There once was a little girl who was a picky eater. We're talking extremely picky. This particular little girl spent many nights alone at the kitchen table trying to finish her dinner. It was never a pretty sight. Cold hot dogs, macaroni and cheese from the blue box, and Schwan's ice cream goodies were the only things she really enjoyed eating.
The little girl grew up, went to college and met a boy. All of sudden, she started trying foods like curry, salmon, mushrooms, coconut and ginger. Oh my! She found she actually enjoyed trying new foods. Her palate was changing!Surprise! That little girl was me! While I love Evan for many, many reasons, his encouragement to try new things (whether food or just experiences in general), is one of my favorite things about him.
Enter these soft ginger cookies. I was never a fan of ginger, and here I am today craving soft, chewy ginger cookies now that the holiday season is here.
Evan is a huge fan of these cookies! My heart melted when he came home from work one night last week as I was pulling these cookies out of the oven...his eyes lit up. He was so excited. Enjoy!
Adapted from Taste of Home
- 3/4 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1/4 cup molasses
- 2-1/4 all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the softened butter, sugar and brown sugar until fluffy. Beat in the egg and molasses until combined.
3. In a separate bowl combine the remaining ingredients. Gradually add flour mixture to the wet ingredients - mix well.
4. Roll into 1-1/2-inch balls and place 2 inches apart on an un-greased cookie sheet. Bake for 12-14 minutes - until lightly browned. Immediately remove cookies and let cool on a wire rack.
Yield: 24 cookies