Ginger Cookies

serves 1     multiply recipehalfone and a halfdoubletriplequadruple

• Ingredients
• flour   2¹/₄ cups (288g)
• ground ginger   2 tsps
• baking soda   1 tsp
• cinnamon   ³/₄ tsp
• cloves   ¹/₂ tsp
• salt   ¹/₄ tsp
• unsalted butter   ³/₄ cup (169g)   softened
• sugar (check mass)   1 cup (210g)
• 1 egg
• water   1 tsp
• molasses   ¹/₄ cup
• sugar (check mass)   2 tbsps (26g)   turbinado (recommended)
• Recipe
• 2¹/₄ cups flour (288g)
• 2 tsps ground ginger
• 1 tsp baking soda
• ³/₄ tsp cinnamon
• ¹/₂ tsp clove
• ¹/₄ tsp salt
• ³/₄ cup unsalted butter (169g), softened
• 1 cup sugar (check mass) (210g)
• 1 egg
• 1 tsp water
• ¹/₄ cup molasses
• 2 tbsps sugar (check mass) (26g), turbinado (recommended)
• 1. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• 2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• 3. Bake for 8 to 10 minutes in the preheated oven. (Bethany bakes for 13-ish minutes). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.