Big Soft Ginger Cookies

Big Soft Ginger Cookies..
Originally uploaded by watchjennybake.

Sometimes a cookie recipe is so good that you make it frequently. These big soft ginger cookies go so quickly, I always just try to make what I think we should eat and store the dough in the fridge. They almost disappeared on our picnic in the Great Smoky Mountain National Park before I thought to take a picture, which explains the strangeness of the photo.

This recipe has been reviewed over one thousand times at allrecipes.com, and I'm glad someone pointed it my way. I wouldn't change a thing.

Big Soft Ginger Cookies

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:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. 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.
3. 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.


The park is beautiful this time of year!

Categories: Cookies, Ginger, Molasses