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Big Soft Ginger Cookies (double batch) Recipe

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This recipe for Big Soft Ginger Cookies (double batch) is from The McGuire Mod Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4.5 cups - all purpose flour
4 tsp - ground ginger
2 tsp - baking soda
1.5 tsp - ground cinnamon
1 tsp - ground cloves
.5 tsp - salt
1.5 cups - butter, softened
2 cups - white sugar
2 eggs
2 Tbsp - water
.5 cup - molasses
4 Tbsp - white sugar
Directions:
Directions:
1. Preheat oven to 350º. Sift together flour, ginger, baking soda, cinnamon, cloves and salt.

2. In a large bowl, cream together butter and 2 cups of sugar until light and fluffy.

3. Beat in the eggs then stir in the water and molasses.

4. Gradually stir dry ingredients into molasses mixture.

5. Shape dough into walnut sized balls - roll in remaining 4 Tbsp of white sugar. Place 6 balls equivalent on ungreased cookie sheet, ideally lined with parchment paper, and flatten slightly.

6. Bake for 8 - 10 minutes at 350º. Allow cookies to cool on a wire rack for 5 minutes before serving.

 

 

 

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