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Big Soft Ginger Cookies

by Rebecca August 20, 2020

Prep: 15 mins | Cook: 10 mins | Additional: 25 mins | Total: 50 mins | Servings: 24 | Yield: 2 dozen

I love crunchy gingersnap but I prefer the soft and chewy ginger cookies. That is why I keep this recipe for a Big Soft Ginger Cookies. It’s super fun to make, pretty simple, and not fussy. Perfect for a cookie exchange, as an afternoon snack with a glass of coffee or milk, or to give as a homemade gift. These chewies are not overwhelmingly sweet, deliciously irresistible, and better than any other cookies I’ve made!

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup molasses

2 tablespoons white sugar

How to make Big Soft Ginger Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a bowl, sift the flour, ginger, baking soda, cinnamon, cloves, and salt. Then, set aside.

Step 3: Put the margarine and a cup of sugar in a large bowl. Cream until light and fluffy. Add in the egg and beat well. Then, stir in the water and molasses.

Step 4: Slowly add in the sifted ingredients into the molasses mixture. Stir to combine.

Step 5: Form the batter into walnut-sized balls. Roll the balls onto the rest of the sugar.

Step 6: Transfer the cookies onto an ungreased cookie sheet in 2 inches apart, then, lightly flatten.

Step 7: Place inside the preheated oven and bake for about 8 to 10 minutes.

Step 8: Once done, remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Move the cookies onto a wire rack to cool completely.

Step 9: You can store these cookies in an airtight container if not yet serving.

Nutrition Facts

Per Serving: 142.8 calories; protein 1.6g 3% DV; carbohydrates 21.1g 7% DV; fat 6g 9% DV; cholesterol 7.8mg 3% DV; sodium 147mg 6% DV

Big Soft Ginger Cookies

Rebecca Prep: 15 mins | Cook: 10 mins | Additional: 25 mins | Total: 50 mins | Servings: 24 | Yield: 2 dozen I love crunchy gingersnap but I prefer the… Main Dish Recipes Big Soft Ginger Cookies European Print This
Serves: 24 Prep Time: 15 mins Cooking Time: 35 mins 35 mins
Nutrition facts: 142.8 calories 6 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • 2 tablespoons white sugar

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: In a bowl, sift the flour, ginger, baking soda, cinnamon, cloves, and salt. Then, set aside.

Step 3: Put the margarine and a cup of sugar in a large bowl. Cream until light and fluffy. Add in the egg and beat well. Then, stir in the water and molasses.

Step 4: Slowly add in the sifted ingredients into the molasses mixture. Stir to combine.

Step 5: Form the batter into walnut-sized balls. Roll the balls onto the rest of the sugar.

Step 6: Transfer the cookies onto an ungreased cookie sheet in 2 inches apart, then, lightly flatten.

Step 7: Place inside the preheated oven and bake for about 8 to 10 minutes.

Step 8: Once done, remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. Move the cookies onto a wire rack to cool completely.

Step 9: You can store these cookies in an airtight container if not yet serving.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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