These cookies stay soft, freeze well, and look lovely stacked in cellophane bags. They are a holiday staple in our house. Simple and delicious.
Big Soft 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
3/4 cup butter
1 egg
1/4 cup molasses
1/4 cup additional sugar
Preheat oven to 350.
In a medium bowl combine the flour, ginger, baking soda, cinnamon, and cloves; set aside.
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in the 1 cup sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
Shape dough into 1 1/2 inch balls, using about 1 heaping tablespoon of dough for each. Roll balls in the additional sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree oven about 10 minutes or until light brown and still puffed. (Do not overbake.) Cool cookies on cookie sheet for 2 minutes. Transfer to wire rack and let cool.
from Better Homes and Gardens, New Baking Book
Hi! You have some great pictures. I am looking into buying a camera for myself for Christmas. I was thinking about a Canon Rebel T1I. I was wondering what kind of camera and lens do you use? Do you have any advice?
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