The flavor in these cookies is intense but amazing. I increased the cinnamon and added a dash of nutmeg, just for fun. My cookies turned out huge and a little bit flat. I think next time I would recommend refrigerating the dough for at least 30 minutes. I think ill be suckered into making these again soon because everyone at my work loved them so much, even our Executive Chef ate one and loved it.
Ginger Cookies – Adapted from Onelittleproject.com
Yield: 16-18 Large Cookies
2¼ Cups Flour
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
1 Teaspoon Baking Soda
¼ Teaspoon Salt
¾ Cup Butter, softened
1 Cup Sugar
1 Tablespoon Water
¼ Cup Molasses
4 Tablespoons White Sugar
- Preheat oven to 350 degrees F.
- Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter 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.
- Put the dough in the refrigerator for at least 30 minutes – optional but recommended!
- Shape dough into 1″ sized balls, and roll them in the remaining 4 tablespoons of sugar.
- Place the cookies 2 inches apart onto a cookie sheet.
- Bake for 10-12 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.