It's about that time of year. Time for baking.
I've made these cookies almost every year for a while now and they're very easy and delicious.
The recipe came from Chatelaine magazine. It makes a soft and spicy ginger cookie that freezes well.
Here's what you need:
1/2 cup (one stick) butter, softened
1/2 cup white sugar, plus more for rolling
1/2 cup molasses
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Preheat the oven to 325. Cream the butter and sugar together. I like to use my mixer but you can do it by hand.
Add the egg and molasses and beat together.
In a separate bowl, mix the flour, baking soda, salt and spices.
Add the flour mixture to the butter mixture until a smooth dough forms.
Measure about a tablespoon of dough. I like to use this little cookie scoop.
Roll the dough in a ball and then roll it in sugar to coat.
Place the cookies on a parchment-lined baking sheet. You don't need to leave this much space between them, just about an inch or so.
Bake for about 16 to 18 minutes until lightly browned. The tops will crack. This is what you want.
Cool on a rack. You can store these in a container or freeze them. Tasty and simple.