I can easily say that these are my favorite cookies of all time. My grandmother always used to make a tin of these and keep them around for me during the holidays. I can’t even tell you how many I would eat in a sitting – enough to get my daily dose of iron, I am sure.
I recently made a batch of them and they disappeared quite quickly – I had no idea they were one of Eric’s favorites too. They make the most perfect ice cream sandwich cookie – I paired it with peppermint ice cream in this photo.
The other key to these cookies is not over baking them. To keep the soft chewy texture I baked each batch for exactly 10 minutes. Then, each batch cooled on the pans for 2 minutes and then transferred to a cutting board. I used a cutting board to prevent breaking and bending of these bad boys – I need them whole to hold ice cream!
Pumpkin ice cream also creates a tasty festive pairing for these cookies. These could be great pie alternatives (or additions, if you are like me!) for your Thanksgiving dessert.
Big Soft Ginger Cookies – from Better Homes and Gardens New Baking Book, 1998.
1. In a medium bowl combine: 2-1/4 cups flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
2. In a large mixing bowl or mixing stand, beat: 3/4 cup butter for 30 seconds. Beat in 1 cup sugar. Add 1 egg and 1/4 cup molasses, beat well. Stir flour into egg mixture.
3. Shape dough into 1-1/2 inch balls, using about 1 heaping tablespoon for each. Roll balls in 2 tablespoons sugar to coat. Place dough balls about 2-1/2 inches apart on an ungreased cookie sheet.
4. Bake in a 350 degree oven for 10 minutes, or until light brown and still puffed. Do NOT over bake. Cool cookies on cookie sheet for 2 minutes. Transfer to wire rack to cool.
Makes 24 cookies.
Bluebird Hill Art 