Every year before Christmas my neighborhood goes caroling to our other neighbors. I have been in attendance every year and always have a blast. After caroling, we go back to my friend Julia's house who hosts the whole sha-bang. There is always a ton of Christmas goodies waiting for us and plenty of hot chocolate. A video of a log burning fire place plays on their television and Christmas music rings throughout the house. This year, everyone was encouraged to bring a cookie or Christmas treat of some sort. I wanted to keep in the spirit of the season and choose ginger cookies. I'm really not a fan of crunchy or "snap"-like cookies, so it was great to find a recipe that kept them soft.
I also put some fluffy vanilla frosting between two, just to send this cookie over the top! I actually preferred them this way and wished I'd have served them to my neighbors like that also. The cookies were extremely soft and chewy and right up my alley. Give these a try!
Big Soft Ginger Cookies
found from Baked Perfection
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). 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 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.
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