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: 1 1/4 cups flour; 2 teaspoons ginger; 1 teaspoon baking soda; 3/4 teaspoon cinnamon; 1/2 teaspoon clove; 1/4 teaspoon salt; 3/4 cup butter, softened; 1 cup sugar; 1 egg; 1 tablespoon water; 1/4 cup molasses; 2 tablespoons white sugar

Servings: persons

1 1/4 cups flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon clove
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

1
Preheat oven to 350u00b0.
2
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Add egg, beating well after addition. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough into walnut sized bals and roll in remaining 2 tbsps. of sugar. Place 2 inches apart on ungreased cookie sheet and slightly flatten.
4
Bake 8 to 10 minutes.
5
Allow cookies to cool 5 minutes on sheet before removing to rack to cool completely.

704

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 1/4 cups flour, 2 teaspoons ginger, 1 teaspoon baking soda, 3/4 teaspoon 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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