Otherwise known as... "Gingercrack," these cookies are insanely addictive. They are even better the day after you bake them, provided you've stored them safely in an airtight container. Ever since I found the recipe in September and tweaked it to my liking, I've baked them no less than once every two weeks. That's a lot of cookies.
They actually played a small role in our annual Loafman 3-day Thanksgiving extravaganza. And let me tell you, it is NOT easy to break into the long list of "must-have" treats at that event. We have some seriously strong, unwavering Loafman traditions and at times it can be hard to be the new kid in town. Many a new dish has gingerly approached the table in years past...ne'er to be spoken of again (sweet potato balls, anyone?).
The dearest honor that these cookies hold, however, is that of being the VERY first sweet to ever enter my sweet baby's mouth, at 10 months, and they are still her favorite treat. As such, they are one thing I've found to distract her from almost any looming tantrum. (Yes, she can be pacified and bribed with baked goods. Cue: "Like mother, like daughter" joke.)
They would make FANTASTIC ice cream sandwiches, if you are so inclined. Pumpkin ice cream would make a heavenly pairing. A drizzle of melted dark chocolate or a piping of cream cheese buttercream would also be lovely.
Most often we eat them as plain as can be, with just a sprinkle of coarse sugar on top for a bit of sparkle and added crunch.
- 2 1/4 cups A.P. flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves (freshly ground if you can)
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg, slightly beaten
- 1/4 cup molasses
- 2 tsp vanilla
- 1 tsp water
- 1/4 cup sugar (for topping)
1) In a medium bowl, sift together all dry ingredients.
2) In a large bowl, cream butter and sugar until fluffy.
3) Beat in egg.
4) Beat in molasses, vanilla and water.
5) On low speed (or by hand) mix in dry ingredients a little at a time.
6) Cover dough and refrigerate at least 4 hours.
7) When ready to bake, preheat oven to 350 degrees.
8) Roll dough into balls (about 1 1/2 in. diameter)
9) Place balls on ungreased cookie sheet (I use a silicone mat for easy removal) 2 inches apart.
10) Dip the flat end of a glass into remaining sugar and carefully flatten each ball, slightly, with sugared end of the glass.
11) Optional: Sprinkle tops with coarse sanding sugar or decorating sugar.
12) Bake at 350 degrees for 10-12 minutes or until set throughout (the centers should not look "doughy"). If you prefer "snappier" cookies, bake until slightly golden brown.
13) Remove from cookie sheets immediately and let cool on racks.
14) Once cooled completely, store cookies at room temperature in an airtight container.