I loved crunchy ginger snaps when I was a kid. These days I enjoy my ginger cookies on the softer side, and this recipe produces cookies that are softer, chewier, with a more mellow ginger flavor. Another thing I love about this recipe is that unlike most recipes that produce enough cookies for an army, this one yields less than a dozen large cookies; just enough to share, or perfect for just one: me!
3/4 cup flour
1/2 teaspoon baking soda
1- 1/2 teaspoons ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/3 cup sugar
4 tablespoons softened butter
1 egg yolk
1 – 1/2 tablespoons molasses
1 teaspoon water
2 tablespoons sugar on a plate
1 large mixing bowl
1 small mixing bowl
cookie sheet lined with parchment paper
cookie scoop (optional)
1. Set oven to 350 degrees.
2. Mix softened butter with sugar until fluffy in large mixing bowl. Add egg yolk, molasses and water. Stir to combine.
3. In a separate mixing bowl, combine flour and spices.
4. Slowly add flour mixture to wet ingredients, stirring until all flour is incorporated and the mixture forms into a soft dough.
5. Spray cooking spray on the cookie scoop and scoop out a ball of dough about the size of a walnut. Roll ball in sugar and place two inches apart on the prepared cookie sheet.
6. Bake for 10 minutes. Allow to cool for five minutes on sheet before placing on wire rack.
NOTES & TIPS
• Dough will be slightly sticky. If it’s too soft to form a ball, refrigerate it for 30 minutes.
• If you have no cookie scoop, oil your hands to scoop out and form the balls of dough.
• Recipe can be easily doubled. Don’t be tempted to include the egg whites, however. The cookies will flatten and spread if the dough is too wet.