Friday, December 12, 2014

Rainy Day = Yummy Ginger Cookies

This "EPIC' rain storm in California calls for some cookie making. 

Matt and I made some yummy Soft and Chewy Ginger Cookies. Thanks to Nathalie for the recipe from the Baker Chick Blog.
 
These cookies are really easy and so delicious with a cappuccino or cup of hot coco - holiday delight :)

Ingredients
  • 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
  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/2 cup candied ginger* chopped into bits.
  • 2 tablespoons raw sugar for rolling (white sugar works too)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.
  4. Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.
  5. Chill dough for 15 minutes to make it easier to handle.
  6. Shape dough into 1 inch sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart onto a parchment or silpat-lined cookie sheet, and flatten slightly.
  7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

My little helper!
 



Rolling in the sugar...yummy


HAPPY FRIDAY!

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