"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Big, Soft Gingerbread Cookies Recipe

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This recipe for Big, Soft Gingerbread Cookies, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marianne Kinnison


2 1/4 cups of all-purpose flour
2 t ground ginger
1 t baking soda
3/4 t ground cinnamon
1/2 t ground cloves
1/2 t salt
3/4 cups butter, softened
1 cup white sugar
1 egg
1 T water
1/4 cup molasses
2 T white sugar

Preheat oven to 350 degrees.

Sift together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside

In a large bowl, cream butter, 1 cup of sugar until fluffy. Beat in the egg, then stir in water and molasses

Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly

Bake for 8-10 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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