Big Ginger Cookies
2 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter
1 cup sugar
1/4 cup molasses
In a small bowl, combine dry ingredients and set aside.
In a large bowl, beat butter and sugar until fluffy. Add egg and molasses and stir together slowly. Add dry ingredients, a little at a time.
|Dough will be thick--makes it easy to roll|
Shape into 1 1/2" balls. Roll in sugar.
|A light coating of granulated sugar|
Place 2" apart on an ungreased cookie sheet, and flatten slightly. Bake at 350 F for 10 minutes or until brown and slightly puffed.
|For chewy cookies, remove from oven when|
the centers still look slightly uncooked--
UNLIKE THOSE PICTURED!
(They are still good if cooked fully, they'll
just be crunchy instead of chewy.)
These do keep rather well if stored in a sealed bag or container, but good luck keeping them around that long! These guys are addicting.