Ginger cookies are a favorite of mine, whether they're crinkles, gingerbread, or even the kid-friendly mild variety.
I just love that spicy, deep flavor.
Does any cookie really scream Fall more than a ginger cookie?
I think not.
I love to bake for people, I really do, and I seize pretty much any opportunity I can get to do it- especially if it means I get to try out a new recipe while doing it!
Every once in a while there's a request in our church bulletin for cookies for the Kairos prison ministry, and this week I baked up a few dozen cookies to contribute.
The guidelines required a sturdy, fairly simple cookie sans icing or frosting.
I have fallen off the diet bandwagon like the crazy carbaholic that I am the past couple of weekends. I had just picked myself up, dusted myself off, and decided to be diet minded again after this weekend. Making a double batch of these cookies first thing on Monday morning made it ridiculously difficult to maintain my resolve!
These cookies are amazing (I had to nibble on them a little just to make sure I was giving them decent cookies didn't I?).
Soft. Chewy. Spicy. Pretty too!
Love them. Perfect for parties or holiday cookie trays.
Perfect for chilly Fall afternoons.
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| Little Man decided to join in on the photo shoot :-) |
What?
Wait, no, scratch that.
Or not ;-) They are pretty yummy...
These, ladies and gentlemen, are keepers!
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. 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. Chill for 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 1/2" balls, and roll them in the remaining 2 tablespoons of sugar.
4. Place the cookie dough balls 2 inches apart onto an ungreased cookie sheet. 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.
These look delicious. I love ginger. I love ginger cookies. Going to have to give these a try sometime.
ReplyDeleteSoft ginger cookies are my fav also!!! So that's how you shoot these beautiful photos! He's a cutie! Great post! Thanks for sharing! =D
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