These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son’s favorite. These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don’t care for crunchy gingersnaps.
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son’s favorite.
One of the best cookie recipes I have in my collection of favourites is this recipe for big, soft ginger cookies.
These ginger cookies are the perfect combination between soft and chewy homemade cookies and a classic gingerbread cookie. They’re easy to make, and everyone always loves them.
Big Soft Ginger Cookies -I’m sure there’s some sort of hidden meaning behind this, some call to my past – maybe it’s a sign that I miss my grandma, who taught me to make cookies. Or that I miss my childhood, which is when we baked together. Maybe it’s both. I love the flavour of gingerbread – the warm spicy flavours of ginger, cinnamon and cloves always reminds me of the holidays.
INGREDIENTS :
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
DIRECTIONS :
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.