Tuesday, March 1, 2011
Set the oven to 350F
1/2 c butter (softened)
1/2 c brown sugar (packed down, a generous half cup)
1/3 c white sugar
2 large tsp ground ginger
1.5 tsp cinnamon
1 tsp baking powder
1 "squirt" baking soda (probably about 1/4 to 1/2 tsp)
2 cups flour
In your mixing bowl, mix the butter and sugars together. Then add the ginger, cinnamon, baking powder and baking soda and mix again. Add the two eggs and mix. Lastly, add the 2 cups of flour and mix them in. (If it still seems too moist, add a little more flour--it would probably depend on the size of the eggs you use.) I found two cups to be just perfect.
Roll into small balls and put on a baking pan (I didn't bother to grease it and that worked just fine.) Then put them in the oven for 10-15 minutes--until they get just a little bit cracked on top. Or, you could test it with your finger, and if the cookie offers a little resistance, then you could probably take them out for a nice moist cookie. For something crunchy...look for a different recipe.
Oh! And don't forget your glass of milk. It's an absolute must with these--they're perfect for dunking.