The last week or so has been wild, as far as the weather goes. One minute the sun is shining, the next minute it's raining so hard you have to pull off the road. This morning the sun came out, then went in, and a wild wind started whipping the treetops, and now I hear we can expect hail this afternoon - it's enough to drive you bonkers.
Actually, it drove me straight into the kitchen to make these spicy cookies to warm me through and through. I added some fresh ginger to the basic recipe, along with a little more dry ginger to give it a little more zing. And I made them huge, as in monster cookies, all the more to eat. In warmer weather, I think these would be lovely with some softly whipped cream and fresh berries, or with a little vanilla ice cream as an ice cream sandwich.
Slightly adapted from Allrecipes
Preheat oven to 350F.
Line 2 baking sheets with foil.
2 1/4 cups King Arthur flour
2 t. dry ginger
1 t. freshly grated ginger root
1 t. baking soda
3/4 t. cinnamon
1/2 t. cloves
pinch of salt
1 1/2 sticks room temperature unsalted butter (3/4 cup)
1 cup sugar
1 T. water
1/4 cup molasses
Sift dry ingredients together in a bowl and set aside.
Cream butter and sugar well, then add the egg and cream again. Add the molasses and water and beat, then add the dry ingredients slowly.
Using a regular sized ice cream scoop, scoop out balls of dough, 6 to a standard baking sheet. This made 9 cookies, so bake the sheets one at a time for even baking, placing in the top third of the oven.
Bake for 20 minutes, or until cookies are gently browned. Remove pan to cooling rack for 10 minutes, then remove cookies to another cooling rack until cool. Repeat with the second pan.
Hope your day is beautiful!