I have a real thing for Ginger cookies. In fact, I made a whole bunch of cookies recently and then couldn’t get to sleep because I ate about 6 Ginger cookies and the sugar kept me up. So, yeah, parents who say that sugar doesn’t wire a kid up… YOU ARE WRONG.
Also, these cookies are delicious. They are nice and soft when first out of the oven but get “snappy” after a bit. MTG likes his ginger snaps snappy and this did the trick.
- 2 cups sifted all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup white sugar
- 1 egg
- 1/4 cup dark molasses
- 1/3 cup cinnamon sugar
Preheat oven to 350°F.
Cream the butter and sugar together in a bowl. Add the egg and molasses (grease the measuring cup for the molasses with a bit of butter so it doesn’t all stick… I still had a couple of extra spoonfuls of molasses just in case….) While mixing, add flour, ginger, cinnamon, baking soda and salt. Mix until well blended. If the dough is sticky, refrigerate for 20 minutes or so (mine was not last time I made them).
**For a softer cookie, use shortening or margarine in place of butter and brown sugar instead of white. Also, I added a teaspoon of pumpkin pie spice in addition to the cinnamon and ginger. I may have also done an extra pinch of ginger. You can also try nutmeg or cloves. Depends on how spicy you like your cookies.
Roll batter into balls – about the size of a heaping teaspoon. Roll in cinnamon sugar and place onto greased baking sheet and flatten them slightly with your fingers (for thinner, crispier, flatten a lot…. for softer, not so much!) Bake for about 10 minutes or until lightly browned. Then eat about 6. Or 8. I won’t judge.