Chewy Ginger Cookies

Its been a busy couple of weeks, so I haven't really been doing much cooking. And of course, the cooking I've been doing, I forgot to take pictures of. I've tried a new Shepherd's Pie recipe from my sister-in-law which was a huge success, so I'll post it next time I make it (with pictures). For now, here's an old recipe revived. I usually only make Ginger Cookies in the Fall, with Pumpkin Pie Dip, or in the Winter because the flavours seem Christmas-y to me. But I wanted to do some baking, and realized that I had all the ingredients on hand, so I made them for a small church gathering last Sunday night. Hubby stated that they are his favourite kind of cookies. So I guess I'll be making them more often!


Chewy Ginger Cookies

Cream together:
1 1/2 c. butter
2 c. sugar
2 eggs
1/2 c. dark molasses

In a separate bowl, mix together:
4 1/2 c. flour [I used 2 c. all-purpose, 2 1/2 c. white whole wheat]
2 tsp ground ginger
2 tsp cinnamon
4 tsp baking soda
1 tsp salt

Mix dry ingredients into wet ingredients. Cool in refrigerator for about an hour. Roll into balls [I flatten slightly], then roll in sugar. Bake on a greased cookie sheet at 350 for 10-12 minutes. Cool on cookie sheet 5 minutes before transferring to cooling rack.

I love how they get a crackled, antiqued look to them as they cook.