Chewy Ginger Cookies

Can you guys tell that I have a baking problem yet? I really do. After not having a kitchen to really use for over a year I tell myself that I'm making up for it now. Anyway, this will be a short and not-too-sweet post about some delicious ginger cookies. They stay chewy and aren't overly sweet. I'd recommend them for the holidays... or if you're a spiced cookie fiend.

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Chewy Ginger Cookies

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Preheat oven to 350°F 3/4 C butter, softened 1/4 C granulated white sugar 1 large egg 1/2 C molasses 2 1/4 C flour 2-3 Tbsp ground ginger 2-3 Tbsp cinnamon 1 tsp ground cloves 1 tsp cayenne pepper 1 tsp cracked black pepper 1 tsp baking powder

Cream the butter with the sugar in a large bowl. Beat in the egg and then the molasses. Sift the dry ingredients into the butter mixture. I would taste the dough at this point and probably add more spice than I listed here because I actually like spicy cookies. Note that you can also add more granulated sugar into the butter. I don't like overly sweet cookies and I felt like the molasses did the trick. Everyone agreed they were perfect but it's up to you! :) In your palms, roll balls just smaller than a ping pong and slightly flatten (about 1/2 to 1/3 inch thickness) onto an ungreased cookie sheet. You can sprinkle the cookies with coconut or even roll in sugar and cinnamon like a snickerdoodle. Pop in the oven for 10 minutes and consume hot with milk or the next day with whipped cream and ice cream. I'm already salivating.

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If you want to try rolling these cookies out and using cookie cutters, I suggest you chill the dough for an hour or so because it's quite soft.