Big Soft Ginger Cookies from Better Homes & Gardens New Baking Book
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 Tbsp sugar
In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves.
In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Beat in the 1 cup of sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
Shape dough into 1 1/2-inch balls, using about 1 heaping tablespoon dough for each. Roll balls in the 2 Tbsp sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350° oven about 10 minutes or until light brown and still puffed. (Do not overbake!) Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.
Recipe Notes: These are very yummy. Dewey said they were possibly the best cookies I’ve ever made. I made a few changes. I substituted 1 cup of whole wheat flour for 1 cup of the all purpose flour and I made them a bit smaller. I think I overbaked them b/c they were smaller. They were still chewy the first day but crunchy after that (but still really tasty!)
Don’t forget to check out what else is cooking this Wednesday over at Shan’s!
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Mmmm my favourite kind of cookies.