Here is a recipe for some delicious cookies to celebrate the start of fall!
Big Soft Ginger Cookies
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls, then roll in sugar.
Place 2 in. apart on ungreased baking sheets. Flatten slightly.
Bake for 10-12 minutes or until puffy and lightly browned.
Remove to wire racks to cool. Yield: 2-1/2 dozen.
These cookies are like ginger snaps, without the snap. They are soft, slightly chewy and full of sugar and spice!
