I don't think there are too many things that are better than the smell of these cookies baking on a cold day during the Christmas season. Add a little snow falling outside, and Kelly Clarkson's "Dressed in Red" Christmas album playing in the background, and things are down-right perfect!
Now, normally I'm not a ginger-loving person.
I don't like ginger snaps.
I don't like gingerbread.
I LOOOOOOVVVVEEE THESE COOKIES!!! Definitely my favorite Christmas cookie out there.
They have just the right amount of ginger without being too overpowering.
They are so soft and chewy... not crisp or crunchy at all. (I'm a big fan of soft cookies.)
They taste incredible! Hubby, who turns up his nose at all things "ginger," also loves these things. I'm not trying to exaggerate. I'm being 100% literal. They are that good.
The recipe makes a TON, and they are the perfect accompaniment to a Christmas goodie plate. Anyone who tries them absolutely raves about them, and though they are delicious "as-is," they can be dressed up a bit for the holidays.
Here are some variations that we've enjoyed:
We love them plain. (My favorite)
We love them sugar-coated. (Daughter #2's favorite)
We love them drizzled. (Daughter #3's favorite)
We love them iced. (Hubby's favorite)
We love them decorated. (Daughter #1's favorite)
This is a recipe that you will FOR SURE want to add to your Christmas goody recipe arsenal. (Yep, I just made that up.) They will be adored by all, and so will you.
Now, get baking!
Soft Ginger Cookies
Makes 6 1/2 dozen
1 1/2 cups unsalted butter (softened)
2 cups sugar
1/2 cups molasses
4 cups flour
4 tsp. ginger
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
2 cups powdered sugar
4 Tbsp. water
Preheat your oven to 350 degrees.
In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, and molasses till well incorporated. Add the dry dry ingredients to the bowl. Stir until thoroughly mixed.
Use a tablespoon to scoop the dough, and level it off. Roll into balls, and put on an un-greased cookie sheet. Bake for 8 minutes. Do not over-bake. If using icing, allow the cookies to cool almost completely, then ice as desired.
Store in an airtight container on the counter for 1 week, or freeze up to 2 months.