Soft Gingerbread Cookies
2 1/4 cups all-purpose flour (can use half whole wheat)
2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter, softened (room temp.)
3/4 cup white sugar
1/4 cup brown sugar, packed
1 egg
1 tsp vanilla
1 tbsp water
1/4 cup molasses
Extra white sugar for rolling
1. Preheat oven to 350 degrees F (if chilling the dough, preheat when you're ready to bake the cookies). Line cookie sheets with parchment paper or silpats.
2. Sift together the flour, ginger,
baking soda, cinnamon, cloves, and salt.
3. In a separate bowl (I used my stand mixer), cream together the butter and sugars until light and
fluffy. Beat in the egg, then add the water, molasses, and vanilla.
4. Gradually
stir the sifted ingredients into the molasses mixture.
5. Chill the dough for 1 hour (optional, but I highly recommend it!).
6. Fill a small bowl with the extra white sugar. Drop tablespoon-sized balls of dough into the sugar, and roll around until coated. Place the balls 2 inches apart on the cookie sheets, flattening slightly.
7. 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.
Enjoy!!
(Recipe adapted from http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx)