Friday, August 20, 2010

Big, Soft Ginger Cookies

This recipe doesn't seem seasonably appropriate, however, my family enjoys these all year long...and anything that makes fall feel a little closer is welcome at my house. This recipe is from

Big Soft Ginger Cookies
• 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 butter, 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. Makes 2 dozen.

1 comment:

  1. Oh, it is appropriate alright! I loves these bad boys. I actually don't think that I have a recipe for them so I am glad that you posted this. Amy makes really good ones, I wonder if it is a similar recipe but I requested them for my b-day dessert one year. So good.