Big Soft Ginger Cookies – a delicious recipe with flour, ground ginger, baking soda, ground cinnamon, ground cloves, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. 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 brown sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. .
3
Shape dough into *walnut sized balls, and roll them into the raw sugar. Place the cookies 2 inches apart on a parchment lined cookie sheet, and flatten slightly. Top with small piece of ginger.
4
Bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
5
Makes 18 large, or 24 medium cookies. Store in an airtight container.
6
* I used a cookie scoop 1 1/2 in in diameter.
501
kcal
Calories
3
g
Fat
108
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 1/4 cups all purpose flour, 1 1/2 tablespoons ground ginger, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, and more.
Yes, Big Soft Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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