Christmas Cookie Season is in full swing and I have given in to baking all things round and delicious. Last weekend I decided to challenge myself and bake 12 different kinds of cookies. Baking 12 different kinds of cookies sounded like a great idea… until… I actually started baking. I spent a full Saturday in the kitchen and only baked 6 types. I do not consider the challenge a failure because the 6 kinds of cookies I did manage to bake turned out wonderful.
This week’s bake is the best of the cookie bunch and my favorite type of cookie; Ginger. I love ginger and I wanted to make sure this cookie had that sharp distinctive ginger flavor. Not only are they Ginger-ific, but they are soft too! This cookie ticks all the boxes on my list of cookie criteria. Below is my recipe for the softest and most delicious ginger cookie you’ll ever bake. Don’t forget to keep reading for my tips, tricks, and a few don’ts that I did. I’ll be posting the remaining 5 cookies this week too, so be sure to check back for more cookie recipes!
- 2 ¼ cups all-purpose flour
- 3 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/2 cup molasses
- 3 tablespoons white sugar
Preheat oven to 350 degrees.
Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut-sized balls, and roll them in the remaining 3 tablespoons of sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Tips, Tricks, and a few Don’ts that I did
Don’t be afraid of ginger or molasses. I thought working with those ingredients was something out of my league, but honestly, these cookies are easier than plain ole chocolate chip.
Use a cookie scoop, but then roll them in between your hands to get them a perfectly round shape. I smooshed mine down just a little bit after rolling.
Don’t refrigerate the dough before baking. Unlike most cookies, these can go straight into the oven after you’ve placed them on the baking sheet.
Do save some for Santa! He’s sure to leave you lots of surprises after eating these delicious treats.
As always, don’t forget to ENJOY!