Yesterday was our last day of homeschool group for the year and we had a Christmas Cookie Exchange. Although I am not supposed to eat gluten, I participated anyway. I've always thought it would be fun to do a cookie exchange and thought at the very least I could freeze the ones I bring home and serve to company.
I am a lover of all things spicy, ginger, etc. So, on that note, I made Soft Ginger Cookies. Here's the recipe.
SOFT GINGER COOKIES
2 1/4 c. all purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 c. butter, softened
1 c. sugar
1/4 c. molasses
2 Tbsp. sugar
1. Preheat oven to 350 F. Combine flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. In a large mixing bowl with an electric mixer, beat butter for 30 seconds. Add 1 c. sugar. Beat until fluffy.
2. Add egg and molasses - beat well. Add half the flour mixture at a time and beat until just combined.
3. Shape into 1" balls. Roll in 2 Tbsp. sugar. Place on un-greased cookie sheets or baking stone 2" apart. Bake in the preheated oven for 10 minutes or until light brown and puffed. Let cool for 2 minutes before transferring to wire racks or plate to finish cooling.
Makes about 36 cookies.
I'm linking this to Teach Me Tuesdays and These Chicks Cooked.