Big Soft Ginger Cookies Recipe

Name: Big Soft Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. flour; 2 tsp. ground ginger; 1 tsp. baking soda; 3/4 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/4 tsp. salt (optional); 3/4 c. butter, margarine or shortening; 1 c. sugar; 1 egg; 1/4 c. molasses; 2 Tbsp. sugar

Servings: persons

2 1/4 c. flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt (optional)
3/4 c. butter, margarine or shortening
1 c. sugar
1 egg
1/4 c. molasses
2 Tbsp. sugar

1
Combine flour, ginger, soda, cinnamon, cloves and salt; set aside.
2
In a large mixing bowl beat margarine with an electric mixer on low speed for 30 seconds to soften.
3
Gradually add the 1 cup sugar, beat until fluffy.
4
Add egg and molasses; beat well. Stir dry ingredients into beaten mixture.
5
Shape into 1 1/2-inch balls (1 heaping tablespoonful dough each).
6
Roll in the 2 tablespoons sugar and place on ungreased cookie sheet, 2 1/2 inches apart.
7
Bake in a 350u00b0 oven abut 10 minutes or until light brown and still puffed (do not overcook).
8
Let stand for 2 minutes before transferring to rack to cool.

1115

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 c. flour, 2 tsp. ground ginger, 1 tsp. baking soda, 3/4 tsp. 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.

Big Soft Ginger Cookies

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