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Big Soft Ginger Cookies Recipe

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This recipe for Big Soft Ginger Cookies is from The Supron Family 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:  
2 ¼ cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
¾ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. salt (optional)
¾ cup margarine, butter, or shortening
1 cup sugar
1 egg
¼ cup molasses
2 Tbsp. sugar
Directions:
Directions:
Combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large mixing bowl beat margarine, butter or shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar; beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture.

Shape dough into 1 ½ inch balls (1 heaping tablespoon dough each). Roll in the 2 tablespoons sugar and place on an ungreased cookie sheet about 2 ½ inches apart.

Bake in 350 degree oven about 10 minutes or until light brown and still puffed. (Do not overcook). Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 24 three-inch cookies.

Note: This recipe was taken from the December 1989 issue of “Better Homes and Gardens”. I like the cookies spicier than this, so I go heavier on the ginger, cinnamon and cloves and also add a dash of nutmeg. They are also good as is, but you can play around with it to find the level of spice that you like.

 

 

 

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