The texture is very nice, fluffy and soft. Smell of all the spices are a great mix. Perfect cookies during Christmas / New Year season, but I can have them with coffee for the entire year.
3/4 cup (170 gr) butter, softened
1 cup sugar (I used 3/4 cup white sugar, 1/4 cup brown sugar)
1 large egg, room temperature
1/4 cup molasses
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
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg and molasses.
- Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Roll into 1-1/2-inches (3,5 cm) balls, then roll in sugar. I did half of them without sugar coating for variety.
- Place 2 inches (5 cm) apart on ungreased baking sheets.
- Bake at 350°F / 180°C until puffy and lightly browned, 10-12 minutes.
- Remove to wire racks to cool.
- 35 – 36 cookies.
Tips: The difference between these soft ginger cookies and the crispy kind you use to construct a holiday gingerbread house has to do with the leavening agent. (Think: yeast, baking soda or baking powder.) Leave out the baking soda in this recipe and the cookies will come out hard and crisp.