Prep 25 mins
Cook 8 mins
Unlike the gingersnaps that many people I know make for the holidays, these ginger cookies are soft and chewy. They make the house smell wonderful while they are baking. Posted by someone named Amy Sacha on another website.
- Pre-heat oven, 350 degrees F.
- Mix flour, ginger, baking soda, cinnamon, cloves and salt.
- In a separate bowl, cream butter and 1 cup of the sugar.
- Beat egg into the butter and sugar and then add the water and molasses to that mixture.
- Add dry ingredients to the wet ones.
- Shape dough into balls about the size of a walnut.
- Roll the balls in remaining 2 tablespoons of sugar.
- Place the balls on a parchmant-lined cookie sheet.
- Flatten the balls slightly.
- Bake for 8-10 minutes.
- Let them cool on the baking sheet a bit (about 5 minutes) before you transfer to a wire rack to cool.
- I store these in large zip-lock bags to keep them nice and soft. If it's going to be a while before I eat them, I sometimes add a slice of bread to the bag. I think that helps keep them soft as well.
Delicious cookies--nice and soft with wonderful flavor. I chilled the dough prior to forming and baking, but otherwise followed the recipe. Thanks for posting!
These were good! I followed the recipe exactly and found the dough really sticky and difficult to roll into balls. My cookies also turned out really, really flat and hard. The taste however, was superb! The combination and amount of spices is perfect! Thanks for sharing CeeBee!