I love these cookies' soft texture and bright spice flavor. They are so perfect for this time of year either as a gift or at a cookie swap. I found this recipe back in 2006 in Sunset magazine. The original recipe is called Frosted Ginger Cookies. But, I've changed the name and I don't include the frosting in my version. Of course, you can make a little frosting to drizzle over these with powdered sugar and some lemon juice. However, I've always found these to be perfect without the frosting. They are sweet enough since they're rolled in sugar. And, though I normally love the combination of ginger and lemon, I'm not a fan of the lemon frosting on these. Frosted or unfrosted is your choice...regardless, you'll be happy you made these.
Ginger Molasses Cookies
(adapted from Sunset Magazine, December 2006 issue)
Makes approximately 36 cookies
1 cup granulated sugar, plus more for rolling cookies
3/4 cup butter, at room temperature
3 tablespoons molasses
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1) Preheat oven to 350°. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
2) In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3) Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets or ones lined with parchment and bake until golden brown, about 10 minutes. Transfer to cooling racks and enjoy.