By Ann-Marie Burton
If you’re a gingerbread fan you will love this recipe with half the work of a gingerbread house. No need to roll dough and dig out the cookie cutters – just roll into rounds and bake.
My kids and I tried this momstown recipe a few Decembers ago, and it’s officially a family favourite. We doubled the recipe (it's just as easy and you get twice the payoff) and we gave away cookies on DIY personalized plates to friends and neighbours.
Big Soft Ginger Cookies
Yields 2 dozen
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 butter or margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar (to roll the cookies in for sparkle and crunch)
Preheat oven to 350 degrees F
1. Sift together the flour, ginger, baking soda, cinnamon, cloves and salt.
2. In a large bowl, cream together the butter, sugar, egg, water and molasses.
3. Add the dry ingredients to the molasses mixture and mix well.
4. Shape the dough into walnut-sized balls (about 1-1/2"), and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2" apart onto a cookie sheet and flatten slightly.
5. Bake for 8 to 10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack. Store in an airtight container.