Big Soft Ginger Cookies Recipe
These cookies are hands down one of my new favorites. The issue with most gingerbread recipes is the amount of butter needed to roll them out and do cutouts. Since you are just making cute little gingerballs rolled in snow there is no need to add all that butter. These cookies were so super moist and decadent I wouldn't have believed they didn't have any butter in them.
Ingredients:-
 
  • 2 1/4 cups all-purpose flour
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  • 2 teaspoons ground ginger
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  • 1/3 cup sugar
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  • 1 teaspoon baking soda
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  • 3/4 teaspoon ground cinnamon
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  • 1/2 teaspoon ground cloves
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  • 1/4 teaspoon salt
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  • 3/4 cup margarine, softened
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  • 1 cup white sugar
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  • 1 egg
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  • 1 tablespoon water
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  • 1/4 cup molasses
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  • 2 tablespoons white sugar
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    Big Soft Ginger Cookies
    Directions:-
     
  • Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
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  • 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.
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  • 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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