Tuesday, February 10, 2009

Soft, Chewy Ginger Cookies

I love ginger cookies, both hard like gingersnaps or gingerbread men and soft like these chewy cookies. They're quick and easy to whip up and this recipe is foolproof!

1 1/4 cup all purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon allspice
1/3 cup butter, softened
1/2 cup sugar
1 egg
2 tablespoons molasses

2 tablespoons white sugar (for rolling cookies)

  • Preheat oven to 350 degrees F.
  • In a medium mixing bowl, blend flour, baking soda and spices together and set aside.
  • In another bowl, cream together butter and 1/2 cup of sugar until fluffy. Beat in egg until well mixed. Then add the molasses and mix to combine.
  • Slowly add the flour mixture to the butter mixture.
  • Using rounded teaspoonfuls (or not quite full tablespoons), form dough into balls the size of walnuts and roll them in the extra 2 tablespoons of sugar. Place cookies on an ungreased cookie sheet, approximately two inches apart and lightly flatten.
  • Bake in preheated oven for 8 to 10 minutes. Allow to cool on cookie sheet for about 5 minutes before removing to wire rack to cool completely.