big soft ginger cookies

Name: BIG SOFT GINGER COOKIES
Prep time: 15 min
Cook time: 8 min
Yield: 3
Cuisine: American
Ingredients: 2-1/4 cup(s) all purpose flour; 2 teaspoon(s) ground ginger; 1 teaspoon(s) baking soda; 3/4 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground cloves; 1/4 teaspoon(s) salt; 3/4 cup(s) margarine, softened (i used butter); 1 cup(s) white sugar; 1 - egg; 1 tablespoon(s) water; 1/4 cup(s) molasses (i used grandma's, unsulphured, original brand); 3 tablespoon(s) white sugar

review

Private Recipe by

Marge Taggart

@Marge1162

The Villages, FL

I found this recipe from a Realtor's article or ad, and they are delicious! One of my favorites. These soft ginger cookies are great for the holidays. Do not overbake unless you like crispy cookies.

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yield 3 -1/2 dozen

prep time 15 Min

cook time 8 Min

method Bake

Ingredients For big soft ginger cookies

2-1/4 c

all purpose flour
2 tsp

ground ginger
1 tsp

baking soda
3/4 tsp

ground cinnamon
1/2 tsp

ground cloves
1/4 tsp

salt
3/4 c

margarine, softened (i used butter)
1 c

white sugar
1

egg
1 Tbsp

water
1/4 c

molasses (i used grandma's, unsulphured, original brand)
3 Tbsp

white sugar

How To Make big soft ginger cookies

1
Preheat oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2
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.
3
Shape dough into walnut sized balls, and roll them in the remaining 3 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
4
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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