I have never understood the fixation with Gingerbread or any of the gingery assortment of treats at the holidays though the smell is divine. However, I LOVE Ginger snaps. Since becoming pregnant, ginger cookies have become a favorite of mine. It helps with nausea, calms the stomach and has been my savior for a snack (except to my hips-my hips and ginger cookies do not jive). My little boy is probably going to be born with a fixation for all things Ginger and if he has red hair, it won’t surprise me a bit. LOL
I have been a little timid of making anything with Ginger though, but had to give these big soft cookies a try. The dough is beautiful, seriously. This creamy thick dough with the most amazing color. I could seriously paint my walls Ginger Cookie Dough. (Martha Stewart Paint needs to jump on that color). The smell is divine and they were so simple and came out perfect. Possibly one of my new favorite cookie recipes!
Soft Ginger Cookies
Slightly Adapted from AllRecipes.com
2 ¼ cups Self Rising Flour (If using AP add 1 tsp baking soda and ¼ tsp salt)
2 tsp ground ginger
¾ tsp ground cinnamon
½ tsp ground cloves
¾ cup butter, softened (1 ½ sticks)
1 cup sugar
1 tbs water
¼ cup molasses (spray your measuring cup with Cooking Spray before filling with molasses and they will come right out)
2 tbs white sugar (or holiday colored sanding sugar)
In a medium bowl combine flour, ginger, cinnamon, cloves. Set aside.
Cream butter and sugar until fluffy. Beat in the egg and add water and molasses until creamy. Gradually add the dry ingredients and mix until blended and thick. Using a cookie scoop, scoop out dough and drop into remaining sugar (2 tbs or sanding sugar). Roll into balls coated in the sugar and place 2 inches apart onto greased cookie sheet.
Bake in 350 degree oven for 8-10 minutes. Allow cookies to cool slightly then finish cooling on wire rack.