December is here!

And we have already begun our holiday baking!  

Today we finished baking our second batch of a new recipe that has quickly become a family favorite.  The spicy, warm, softness of these cookies just scream 'holidays' to me.  Good with hot tea, good with coffee, good with milk.... it wouldn't surprise me one bit if we made these again before Christmas gets here!

I can't say enough good things about these cookies.  But don't take my word for it: go to allrecipes.com and read the reviews for this cookie.  That's what sold me, and I bet it will you, too!

Soft Ginger Cookies

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 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 water
• 1/4 cup molasses
• 2 tablespoons white sugar
• 
  

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, 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 water and molasses. Gradually stir the sifted ingredients into the molasses mixture. 

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.

Making the balls about 3/4 the size of a golf ball, 9 minutes was perfect in my oven, and this recipe made around 3 dozen cookies.  I doubled it the second time around.  They were that good.  Thinking of trying a lemon icing glaze, but why mess with a good thing?

Let the Christmas holidays begin!  Have you started celebrating yet?