As a little girl, one of my favorite things about the holidays was making gingerbread houses with my mother. My mom's gingerbread was thick and spicy, and I couldn't wait to build my house just so I could tear it apart and eat it.
These cookies were born out of those memories. Instead of the rigid cookies that edible-house building requires, these cookies are soft and chewy. They're also heavy on the spices, with lots of rich molases, cinnamon, and - of course - GINGER! I think they're perfect for the winter, and go great with a nice mug of spiked apple cider.
Step 1: Step 1: Get Ready
First, Preheat oven to 350 degrees F (175 degrees C), and line a cookie sheet with parchment paper.
Then, gather your ingredients:
* 3 cups flour (I prefer unbleached, "all-purpouse" flour for this recipe.)
* 4 teaspoons ground ginger
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon baking soda
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 3/4 cup margarine
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1 egg
* 1 tablespoon apple cider (OR orange juice)
* 3/4 cup molasses (Use the full flavor, or even the "Robust" - if you can handle it!)
* small pile (a few tablespoons) white sugar in a shallow dish