Soft Ginger Spice Cookies
This year, my “dear old dad” turned 95. He is feisty and holds strong opinions. Quite “frankly” I am amazed by him. He is a man who has accomplished so much, and done a tremendous amount of good. His name is Frank.
Frank loves good food. He loves to cook, and bakes wonderful bread. So you can imagine, that with a man like this, willing to share his opinion and zest for life, my attitude was shaped. My approach to baking and cooking was forged, and my happy disposition was encouraged.
Today, I only get to see my father once or twice a year, so when I get the opportunity, I make the most of it. I spend good, happy, quality time with him. You see, he lives in California for the winter, and spends his summers in the Upper Peninsula of Michigan at his cabin on Porter Lake. I don’t live in either one of those states, but sometimes my home, in South Dakota, is a stop-over point in his travels.
For Christmas, I am shipping him a surprise of his favorite cookie. I’ll bake them up right, and wrap them airtight. I’ll package them to prevent breakage, and from being crushed. Then I will drop them off for overnight delivery. True the shipping will cost more than the contents, but the joy it will bring him will be worth any price. Merry Christmas, Pop!
Soft Ginger Spice Cookies
Ingredients
3/4 cup (1-1/2 sticks) soft, unsalted butter
3/4 cup packed brown sugar
1/4 cup molasses
2 Tablespoons milk
1 large egg, room temperature
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
2-1/4 cups flour
Granulated or turbinado sugar for rolling
Directions
In the bowl of a standing mixer, beat the butter and brown sugar until fluffy. Blend in the molasses, milk and egg. Add the salt, ginger, cinnamon, cloves and baking soda. Gradually mix, and add the flour until fully mixed.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 F.
To form each cookie, divide the dough into 20-24 portions. Roll each portion into a ball, and dredge the ball through the granulated or turbinado sugar. Place on a baking sheet, approximately 2-1/2 inches apart.
Bake about 10 minutes, or until cookies a puffed, firm to the touch and slightly cracked. Do not over bake. Remove cookies from oven, and transfer cookies to a wire rack to cool.
Store in an airtight container