Well my friends, baking season is upon us! To be honest, I bake year-round. But this time of year I start in earnest. Usually I begin in early November by baking 1-2 batches per week. I keep 1/3 for Rob and I to eat while they’re fresh, and freeze the rest for the holidays.

I make these cookies year-round, but the gingerness of them is particularly yummy as the weather gets cold, and it really nice with a mug of tea. They’re soft and chewy and they go way too fast, so I always make a double batch.

This recipe is from my Better Homes and Gardens “Ultimate Cookie Book,” which I absolutely love. It’s got great recipes and gorgeous photos, which I find really helpful. These photos are all mine, though.

Big Soft Ginger Cookies

3/4 cup butter, softened, or shortening
1 cup granulated sugar
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
1/2 cup raisins (optional)
1/4 cup coarse or granulated sugar

Directions

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the ginger, baking soda, cinnamon, and cloves. (Note: for those of you like me who tend to double the spice in recipes, don’t do it for this one. The balance is perfect and the flavours are strong). Beat until combined, scraping sides of bowl occasionally. Beat in the egg and molasses until combined. Beat in as much flour as you can with the mixer (I usually manage all of it and I have a $15 hand mixer). Stir in any remaining flour and the raisins.

Shape dough into 1-1/2-inch balls. Roll balls in the sugar to coat. I do this by putting sugar in a bowl, and topping up as needed. Place balls about 2-1/2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until light brown but still puffed. (Do not overbake – these guys will look almost uncooked when you take them out. As long as they’re puffed that’s okay!) Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.

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