Soft Ginger"snap" Cookies

I recently won a wonderful prize from a cooking competition this weekend! The prize? A new set of St. Patrick's Day dishtowels. The competition? The second annual Cookie Swap amongst friends. The details? These delicious ginger cookies won me second place! I lost by one point to a delicious peanut butter and chocolate cookie which is a classic, irresistible combination (congrats, Melissa!). I was also surprised to have one of the only cookies without chocolate in them, which as you probably know is very unlike me as I am addicted to all things chocolate. At any rate, this is the delicious recipe from the cookie swap. Enjoy!

Soft Ginger"snap" Cookies

Yield: 3 dozen

Ingredients
1 1/2 cups butter, softened (no substitutes)
2 cups sugar
2 eggs
1/2 cup molasses
4 1/2 cups all-purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Additional sugar for coating

Vanilla glaze, recipe follows

In a medium bowl mix together the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg. Set aside. In another bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the molasses and mix well. Gradually mix in the flour mixture just until combined. Refrigerate dough for at least one hour or until firm enough to handle.

Preheat oven to 350. Make 1 inch balls of the dough and roll smooth. Toss in additional sugar to coat. Place 2-3 inches apart on a cookie sheet and bake at 350 for 8-12 minutes or until puffy and slightly browned. Allow to cool for one minute on the cookie sheets before removing to a wire rack to cool completely. Glaze as desired. Once glaze has hardened, store cookies in an airtight container. Yum!

Vanilla Glaze
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract

 In a small bowl mix together sugar and milk until smooth. Add corn syrup and vanilla. If too thick, add more corn syrup. Drizzle over cookies and allow to harden.