Paws are for Cookin'

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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Ginger Cookies

Friday, October 23, 2009 | Time: 3:22 PM

Its that time of year for ginger cookies. Really, you could eat these whenever but I always consider something baked with ginger nice when it starts to get cold out.
This is actually a recipe from Allrecipes.com, the famous Big Soft Ginger Cookies recipe. I really cant take credit for it but I adapted it just slightly by using freshly grated ginger instead of powdered ginger and adding raisins.
Keep in mind these aren't your traditional ginger-bread-man cookies. The dough is really sticky, more like a drop cookie. But these are yummy and take less time. You can still put candy faces on them if you want.

Soft Ginger Cookies
from allrecipes.com

2 1/4 cups all-purpose flour
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 freshly grated ginger
1 tablespoon water or orange juice
1/4 cup molasses
1/2 cup raisins
1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the ginger, water/orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Stir in raisins. 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.
Bake for 8 to 10 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.

Ginger Cookies

Friday, October 23, 2009 | Time: 3:22 PM

2 1/4 cups all-purpose flour
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 freshly grated ginger
1 tablespoon water or orange juice
1/4 cup molasses
1/2 cup raisins
1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the ginger, water/orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Stir in raisins. 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.
Bake for 8 to 10 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.