Over the years I have been adjusting a ginger snap recipe I came across in a cookie book in an attempt to create just the right texture and flavor. I never quite got there. A couple of days ago I decided to make a batch but did not have my adjusted recipe on hand so I rationalized and intuited (yes, intuited is a real word) my way through a completely speculated recipe. It turned out better than the recipe I have been trying to adjust for years!
2 sticks plus 2 Tablespoons salted butter
1 1/2 cups sugar
1/3 cup molasses
2 Tablespoons heavy cream
1 Tablespoon water
Preheat oven to 350. Melt butter in a saucepan and mix in remaining ingredients. Pour into a large bowl and set aside to cool.
In a separate bowl mix together:
3 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
When the butter mixture has cooled to room temperature slowly mix in the dry ingredients until they are completely incorporated. Add some granulated sugar to a medium bowl. Roll cookie dough into walnut size balls and roll the balls in the sugar. Place the balls on an ungreased cookie sheet about 1 inch apart from one another. Bake until the cookies start to slightly darken around the edges. Remove from oven and place cookies on cooling racks to cool.