soft ginger molasses cookies

How To Make soft ginger molasses cookies

• Step 1
  In one bowl, sift together the flour, baking soda, ground cinnamon, ground cloves, and salt. Check the date on your baking soda to be sure its fresh, or the cookies will be hard and won't rise. Set aside.
• Step 2
  In a 2nd bowl, cream the butter till light and fluffy, about 4-5 minutes. You don't have to beat it that long, but I find it makes for a softer cookie. Add the BROWN sugar, molasses, milk, egg and finely shredded fresh ginger, cream thoroughly until smooth. The ginger will seen in the mix, so don't worry about it not being smooth.
• Step 3
  Mix the dry ingredients into the sugar-butter mix. Beat at low speed, scraping down the sides of the bowl, until well mixed, about 2-3 minutes.
• Step 4
  Cover the bowl with plastic wrap and refrigerate until firm, 3-4 hours or so. Preheat oven to 350°F. To make cookies: Use either a 1/8 cup ball scoop or shape rounded teasponfuls of dough into about 1-inch balls. Roll the balls generously in the granulated sugar. (NOT powdered sugar). Bake cookies 2 inches apart on either non-stick cookie sheet or one sprayed with cooking spray. You can flatten a bit if you want. Bake 10-12 minutes or until slightly firm to the touch. Remove immediately and cool on a cookie rack.
• Step 5
  Some Notes: 1. For a crispier cookie, substitute regular or butter-flavored shortening for the butter. 2. If you don't have fresh ginger, use ground ginger, and use 3/4 tsp instead of 1 and 1/2 tsp. 3.This recipe works great with Splenda for Baking, and also with granulated Truvia. 4. For a healthier cookie, use half whole wheat and half white. Increase the baking soda by 1/8 tsp, and the butter by 1 tsp. 5. For a richer, deeper flavor, use dark molasses and dark brown sugar. Using these two ingredients gives the cookie a deep robust flavor that is addicting.
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