Big Soft Ginger Cookies

Big Soft Ginger Cookies

3906
AMY1028 1

"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."

Ingredients

50 m servings 143 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). 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 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

3906
  1. 5183 Ratings

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One of the best cookies EVER. Made them for Xmas to bring to school. They sat untouched compared to all the extravagant other cookies, but I forced people to try them. The result: my friend held...

These cookies are delicious!! They are also easy to make but you need to let the mix sit for a good 40-50 minutes before rolling into cookie form, otherwise you'll just be playing with a big go...

these cookies are very tasty, granted, yes. however, i was terribly annoyed to find that i had big gingerbread balls because of the directive: lightly flatten cookie. you need to really flatt...