Christmas Baking


Just the word "Christmas" calls for Christmas cookies, right? :) Last weekend, I went to a cookie exchange party: where everyone bakes 2 dozen cookies and you take a selection of all of the cookies home. So fun, by the way, if you want a reason to gather together your friends.

I was a little tired of the tried-and-true chocolate chip (though, I still love it) and I wanted to make something different. Recently, I've had a craving for gingerbread. My requirement was that the cookies remain soft. Nothing puts you off of a cookie than its apparent day-old stale, crunchy hardness.

So, I found this FANTASTIC recipe from allrecipes.com for Soft Ginger Cookies. And they really stay soft. I still have some leftover and it's been 5 days already! (Also, I've added some edits to the recipe here, because they really helped.)

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
3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water
(I used orange juice, as commenters suggested)
1/4 cup molasses

2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine 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.
3. Refrigerate for 40-50 minutes to stiffen dough for easier handling.
4. Shape dough into walnut sized balls (I made them smaller), and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven. (Watch for a crack on the tops, which says they're done.) Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Enjoy! :)

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