I spent a long time considering what to say about these cookies. While I was thinking, I was eating. (Sampling was key to the thought process.) I couldn’t come up with anything better than soft, chewy, spicy and delicious. But I ate almost the whole batch coming up with those words – and that speaks for itself, don’t you think?
Soft Ginger Cookies
one cup butter
one and one third cups brown sugar
four teaspoons whiskey (or use water)
one third cup molasses
one teaspoon vanilla
one teaspoon grated ginger root
three and a half cups flour (I used one cup spelt, two and a half cups pastry flour)
one tablespoon ground ginger
half tablespoon baking soda
one teaspoon baking powder
half tablespoon cinnamon
half tsp cloves
half tsp nutmeg
quarter tsp all spice
half tsp salt
white sugar for sprinkling
Cream the butter and sugar together, then stir in the rest of the wet ingredients until well mixed. Sift in dry ingredients, stir some more until well mixed. Cover and refrigerate for 15-20 minutes. Preheat the oven to 350 degrees Fahrenheit.
Spoon out cookies onto a lined or greased baking sheet. Press them to flatten (to about 1/3 or ½ inch thick). They’ll spread quite a bit while baking, so keep a decent amount of space between cookies. Sprinkle the tops with white sugar.
Bake for about 10 minutes.