March 23, 2010

Soft Ginger Maple Cookies

Oh my goodness! These cookies have a crunchy rim, a soft center and are super delightful. (I know I get excited about most of the things I post, but I just can't help it. We love good food. ;))

2 1/4 cups unbleached all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
3/4 cup butter at room temperature
1 cup sugar
1 egg
1 tablespoon cream (or half-n-half, or milk of your choice_
1/8 cup molasses
1/8 cup real maple syrup
3 tablespoons sugar (for rolling the balls of dough into)

In a medium bowl, sift the flour, baking soda, ground ginger, cinnamon, cloves and salt. Whisk together and set aside. In a larger bowl, beat the butter until creamy. Add the sugar and beat for about 2 minutes or until light and fluffy. Beat in the egg. Add the cream, molasses, and maple syrup and beat on low until incorporated. Gradually add the dry ingredients and stir until all the white streaks have disappeared. Cover and refrigerate for 1 hour. Preheat the oven to 350 degrees. Place the 3 tablespoons of sugar into a bowl. Measure out about 1 level tablespoonful of dough for each cookie. Roll the dough into balls and roll the balls into the sugar. Place the balls on the cookie sheets, leaving about 2 inches between each one. Bake for 10 minutes. Remove from oven and place on a cooking rack. Allow the cookies to sit for 5 minutes. Yields about 26 cookies. Enjoy!
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