Soft Ginger Cookies

(from the 1995 edition of Country Home Holidays at Home magazine)
2 1/4 cups plain flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
6 oz butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 tbsp sugar

Preheat oven to 180 degrees Celsius. Combine flour, ginger, baking soda, cinnamon, cloves and salt and set aside. In a large bowl, beat the butter. Add the sugar and beat until fluffy. Add egg and molasses; beat well. Add half the flour mixture; beat until combined. Stir in remaining flour with a wooden spoon. Shape into 1 inch balls, roll in extra sugar and place on ungreased baking sheets 2 inches apart. Bake for about 10 minutes or until light brown and puffed. Let cool on baking sheet for 2 minutes then transfer to wire rack to cool. Makes about three dozen.

Nadia's notes:

  • Molasses can be found in the health food section of your grocery store - right next to the tahini, for some reason. Health food stores also sell it.
  • Resist the temptation to lick the spoon or eat this dough raw - molasses is yucky until it cooks - you will regret it.
  • Pull the cookies out at 10 minutes, 12 tops otherwise you will have Hard Ginger Cookies, not Soft.
  • This dough can be kept in the fridge for about 3 days and also frozen. I doubled a batch at Christmas, rolled out all the balls, flash-froze them on a baking sheet in the freezer, then transferred them to a freezer bag. Every time I needed cookies, I put them straight onto a baking sheet and into the preheated oven. The only difference I could see was some striation of the dough. Also - kept them in the oven for an extra minute. Best fresh, but still good this way.

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