One of the reasons cookies are so universally loved is because of the sheer variety that there's bound to be a cookie for every one. There's crumbly, chewey, gooey, soft, classic, modern, fruity, chocolate, spicy, and I could just keep going. These ginger cookies were described as pillow cookies, and the description is truly fitting.
They are the type of cookie that bends before it breaks in half, soft, and give a highly enjoyable tea-dunking experience. The spice is mild and not overwhelming at all. Perfect for the colder days of the year.
Ingredients: makes 3 dozen
2 1/4 cups flour
1 tsp baking soda
3 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbsp water
1/4 cup molasses
extra caster sugar, to coat
Method:
Pre-heat oven to 350F. In a bowl, sift or whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
In a separate bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg. Add the water and molasses. Stir in the dry ingredients until it’s all combined and you’re left with a golden batter.
Pour a little extra white sugar onto a side plate, just enough to cover it. Take a walnut sized amount of batter and roll it into a ball, using your hands. Gently roll it around in the sugar plate, until you have a delicate coating. Place onto your baking tray and gently smash flat using the bottom of a glass.
Space each cookie a couple of inches apart, because they’ll spread in the oven. If you find the glass starts sticking to the cookies, just rub the bottom on the sugar plate between smashes.
Bake into the middle of the preheated oven for 10mins. Remove, and leave the cookies on the sheet for a few minutes to firm up a bit, then transfer to a wire rack to cool. As this recipe made three dozen cookies, I made two more batches.
Serve still warm or cold with a pot of good tea.
صحة و عافية
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