Big Soft Ginger Cookies

I spotted this little bear on my Five Roses Flour and when I took a closer look I was happy to learn that they support The Missing Children's Network in Canada. Loved the slogan they are using too!

I often buy "Taste of Home" magazines because they have a great collection of easy to use and delicious recipes. Nothing too fancy or time-consuming, and always enjoyed by my family. I found this cookie in a recent edition of "comfort food" recipes and decided to bake some while waiting for my bread to rise. They were truly easy and we all loved them so much I only had enough to fill one small jar. Obviously they are especially yummy still warm out of the oven.

I love my cookie sheets- their the double layer type with air in between, and I always use a sheet of parchment paper when I bake cookies. That way they never stick and I can prepare all the cookies at once and then just slip them onto the trays.

Don't they look delicious?

This recipe makes perfect ginger cookies- all crinkly on top, 

soft on the inside and just a tiny bit of crispiness on the outside.

I had a bit of sugar leftover from rolling them so I put lots on the last tray!

Big Soft Ginger Cookies

3/4 cups butter
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

In a large bowl, cream butter and sugar until light and fluffy. (I used my KitchenAid). Beat in egg and molasses. Combine flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.

Roll into 1 1/2 inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350F for 10-12 minutes or until puffy and lightly browned. remove to wire racks to cool.

Makes 2 1/2 dozen