Prep: 15 mins | Cook: 10 mins | Additional: 25 mins | Total: 50 mins | Servings: 24 | Yield: 2 dozen
I love crunchy gingersnap but I prefer the soft and chewy ginger cookies. That is why I keep this recipe for a Big Soft Ginger Cookies. It’s super fun to make, pretty simple, and not fussy. Perfect for a cookie exchange, as an afternoon snack with a glass of coffee or milk, or to give as a homemade gift. These chewies are not overwhelmingly sweet, deliciously irresistible, and better than any other cookies I’ve made!
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar
How to make Big Soft Ginger Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a bowl, sift the flour, ginger, baking soda, cinnamon, cloves, and salt. Then, set aside.
Step 3: Put the margarine and a cup of sugar in a large bowl. Cream until light and fluffy. Add in the egg and beat well. Then, stir in the water and molasses.
Step 4: Slowly add in the sifted ingredients into the molasses mixture. Stir to combine.
Step 5: Form the batter into walnut-sized balls. Roll the balls onto the rest of the sugar.
Step 6: Transfer the cookies onto an ungreased cookie sheet in 2 inches apart, then, lightly flatten.
Step 7: Place inside the preheated oven and bake for about 8 to 10 minutes.
Step 8: Once done, remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Move the cookies onto a wire rack to cool completely.
Step 9: You can store these cookies in an airtight container if not yet serving.
Per Serving: 142.8 calories; protein 1.6g 3% DV; carbohydrates 21.1g 7% DV; fat 6g 9% DV; cholesterol 7.8mg 3% DV; sodium 147mg 6% DV
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