Ginger cookies probably don’t get the respect they deserve. I often forget about them, but I recently saw an easy recipe and knew a certain man in my life would enjoy eating them, and you all probably would enjoy making them for your families. I love having cookies in the freezer that Mr. Right can pull out and pop into the microwave for a quick snack. I try to keep them seasonal meaning that there are certain flavors that seems better at certain times of the year. With fall weather, football, autumn picnics, and tailgating right around the corner, I wanted to make a cookie that would have a heavier, spicy flavor. When I saw the recipe, I knew they would be the perfect fall dessert or snack. They would also be great for an after school snack for the littles who need a pick-me-up in the late afternoon. I hope you enjoy making it. This recipe source is Allrecipes.com.
Ingredients
- Source - Allrecipes.com
- 2 1/4 cups flour
- 2 teaspoons ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoons salt
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- n 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.
- 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.
Have a wonderful week-end. Thank you so much for stopping by.
Take care.
