Monday, December 13, 2010

Big Soft Ginger Cookies

This recipe could NOT be easier - I promise! If you like cookies that are soft on the inside but a tiny bit hard on the outside, then you need to make these.. I baked them on Friday night and they are still amazingly delicious and soft today - 4 days later...

I copied this recipe from To give you some insight on just HOW good these cookies are - it was rated 5 out of 5 stars on the website based on 2,599 reviews. COME ON! You can't get much better than that - am I right? The combination of molasses and ginger is a real winner in my book - your kitchen will smell like Grandma's house once these go in the oven.

2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tbsp water
1/4 cup molasses 
2 tbsp white sugar

1. Preheat oven to 350 degrees. 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 8-10 minutes in the preheated oven. My oven took 11 minutes to bake them (one tray at a time), turning halfway between baking. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. (a.k.a. Tupperware from Mom) Makes 2 dozen cookies. I somehow ended up with  38 cookies? Not complaining though!

Tutti Mangia!


Moriah said...

I can vouch for the deliciousness of these cookies! They are def a 5 out of 5 stars in my book. Fabulous! :)

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