Ginger Cookies
Brought these to B'more this weekend and got a request for the recipe. Here it is!
From allrecipies.com with small modifications, most significantly the addition of allspice.
3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp salt
~2 tbsp sugar
Place oven racks at middle-high and middle-low positions. Preheat oven to 350 F. Cover two (or more) baking sheets in parchment paper. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; set aside. Cream butter and sugar in a separate mixing bowl. Beat in egg and molasses. Gradually add dry ingredients to the other ingredients. Roll into 1 1/2" balls, then roll in extra sugar. (I used a piece of rubbermaid, but I think a pie plate is more traditional, and really, any plate with a slightly raised edge would work better. The key concept is flat, so the cookie can reach all the sugar.) Place 2" apart on baking sheets. Bake at 350 degrees F for 10-12* minutes or until puffy and lightly browned, switching position and rotating back-to-front halfway through.
*More like 14 minutes for me, but I think my oven was running a bit low.
I like these because they're basically soft sugar cookies with tons of spices. It's easy and relatively painless to clean up after (unlike any recipe that starts, "melt the chocolate"), but if I'm bringing these to an event with a crowd I'd probably double the recipe.
From allrecipies.com with small modifications, most significantly the addition of allspice.
3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp salt
~2 tbsp sugar
Place oven racks at middle-high and middle-low positions. Preheat oven to 350 F. Cover two (or more) baking sheets in parchment paper. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; set aside. Cream butter and sugar in a separate mixing bowl. Beat in egg and molasses. Gradually add dry ingredients to the other ingredients. Roll into 1 1/2" balls, then roll in extra sugar. (I used a piece of rubbermaid, but I think a pie plate is more traditional, and really, any plate with a slightly raised edge would work better. The key concept is flat, so the cookie can reach all the sugar.) Place 2" apart on baking sheets. Bake at 350 degrees F for 10-12* minutes or until puffy and lightly browned, switching position and rotating back-to-front halfway through.
*More like 14 minutes for me, but I think my oven was running a bit low.
I like these because they're basically soft sugar cookies with tons of spices. It's easy and relatively painless to clean up after (unlike any recipe that starts, "melt the chocolate"), but if I'm bringing these to an event with a crowd I'd probably double the recipe.