Sunday, December 18, 2016

Big Soft Ginger Cookies

These were a hit!  Miss Mabel baked them for dessert tonight.

When I announced the new recipe, I had some doubters at first, (they were thinking ginger bread cookie-taste).  However, after they were baked and tried, everyone enjoyed them.

These cookies somewhat remind me of the warm, yummy taste of a snicker doodle cookie.

Big Soft Ginger Cookies


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


1.  Preheat oven to 350 degrees F.  Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside.

2.  In a large bowl, cream together the butter 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 tbsp of sugar.  Place the cookies 2" apart onto an uncreased 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.

I plan on bringing these as a dessert to a dinner we are invited to this coming week.


~  Patty  ~

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