Big Soft Ginger Cookie Recipe
Thick and chewy soft Ginger Cookies are an old fashioned Christmas cookie recipe made with molasses. These cookies are perfect served with coffee. The cookies can also be used to make a ginger cookie crust for a cheesecake.
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In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg and molasses.
Combine the flour,ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
Roll dough into 1 ½ inch balls, then roll in sugar.
Place 2 inches apart on a ungreased baking sheets.
Bake at 350 for 10 to 12 minutes or until puffy and lightly browned.
Remove to wire racks to cool
Recipe Expert Tips
Recipe from the Country Woman Magazine Oct/Nov 2010 issue.
This soft ginger cookie recipe will make about 30 large 3-inch cookies. You could make double the number of cookies if you make smaller cookies.
I used a metal tablespoon to measure the cookie dough before rolling the ginger cookie dough into large balls.
Using a cookie dough scoop is the trick to baking uniform sized cookies.
If making smaller cookies decrease the baking time to 8 to 11 minutes.
Over baking will yield crispy cookies.
Big Soft Ginger Cookies are delicious used as a cheese cake crust. I used them when I made my Eggnog Cheesecake recipe.
Serving: 2 Cookies | Calories: 175 kcal | Carbohydrates: 39 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Cholesterol: 14 mg | Sodium: 132 mg | Potassium: 127 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 38 IU | Calcium: 31 mg | Iron: 1 mg
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