Ginger molasses cookies. Fuck yeah.
2 1/4 cups flour
2 or so tsp ginger
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 pinch of salt
1 1/2 sticks of butter (yeah, that's a lot, shut up and do it.)
1 cup sugar
1 egg
1 Tbsp water
1/4 molasses (I like the super dark molasses but any kind will do)
more sugar for dipping
1. Eventually you will need to preheat the oven to 350 but you don't acutally have to do that first thing. It's gonna be at least 45 min before you can stick these mounds of yummy fun (not a euphamisim) in the oven.
2. Mix dry stuff. Flour, ginger, baking soda, cinnamon, cloves and salt and leave it someplace on the counter that you won't knock it over. (true story)
3. Cream sugar and butter. (ie mix the two together until it's a creamy mixture. If you have a mixer, use it.) Then toss in the egg, then water and molasses. Once that's all mixed, then slowly add the dry stuff.
4. Importante senors y senoritas! Let it set in the fridge for at least 25-30 minutes so that when you do the next thing, the dough isn't stuck to every part of you it touches. You have been warned.
5. Take a chunk, roll in your hand to make a ball, squish to a flat-ish shape. (I like to clap my hands together then simulate the cookie dough squish death.) Then take the happy ginger discus and toss it in a bowl with sugar in it. Coat well. Arrange on cookie sheet.
6. Toss into oven. 8-10 minutes. They will be a bit gooey so let them cool for a bit and they'll firm up.
7. Shovel into mouth.
Or if you live in my house, hide them from a certain someone who is addicted and eats them all before I can shovel them into my mouth. You know who you are.
Happy Hanukkah or whatever is coming up next month! Who cares?! Cookies!
So now I'm back and ready to move ahead with some amazing and riviting stories of the natural and not-so-natural world! 
