One of the first Christmases that my brother-in-law Jon spent with us, I remember giving only baked goods as gifts. Knowing Jonathan was allergic to nuts I remembered that I’d cut this recipe out of a magazine. I pasted it into a spiral notebook that I’d been keeping to organize my recipes–this was long before Pinterest. The notebook has been moved from apartment to apartment, and house to house, for about 20 years; and the paste keeping the slips of paper stuck to the pages has long-since dried up.
Because they were such a hit for Jon, I’ve used the recipe every year as part of my regular Christmas baking repertoire. I even made them once as a sandwich cookie filling the middle with a simple white frosting; that’s REALLY good.
I’m not entirely sure where I found the recipe, so am also not sure whom to thank. In any event, I hope you enjoy it!
Jonathan’s Favorite Big Soft Ginger Cookies
Pre-heat Oven 350º
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt (optional)
3/4 cup butter or shortening (I always use butter)
1 cup sugar
1/4 cup molasses
2 tbsp sugar
Combine flour, ginger, soda, cinnamon, cloves, and salt, set aside.
In a large mixing bowl beat butter (or shortening) with an electric mixer on low-speed for 30 seconds to soften. Gradually add the 1 cup sugar; beat till fluffy. Add egg and molasses; beat well. Stir in dry ingredients, mix well.
Shape into 1 1/2 inch balls. Roll in the 2 tbsp sugar and place on an un-greased cookie sheet about 2 1/2 inches apart.
Bake in a 350º oven about 10 minutes or till light brown and still puffed. (Do not over bake.) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 2 dozen 3-inch cookies.