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    You are in: Home / Recipes / Soft Cinna-Ginger Cookies Recipe
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    Soft Cinna-Ginger Cookies

    Soft Cinna-Ginger Cookies. Photo by threeovens

    1/1 Photo of Soft Cinna-Ginger Cookies

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    35 mins

    12 mins

    ChefCO Mom's Note:

    Found this recipe here online but made a few adjustments. Worked beautifully!

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    Ingredients:

    Serves: 24

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
    2. 2
      Stir in the molasses.
    3. 3
      Mix the water and baking soda and stir.
    4. 4
      Sift together the flour, salt, and dry spices; add gradually to the molasses mixture.
    5. 5
      Chill for 20 minutes.
    6. 6
      Mix together in a separate bowl, 4 T white sugar, 1 T cinnamon and 1/2 t ginger. Shape dough into walnut sized balls and roll into Cinna-Ginger mixture.
    7. 7
      Place the cookies 2 inches apart onto a parchment paper lined cookie sheet.
    8. 8
      Bake @ 350 degrees F for 10-12 minutes.

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    Ratings & Reviews:

    • on March 22, 2009

      45

      Delicious cookies. The cookies themselves are not too sweet, so the contrast with the sugar on the outside is really nice. The ginger flavor really comes through. Very good. The flavor reminds me of something from my childhood, but I just can place it. Oh well, great cookies. Made for PAC Spring 2009, I adopted this chef as my "baby".

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Soft Cinna-Ginger Cookies

    Serving Size: 1 (39 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 153.9
     
    Calories from Fat 55
    36%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 105.7 mg
    4%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 12.4 g
    49%
    Protein 1.5 g
    3%

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