Monday, December 15, 2008

Ginger Cookies

My KitchenAid stand mixer was pretty much going all weekend. I put on the Christmas carols and churned out ginger cookies, triple chocolate cookies, and peppermint bark to finish up the bulk of my holiday baking.

I LOVE gingerbread and gingersnaps...especially this time of year. Early this year, Kara posted this fabulous looking recipe for soft ginger cookies. And while it took me just about a year to get around to making them (where does the time go?!), they were definitely worth the wait! These little treats smelled amazing while they baked. Like Kara said, I love that these cookies are perfectly round...and they stay soft! Well, at least they stay soft for a coworkers finished off the rest of them this morning before 9am.

Big, Soft Ginger Cookies (From
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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