Soft Ginger Cookies
Well, due to a Christmas cookie exchange with friends I have been forced to think about Christmas and well…cookies. About 10 years ago, after my daughter was born, a kindly lady friend of mine brought over a plate of these cookies. I am not sure why ginger cookies in particular, but I am entertained by the fact that someone would bring ginger cookies to a new mom running on 2 hours of sleep and not remembering that last time I showered. Anyways, at my door was a plate full of ginger cookies. The problem is I really, really, really don’t like Ginger Snaps. She came in so I was forced to eat one. The fact that I remember this story means that these cookies had an impact on me. It could have been sleep deprivation or desperation on my part but I took one bite and LOVED them. They were soft and chewy, a hint of ginger, nutmeg, and went down splendidly with a cup of tea. I asked her for the recipe right then and have been making them ever since. She said the key was to buy the “fancy” molasses. I have never deviated from this but have often wondered if another molasses will do. However, I will not take the chance. Here is the simple yet exquisite recipe:
3/4 cup of margarine
2 cups of white sugar
2 eggs
1/2 cup of “fancy” molasses
4 cups of flour
3 tsp baking powder
2 tsp cinnamon
3 tsp cloves
1/2 tsp nutmeg
2 tsp ginger
Directions:
Cream together butter and sugar. Add egg and beat until light and fluffy. Next mix in the molasses. Sift together the dry ingredients. Blend into the creamed mixture. Roll into balls of equal size, and arrange them on a cookie sheet (I can fit 15 per sheet). Press each ball with a fork and then sprinkle it with sugar. Bake at 375 on a greased cookie sheet or parchment paper for 12-15 min (less if you want them more chewy). Cool. Eat. Make a nice cup of tea and enjoy the flavor sensation.
