Description
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son’s favorite.
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
- Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.
- Sift together flour
- ginger
- baking soda
- cinnamon
- cloves
- and salt in a bowl.
- Cream margarine and remaining 1 cup sugar in a large bowl until light and fluffy. Beat in egg
- then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.
- Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets
- and flatten slightly with the bottom of a glass.
- Bake in the preheated oven for 8 to 10 minutes
- switching racks halfway through.
- Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes
- then transfer to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 24