This weekend I was asked to bring dessert and challah to both my shabbat meals. Being a little less adventurous than my older sister R, whose delicious blueberry-lime mousse pie is sitting happily in my stomach (can I have the recipe, Rivka?), I opted for cookies. Easy to walk over to my very special meals, and easy to consume.
I decided to cut down on the sugar as I'm finding a lot of baking too sweet lately. I also decided NOT to roll the cookies in sugar (snickerdoodle-style) before baking, and it was not missed at all. They're just good cookies.
Big Soft Ginger Cookies
- 2 1/4 c all-purpose flour
- 2 tsp ground ginger
- 1 tsp. baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 c. butter or margarine
- 1 c. sugar (scant!)
- 1 egg
- 1/4 c. molasses
- 2 T sugar (optional)
- In a medium bowl combine the flour, ginger, baking soda, cinnamon, and cloves. Set aside.
- In a large mixing bowl, cream butter well. Beat in the one cup sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
- Shape dough into 1 1/2 inch balls, using about one heaping tablespoon dough each.
- If coating in sugar, roll balls in the two tablespoons of sugar to coat.
- Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
- Bake in a 350 degree oven for about ten minutes, por until light brown and puffy. Cool cookies on a cookie rack.