These are so good, I could munch on them all day and not get sick of it.

These soft ginger cookies are a cherished family recipe, passed down through generations in our Midwestern home. With their crumbly, dense, and chewy texture, they evoke memories of cozy afternoons spent in Grandma's kitchen, where the scent of ginger and molasses filled the air. These cookies are perfect for those who appreciate the comforting flavors of traditional baking, and they bring a touch of nostalgia to any gathering.

These delightful cookies pair wonderfully with a steaming cup of tea or coffee, making them an ideal treat for a leisurely afternoon. For a more indulgent experience, try serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also make a lovely addition to a holiday cookie platter, nestled among other seasonal favorites.

Servings: 24 cookies

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 unsalted butter, softened
1 cup granulated sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons granulated sugar for rolling

Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy.

Beat in the egg, then stir in the water and molasses.

Gradually stir the dry ingredients into the molasses mixture until well combined.

Shape dough into walnut-sized balls, and roll them in the remaining 2 tablespoons of sugar.

Place the cookies 2 inches apart on an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until the tops are rounded and slightly cracked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For a spicier kick, add a pinch of cayenne pepper to the dry ingredients. You can also try adding a teaspoon of vanilla extract to the wet ingredients for a richer flavor. If you prefer a slightly crispier cookie, bake them for an additional 1-2 minutes. For a festive touch, consider drizzling the cooled cookies with a simple icing made from powdered sugar and milk.