Every time I mix up ginger anything I look at the batter and think “now that would be a beautiful wall color”. Strange I know, but I do it every single time.
Do you think the guys at Lowes would think I'm strange if I walked in with a bowl of batter and said “match that”.
As soon as the molasses hits the batter and my spatula does a few turns around the bowl it turns into this lush, warm color that I want all over my walls. Luckily for me I'm getting ready to paint my spare room so I'm hoping to see a ginger cookie or two up on those walls.
By now if you've followed this blog at all you know I'm obsessed with all things onions, mocha, pie and ginger, so yes, this is yet another ginger recipe, but come on…..thin, chewy ginger cookies. They are just crying out for a nice cuppa tea or a big mug of hot chocolate!
Thin and Chewy Ginger Cookies
Recipe from Lisa@The Cutting Edge of Ordinary
makes about 26 cookies
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp allspice
extra sugar for rolling
Oven to 350 . Combine all the dry ingredients and set aside. Cream the butter and sugar together with an electric mixer until light and fluffy.
Add the egg and molasses. Add the dry ingredients and mix until combined. Scoop into walnut size balls. Roll each ball in granulated sugar.
Place on an ungreased or parchment paper lined baking sheet 2″ apart. Bake for 10 – 12 minutes. Let cool slightly on baking sheet before transferring to cooing rack.