Soft Ginger Cookies

I'm still new at this. I don't always know what I'm doing. But I learn a lot in the process and can share my new knowledge with you. I'm going to try to be better about using this blogging opportunity to teach my readers about what I've learned. Often I take for granted that you just know everything. But I shouldn't, because once I didn't. For example, before I made these soft chewy ginger cookies (last week), I didn't know about Blackstrap molasses.

I bought a bottle of Blackstrap because it is the natural unrefined version of molasses (has all of the nutrients still in tact). What I didn't know was that when they said "black", they meant it! Thus, the very dark, almost black, gingersnaps! Blackstrap also has a stronger molasses-y flavor and can overpower desserts. Thus, it is typically not recommended for baking. (Unless you like the sharp flavor.) I'd made these cookies before with regular sulfered molasses and they turned out much paler and more mild. I still liked the "healthy" version, but there is a difference.

So there you go. A teaching moment about molasses. This ginger cookie recipe is the best. They're super soft (and stay that way), sweet, and delicious. I never thought myself much of a fan of gingersnaps, but these redefined the dessert for me. I'd recommend the lighter molasses for the classic taste and texture.

INGREDIENTS
2 1/4 cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3/4 cup butter, softened
1 cup white sugar OR organic cane sugar
1 egg
1 Tbsp. freshly squeezed orange juice OR water
1/4 cup molasses (blackstrap not recommended)
2 Tbsp. white sugar OR turbinado sugar

DIRECTIONS
1. Preheat oven to 350 F. In a small bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.

2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8-9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Makes 24 cookies.

(Adapted from All Recipes)