Chewy Ginger Cookies

Katie discovered this recipe back in our Bed & Breakfast days. Each afternoon, we set out cookies and other treats for afternoon tea. These cookies were always a favorite among our guests, and we loved the recipe because it fit the following criteria:

1. The recipe makes a lot. We made a ton of cookies at the B&B. Now when we make these cookies, we have enough to share with friends and neighbors.
2. They're so easy to make. My six year-old, Tomas, helps and especially loves the rolling in sugar part.
3. They taste great. When Tomas has all of his neighborhood friends over begging for them, you know you have a winner.

And, one other thing I like is that they are chewy. I'm not a big fan of the traditional hard ginger snap.

Because of all the spices, fall is my favorite time of the year to eat these cookies. However, they really are a great year-round. Check back here in a day or two, and I will show you something you can do with these ginger cookies to turn them into a summer treat that is beyond amazing—truly mind blowing.

"Tomas, go get your friends. We've got cookies!"

Soft and chewy. I can never have just one. In fact, I'd be 

embarrassed to admit how many I've had in a single sitting. 

So, how about we don't go there.

Chewy Ginger Cookies

Ingredients:

• 2 cups sugar
  
• 1 ½ cups butter
  
• 2 eggs
  
• ½ cup molasses
  
• 1 ½ tsps. ginger
  
• 2 tsps. cinnamon
  
• 1 ½ tsps. cloves
  
• ½ tsp. nutmeg (freshly grated is best)
  
• ½ tsp. salt
  
• 3 ½ tsps. baking soda
  
• 4 ½ to 5 cups flour
  

Cream together the sugar, butter, eggs, and molasses until fluffy. Sift together dry ingredients and add to creamed mixture. Roll small (walnut size) balls of dough in sugar. I use a small ice cream scoop. Bake on a cookie sheet in a 350° oven for about 10 minutes or until crinkled and brown. Makes about 3 ½ to 4 dozen cookies.