SOFT GINGER COOKIES

Soft Ginger Cookies image

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.

Provided by CeeBee

Categories Drop Cookies

Time 33m

Yield 2 dozen

Number Of Ingredients 12

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Ingredients

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, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Steps:

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.

Nutrition Facts : Calories 1727.2, Fat 73.2, SaturatedFat 44.8, Cholesterol 288.8, Sodium 1466, Carbohydrate 253.9, Fiber 4.7, Sugar 136.6, Protein 18.6