The Big Soft Ginger Cookies Recipe the 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 flatten the cookie out to get a result like that in the photo. i would make them again, and will really squash em down.
Prep Time: 15 Minutes/Cook Time:10 Minutes/Serve: 24
Ingredients:
1 egg
1 cup white sugar
1 tablespoon water
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup molasses
2 tablespoons white sugar
2 teaspoons ground ginger
2 1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 cup margarine, softened
Method:
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.
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| Big Soft Ginger Cookies |
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