Big Soft Ginger Cookies
Big Soft Ginger Cookies
Big, chewy gingerbread cookies with a crackle of sugar on top — and they actually stay soft for days.
Ingredients
- 2¼ 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 egg
- 1 tablespoon water
- ¼ cup molasses
- 2 tablespoons white sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°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 dry ingredients into the molasses mixture.
- Shape the dough into walnut-sized balls and roll them in the remaining 2 tablespoons of sugar.
- Place 2 inches apart on an ungreased cookie sheet and flatten slightly.
- Bake 8–10 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
Per cookie: 143 cal · 21.1g carbs · 1.6g protein · 6g fat · 147mg sodium · 8mg cholesterol
Adapted from Allrecipes.