I might have told this story before but I'm going to use it again. When we sold our townhouse 3 years ago I made cookies for every open house and the couple that bought our house commented that the cookies definitely helped to make an impression because they were so delicious. I bring that up with the hubby all the time, mostly to remind him of how lucky he is to have such a great wife:)
These cookies were great because the batter store easily in the refrigerator. All you have to do is complete everything to the end of step 2 and toss them in the refrigerator. I would bake up a dozen of them before visitors arrived and it left the house smelling great and there was a nice plate of cookies for people to enjoy while they checked out the house.
For the next couple of weeks my basement is getting worked on to repair the damages left from a flood last spring so I made these for the guys. I hope they eat them all because I sure don't need the extra calories. Today is day 2 of 12 weeks of training for the half marathon race weekend. Tonight I'll be getting in my first outdoor run since late August. Should be interesting and cold, but warmer weather is in store so it will only get better from here.
The recipe comes from allrecipes.com, which I'm sure most of you know. There is a lot of good stuff on that site if you haven't checked it out give it a try. I get a lot of my cookie ideas from the site.
Big Soft Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- 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. Store in an airtight container.
