Friday, October 19, 2012

Ginger Cookies

It just isn't fall without my favorite Ginger cookies so instead of a new post today, I'm reposting this one from last year.

These are my absolute favorite cookies.  They are soft and chewy (even for days after you bake them!) and warm know what I mean.  I hate to compare them to Ginger Snaps, because that is sort of what they are, only soft...but they are just so much better.

These really are the perfect fall cookie!  Every year I can't wait until October to start making them. We are on  finished batch #2 over here already!  I really hope you try them, and that you love them as much as I do.  There is just nothing better than a really awesome homemade cookie. (By the way this recipe currently has a 5 star rating and 2900! reviews on are obviously amazing, you can't argue with 2900 people!)

Ginger Cookies, adapted from Amy1028 on All Recipes
2 1/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tablespoon water
1/4 cup molasses

Preheat the oven to 350 F.  Stir together the flour, baking soda and spices in a small bowl and set it aside.  In your mixer, cream together the butter and sugar.  Mix in the egg, then the water and the molasses.  Slowly mix in the flour on the lowest setting.  Once the dough is incorporated I use a small ice cream scoop to scoop the dough out and on to baking sheets.  If you want to roll the dough into balls by hand, it will feel need for extra flour. :)

Bake the cookies for 8-10 minutes then allow them to cool on the sheet for five minutes before removing them to a wire rack to cool completely.   Makes 2 dozen, or so, larger cookies.

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