Ginger Cookies

My Dad prefers a soft cookie versus a crunchy cookie.  He likes this recipe for the softness of the cookies, the ginger and molasses flavor.  They are like gingersnaps minus the snap.

It is wonderful how one simple act - the act of baking for your family - can make a simple moment become a sweet memory. One year when I was home visiting during the winter and the house was full of family - adults, children and babies - my Dad decided to make a batch of these cookies late in the afternoon, right at that hour when your brain is signalling you for some kind of small nourishment.  His timing was perfect and it only brought forward the cozy and playful togetherness of family.  If my Dad is involved in anything, from church to picnics, there is always some kind of horseplay or silliness going on.  That day, as the house filled with a good spicy smell, admid the laughter, and chatter, everyone gathered in the kitchen to sample a cookie or two - they were delicious. The cookies did not spend much time on the cooling racks before being eaten. Then too everyone's surprise and disappointment they were gone before the oven cooled down. Try these cookies they are spicy and do get crunchier over time.

Dad's Ginger Cookies

Makes about 36

1 stick of butter (½ cup)

1 cup sugar

pinch  salt

1 egg

¼ cup molasses

2 cups flour

1 ½ teaspoons baking soda

2 teaspoons ginger

1 teaspoon cinnamon

Preheat oven to 350 F°  

Mix together the dry ingredients (flour, cinnamon, ginger and baking soda).

Cream the butter, sugar and salt together.

Beat in egg and molasses.

Add the dry ingredients to the wet ingredients gradually.

Mix until combined.

Roll into small balls (walnut size) then roll in granulated sugar.

Bake 7-9 minutes.