1/1 Photo of Soft Ginger Cookies
Unlike the gingersnaps that many people I know make for the holidays, these ginger cookies are soft and chewy. They make the house smell wonderful while they are baking. Posted by someone named Amy Sacha on another website.
My Private Note
Units: US | Metric
- 1Pre-heat oven, 350 degrees F.
- 2Mix flour, ginger, baking soda, cinnamon, cloves and salt.
- 3In a separate bowl, cream butter and 1 cup of the sugar.
- 4Beat egg into the butter and sugar and then add the water and molasses to that mixture.
- 5Add dry ingredients to the wet ones.
- 6Shape dough into balls about the size of a walnut.
- 7Roll the balls in remaining 2 tablespoons of sugar.
- 8Place the balls on a parchmant-lined cookie sheet.
- 9Flatten the balls slightly.
- 10Bake for 8-10 minutes.
- 11Let them cool on the baking sheet a bit (about 5 minutes) before you transfer to a wire rack to cool.
- 12I store these in large zip-lock bags to keep them nice and soft. If it's going to be a while before I eat them, I sometimes add a slice of bread to the bag. I think that helps keep them soft as well.
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Nutritional Facts for Soft Ginger Cookies
Serving Size: 1 (839 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1727.1
- Calories from Fat 658
- Total Fat 73.2 g
- Saturated Fat 44.8 g
- Cholesterol 288.7 mg
- Sodium 1465.9 mg
- Total Carbohydrate 253.9 g
- Dietary Fiber 4.6 g
- Sugars 136.5 g
- Protein 18.6 g