The Big Soft Ginger Cookies Recipe

So I got this recipe out of one of those Christmas cookie magazines from last year (2009).  I can’t take credit for it, but these cookies are awesome! For us, it would be hard to only have them around the holidays.  They’re terrific fresh out of the oven. My kids all love them and even my husband who’s not much of a dessert person always grabs one as well!

For the flour, I’ve used whole wheat pastry flour and they turn out perfect!  Of course, you could use plain white flour, but I like to think I’m making these cookies a bit healthier!

¾ cup butter, softened

1 cup sugar

1 egg

¼ cup molasses

2 ¼ cup flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

Additional sugar

1)   In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and molasses.

2)   Combine flour, ginger, baking soda, cinnamon, cloves and salt.  Gradually add to the creamed mixture and mix well.

3)   You may need to chill the mixture for about 10-15 minutes in the freezer or fridge before next step.  Roll into 1-11/2 inch balls, then roll in sugar.  Place about 2 inches apart on un-greased baking sheets.

4)   Bake at 350 degrees in preheated oven for 10-12 minutes until puffy and lightly browned.

Makes about 2 dozen cookies.

If you have a chance to try the recipe be sure and leave a comment below!

Jeannie Gross
info@jeanniegross.com

2 Responses to “The Big Soft Ginger Cookies Recipe”

  1. [...] This post was mentioned on Twitter by Joshua A. B. Wallace, Jeannie Gross. Jeannie Gross said: Check out my family's favorite Big Soft Ginger Cookie Recipe! http://bit.ly/fqusWn [...]

  2. Jim Hegedus says:

    great stuff, have a joyful holiday!

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