Cookie Recipe Exchange

Super Soft Ginger Cookies

3/4 cup butter

1 cup granulated sugar

1 egg

1 tbsp water

1/4 cup molasses

2 and 1/ cups all-purpose flour

2 tsp ginger

1 tsp baking soda

1 tsp cinnamon

coarse granulated sugar for rolling cookies

Use your large bowl and electric mixer to cream together the butter and sugar until fluffy. Beat in the egg, water and molasses and continue mixing until smooth.

In another bowl, stir together the flour, ginger, baking soda and cinnamon. Add dry mixture to the butter mixture, and beat until everything is combined to a soft dough. Cover with plastic wrap and chill for 30 minutes, until the dough is firm enough to handle.

Dump that coarse sugar onto a plate. Roll the dough into one inch balls and then roll each ball into the sugar, turning to coat the entire surface. Place balls on an ungreased baking sheet about 2 inches apart (these really spread and flatten out nicely). Bake at 350 degrees for 8 to 10 minutes.

Here's the thing about these cookies: the will be really soft and look undone when your timer goes off but take them out anyway. Let them cool for a few minutes on the cookie sheet before moving them to a wire rack to cool completely. They're just so soft and gooey on the inside they need a minute to firm up, but they really will. It's the truth.