Saturday, July 5, 2008

Ginger Softs

Christmas in July at it’s finest. Anything with ginger, cinnamon and cloves reminds me of the holidays. Jessica commented on my blog a while ago (pre-Van) asking if I knew of any recipes for ginger snaps that were soft. Well, a ginger snap is a ginger snap because it isn’t soft. So these are ginger softs.

Jessica, I hope you guys enjoy. These could also help with any morning sickness you might have right now. Ginger is a natural stomach soother. So eat as many of these as medicinally necessary. BTW, your daughter is absolutely beautiful.

2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbsp water
1/4 cup molasses
2 Tbsp white sugar

Sett oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Add the flour mixture into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 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. Store in an airtight container.

UPDATE 7/6: These cookies have officially disappeared as of this morning. After Ethan got home last night, I asked him if he had tried any and he replied, "Yeah, I tried 3 of them." The rest of the cookies left the house hiding in a paper towel for a mid-church snack.

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