Wednesday, June 4, 2008

Big Soft Ginger Cookies

I have always said I didn't like ginger cookies--usually because they were "snaps" and more crunchy, which isn't my thing. However, I tasted these cookies at a friends house (who loves to bake more than me!) and fell in love. She got the recipe from

Big Soft Ginger Cookies
(thanks to Rachel Corbett, for re-introducing ginger cookies to me)

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.


Rachel Corbett said...


audrey said...

hi, these look great! did you use a cookie scoop to get uniform sizes on the ginger cookies?