balls, about 1 heaping tablespoon dough for each. Roll balls in the 2 tablespoons sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree oven (300 for some ovens. You know your oven the best so it's your call.) about 10 minutes or until light brown and still puffed. (Do not over bake). Cool cookies on cookie sheet for 2 minutes. Transfer to a wire rack and let cool.