Big and Soft and Awesome (Cookies)

So, at this point... its obvious that I'm in love with the North End ... right?

If not, please re-read any post subsequent to say November 1st.

Well today is the anniversary of the Boston Molasses Disaster.... which took place in 1919. It was a very unfortunate event in which 21 people died and 150 people were injured. According to Wikipedia and North End lore, on a warm day the North End still smells of molasses. I'll be sure to let you know once the temperature gets above 50. Sidenote.... its currently about 10 degrees. Cold. Super cold.

In honor of such a historic (and unique) day, I decided to cook with molasses ... in the form of ginger snaps. A personal favorite of mine.

I feel as though people think ginger snaps are hard for some reason. I hate to ruin it for people, but they aren't. At all. But, this recipe is particularly soft and delicious. Just as promised.

I honestly think the hardest part was finding the molasses at my local Whole Foods. Finding the ground cloves was no easy feat either, especially considering it was on the top shelf and I'm slightly height deficient I guess. I guess I'm just shocked that nobody offered to help me as I repeatedly tried to reach this little gem on the top shelf. No worries folks, I'll take care of it myself.
Check out that delicious, thick molasses....  just as healthy as celery. I promise.

Anyway. This couldn't have been easier. For reals. 

So this was the recipe that I followed but it includes directions about letting things cool and sifting dry ingredients. I don't do any of those things... and these cookies were delicious... so feel free to skip those steps and just do what I did.

(Step 1) Get that oven nice and warm at 350 degrees F (175 degrees C). 

(Step 2) Put all these dry things in a bowl together. The flour, ginger, baking soda, cinnamon, cloves, and salt. Put it to the side you won't need it for a few minutes. I literally mean a few minutes, this recipe is quick quick quick. 

(Step 3) In a bigger bowl (I used a stand mixer), cream together the butter and 1 cup sugar until "light and fluffy". Then add in the egg, and add in infamous molasses (and teeny bit of water). Seriously. You've done all the hard work so far. Now? Add that dry mixture from a minute or two ago. BOOM. You have dough.

(Step 4) Make that tasty dough into some decent-ish sized balls. Then roll them into a bit of sugar. Trust me, this step is important. I know you want to just put them on that sheet and toss it in the oven. Don't be lazy. Also, smoosh them a bit. You want them to be a little flat. 

(Step 5) Bake for 8 to 10 minutes in the preheated oven. This is a little tricky cause .... the cookies are already brown. So you kinda of need to touch them to see if they are done. Looks don't do the trick. If you want them as soft as I did, you really need just like 8 minutes - or just a smidge more. It's worth it. 

I don't want to toot my own horn - but these babies are delicious. I even waited like two hours before I ate one. I didn't even have that "fresh out of the oven" bonus point situation going on. You will love these. And so will your elderly neighbors, old people love ginger snaps. 

Shopping List

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Also, a bonus picture? I seem to have lost most of my measuring cups and all spoons during the move (and time in storage) from Brighton. So this is truly how I've been measuring. I put it in my hand and guess.

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