Friday, September 13, 2013

Soft Ginger Cookies

Soft Ginger Cookies
I don't eat ginger cookies much, but when I do I always wonder why I don't make them more often. I have this gingerbread cookie recipe that I just LOVE, but I also love chewy soft, less gingerbready ginger cookies. This is that cookie. I found the recipe at, and the reviewers/raters didn't disappoint me. These are very good cookies. I think I need to bake up the next batch slightly longer because they're ever-so-slightly under baked. Delightful, but under baked.
My writing is about as uninspired as my cookies are under baked today, so I will just leave you with this great little recipe. Just in time for fall baking.

Soft Ginger Cookies
    --adapted from

  • 2 1/4 cups King Arthur Unbleached 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 butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2-4 tablespoons white sugar
In a medium bowl, stir flour, ginger, baking soda, cinnamon, cloves, and salt with a whisk. Set aside.
In a large mixing bowl, cream the butter and the sugar until light and fluffy. Beat in the egg and then beat in the water and molasses. Stir in the dry ingredients just until combined. Place in an airtight container and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Scoop cookie dough in 1 1/2 tablespoon mounds 2 inches apart onto lined baking sheet. 
Bake at 350 degrees for 9-11 minutes, or until cookies are puffed and starting to brown around the edges.
Remove from oven and allow to cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely.
Makes about 2 1/2 to 3 dozen cookies

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