Daily Dose: Ginger Cookies

This cookie really showcases some of my favorite fall flavors: ginger, cinnamon, clove, and molasses.  Yummmmm.  Even though the flavors scream "FALL" I'm thinking of coming back to this cookie in the summer and using it in an ice cream sandwich. Unlike the more famous Ginger Snap, this ginger cookie is the perfect consistency for an ice cream sandwich; soft and chewy, but still sturdy.  Pair with a lemon or strawberry ice cream and you've got a killer ice cream sandwich.  Is it June yet?!  Enjoy!

Ginger Cookies
(modified from AllRecipes)

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tablespoon orange juice (or water)
1/4 cup molasses
3-4 tablespoons granulated sugar (for rolling)

Directions: 
 

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 

Cream together the butter and sugars until light and fluffy. 

  
Beat in the egg, then stir in the orange juice and molasses. 

Gradually stir the sifted ingredients into the molasses mixture. Chill for 40-60 minutes

Preheat oven to 350F.  Scoop out walnut sized balls of dough, and roll them in the remaining  of sugar. Place the cookies 2 inches apart onto a parchment lined cookie sheet, and flatten.  Bake for 8 to 10 minutes in the preheated oven. 

Ginger Cookies
(modified from AllRecipes)

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tablespoon orange juice (or water)
1/4 cup molasses
3-4 tablespoons granulated sugar (for rolling)


Directions: 
1. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 
2. Cream together the butter and sugars until light and fluffy. 
3. Beat in the egg, then stir in the orange juice and molasses. 
4. Gradually stir the sifted ingredients into the molasses mixture. Chill for 40-60 minutes
5. Preheat oven to 350F.  Scoop out walnut sized balls of dough, and roll them in the remaining  of sugar. 
6. Place the cookies 2 inches apart onto a parchment lined cookie sheet, and flatten.   
7. Bake for 8 to 10 minutes in the preheated oven.