A friend and I recently discussed our fondness for big soft cookies. My favorite big soft cookie is the chocolate chocolate chip cookie I've already shared the recipe for, but these are good too. They're more like gingerbread than gingersnaps. They're not something I make very often, but from time to time, they really hit the spot.
2 & 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
3/4 tsp cinnamon
1/2 tsp cloves
3/4 cups butter, softened
1 cup brown sugar
1 egg
1/4 cup molasses
1/4 cup sugar for rolling
Combine dry ingredients; set aside. Cream butter and sugar well; add egg and molasses. Stir in dry ingredients and mix thoroughly. You can chill the dough for a couple of hours if you want. Otherwise, shape into 1&1/2 inch balls and roll in sugar. Place on ungreased cookie sheet about 2&1/2 inches apart. Bake at 350F for ten minutes (twelve if you chilled the dough) or until light brown and still puffy. Do not overcook. Let stand for two minutes before transferring to a wire rack. They're especially good with milk.
Leave a comment