Big Soft Ginger Cookies
"A delicious cookie recipe!"
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
24 cookies
ingredients
directions
- Preheat oven to 350º.
- Sift together 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. Add egg, beating well after addition. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough into walnut sized bals and roll in remaining 2 tbsps. of sugar. Place 2 inches apart on ungreased cookie sheet and slightly flatten.
- Bake 8 to 10 minutes.
- Allow cookies to cool 5 minutes on sheet before removing to rack to cool completely.
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Reviews
-
Deleting my previous review after figuring out what I did wrong. :( These are GOOD cookies! :) -
Very good cookie, everyone loves them! -
These are terrific, but you definitely need to refrigerate the dough for about 30 minutes before rolling into balls and baking. When each batch goes into the over, store dough in frige again. Otherwise, it's too sticky to work with. Also - using orange juice instead of the water really brings out the spice flavors. -
My husband called this his first favorite family cookie! (We've been married for only 4 months.) He LOVES these cookies. TIP: I found it very sticky for rolling into balls so I put the dough in the freezer for a few minutes and it worked much easier! Great recipe!! Thank You! -
I've had mixed sucess with this recipe. The first time I made it, they were sooooooooo delicious my husband and I ate them all in 2 days! The next two times I made them they were too soft, almost as if they had too much water in them. I didn't roll them in the sugar as I'm too lazy LOL. I'm going to give them another shot, becuase they really are worth perfecting. If any one has some tips I would appreciate them!
Tweaks
-
These are terrific, but you definitely need to refrigerate the dough for about 30 minutes before rolling into balls and baking. When each batch goes into the over, store dough in frige again. Otherwise, it's too sticky to work with. Also - using orange juice instead of the water really brings out the spice flavors.
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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