I have tried hundreds of Christmas cookies over the years and I have to say that this cookie would be the one that I would leave for Santa, with a big glass of milk. The combination of spices in this recipe makes for a taste that your family and friends will always remember. Ginger bread and ginger snaps all wrapped up in one!
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| Ginger & Spice Cookies Click on photo to view larger |
Ginger & Spice Cookies
Ingredients:
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon table salt
Procedure:
Combine the butter and 1 cup of the sugar in the bowl of an electric mixer. Beat until light and fluffy for 5 minutes. Beat in the egg and molasses. Sift the flour, soda, cinnamon, cloves, nutmeg, ginger, and salt together into a bowl. Add the butter mixture, beating just until combined. Cover with plastic wrap and chill for 3 hours.
Preheat the oven to 350˚F.
Place the remaining 1/2 cup sugar in a pie plate. Shape the dough into walnut-size balls then roll in the sugar to coat. Arrange 1 1/2 inches apart on parchment paper lined baking sheets and sprinkle the tops of the cookie dough with a little more sugar. bake until cracked and dry but still soft, about 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to cool on wire racks.
Makes about 4 dozen small cookies.
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