“Soft and chewy Gingerbread is a flavor-rich dessert that gets its unique taste from adding ground ginger. These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son’s favorite.”
Prep: 15 m Cook: 10 m Ready In 50 m
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Soft and Chewy Ginger Bread
To make this Soft and Chewy Gingerbread, You’ll need the following Ingredients:
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
2 tablespoons white sugar
1 egg
1 tablespoon water
1/4 cup molasses
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the 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.
3. Bake for 8 to 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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
SOFT AND CHEWY GINGERBREAD
Soft and Chewy Gingerbread
Equipment
- Oven
- Large Bowl
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 2 tbsp white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the 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 to 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.
