Big and Soft Ginger Cookie Recipe: This yummy recipe came to me from a kitchen tour I did in Northwestern Connecticut earlier this Fall. It was a progressive lunch, of sorts. At each house we nibbled on a different dish while learning about the design of the kitchen. We got to leave each house with a source list for the kitchen design and a recipe in-hand. FYI: I found the same delicious cookie recipe on www.AllRecipes.com.
What you’ll need from the pantry:
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 (I always prefer to use organic butter)
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Method: Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, salt, and set it aside.
In a large bowl, cream together the margarine (or preferably butter!) and 1 cup sugar until light and fluffy. Beat in the egg. Stir in the water and molasses next. In slow batches, stir the sifted ingredients into the molasses mixture.
Shape dough into walnut sized balls. (I like to use a melon baller, a tablespoon, or an ultra-mini ice cream scoop!) Roll the dough balls in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly with the palm of your hand
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.