So this is the recipe I've taken to making lately when I make Ginger cookies. It has a few more spices than the previously posted recipe, (which I'm leaving up because it's Mom's original one) but for the most part though, they are incredibly similar ingredient and even measurement~wise. I've just found I prefer the taste of these ones...warm and chewy and filled with Christmas~y memories!
DRY INGREDIENTS:
- 2 1/4 cups flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
WET INGREDIENTS:
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 1 Tbsp water (some people recommend using orange juice)
- 1/4 cup molasses
- 2 Tbsp white sugar for rolling cookie dough balls
PREPARATION:
- Preheat oven to 350. Sift together dry ingredients and set aside.
- Cream together butter and 1 cup sugar until light and fluffy. Beat in egg then stir in water and molasses. Gradually add sifted ingredients to wet ingredients. Shape dough into balls and roll in 2 Tbsp of sugar to coat. Let chill in fridge for an hour or so, even overnight if convenient.
- Place cookies 2" apart onto an ungreased cookie sheet and bake w/o flattening balls to get a crackle on top.
- Bake for 8-10 min. in preheated oven. Allow cookies to cool on baking sheet to settle, approx. 5 min. before removing to wire rack to cool completely. Store in airtight container.
