Well, it was not so much snowy, but rainy and the snow was on it’s way. After a somewhat quick and crowded trip to the grocery store Sunday morning I got the urge too cook up a few yummy things.
A cold day was begging for hot piping lasagna. I love making this and now my recipe is a combination of all our favorite lasagna recipes….lots of veggies, a little meat, cabernet marinara and a yummy cheese mixture. 
After I assembled the lasagna and cleaned up, it was only 3pm. Ben brought home some ginger cookies a coworker made and they were so delicious I had to have more. For things like this, my go-to website is allrecipes.com. I usually go by ratings and reviews and this recipe did not disappoint with 1,601 reviews and rated 5 stars!
Big Soft Ginger Cookies (Allrecipes)
- 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 margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
