2013 cookie swap: Jennifer's chewy ginger cookies
- 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 butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 1/4 cup of sliced candied ginger chunks
- Additional 2 tablespoons white sugar (for coating cookies before baking)
1 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
2 In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
3 Gradually stir the sifted ingredients into the molasses mixture. Fold the sliced candied ginger to the mixture, being careful not to over-stir.
4 Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
5 Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
6 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.