For the record, gingersnaps, packed full of molasses and ginger though they may be, "snap". These do not. These delicious cookies are spongy and plump.
In fact, the only "snappy" thing about them is their spicy, rich flavor. Now that's snappy.
These remind me of a delectable slice of soft, spongy gingerbread in cookie form.
They would be awesome with a dollop of fresh whipped cream.
Or hot coffee.
Or cold milk.
Or just about anything else.
Soft Ginger Cookies
makes about 3 dozen
3 cups flour
1/4 tsp salt
1 1/2 tsp ginger
1 1/2 tsp cinnamon
3/4 cup sugar
3/4 cup butter flavor shortening
3/4 cup molasses
1 1/2 tsp baking soda
1/2 cup hot coffee
Preheat oven to 400.
Whisk together flour, salt, ginger and cinnamon in large bowl.
In separate bowl, cream sugar and shortening. Add molasses and egg and mix thoroughly. Incorporate wet ingredients into flour mixture.
Stir baking soda into hot coffee until dissolved. Stir into mixture until combined.
If dough is too sticky, chill 30 min. or until slightly firm.
Drop by spoonfuls onto lightly greased cookie sheet. Bake 8-10 min. or until edges are firm and middles are still slightly wet. Allow to cool slightly before removing to wire racks to cool completely.