Years ago, my in-laws took us on a cruise in Alaska. As a side trip, they flew us out of Juneau to Taku Glacier Lodge for dinner. I was not very excited about that much hassle and expense for a touristy dinner but everything we ate there was just fabulous. So good, in fact, that I bought their little cookbook from the gift store. Having this recipe has been worth the whole trip.
I usually scoop my cookies with a 2-tablespoon scooper but I use a 1-tablespoon scoop for these.
The dough is soft so you have to handle the balls carefully as you drop them in the sugar then place them on the baking sheets.
I like to cook them until they are just a bit crunchy on the edges but chewy in the center. They are really good.
Recipe adapted from:
Taku Glacier Lodge
1 cup butter, softened
1 ¾ cups sugar
¾ cup brown sugar
1 large egg
1/3 cup molasses
2 ¾ cups flour, 12.5 ounces
1 ¼ teaspoons soda
1 tablespoon cinnamon
1 tablespoon fresh ginger, peeled and grated
1 teaspoon cloves
2 teaspoons nutmeg
½ teaspoon salt
1. Heat oven to 350 degrees.
2. Cream butter and sugars.
3. Add egg, ginger and molasses.
4. Mix well.
5. Combine dry ingredients except raw sugar.
6. Add flour mixture to butter mixture.
7. Mix until just combined.
8. Shape with small ice cream scoop.
9. Roll tops of balls in raw sugar.
10. Bake for about 13 minutes.
I have used raw sugar but what really makes these cookies is using something like KingsBlingz White Diamond Crystalz, which I get at http://www.dutchvalleyfoods.com/.
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