Big Soft Ginger Cookies
These soft and chewy ginger cookies are guaranteed to be a hit. Fragrant with cinnamon and cloves, they're perfect for the holidays (but we love them any time of year).
Servings: 36 cookies
- 2¼ cups flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cups margarine
- 1 cup sugar
- 1 egg
- 1 tbsp water
- ¼ c molasses
- ¼ cup white sugar to toss dough balls in
Preheat oven to 350º F.
Sift together flour, ginger, baking soda, cinnamon, cloves, salt and set aside.
In a large bowl, cream together margarine and the 1 cup of sugar.
Beat in egg.
Stir in water and molasses.
Gradually stir in dry ingredients.
Set dough covered in fridge for 20 mins to an hour until no longer sticky.
Shape walnut-sized balls.
Roll in Sugar and with the bottom of a pattterned glass, flatten each ball to ¼ inch.
If dough sticks to bottom of glass, press glass into bowl of sugar first.
Bake 8-10 minutes.
Store in an air-tight container.
Calories: 98kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Cholesterol: 4mg | Sodium: 98mg | Potassium: 47mg | Sugar: 8g | Vitamin A: 175IU | Calcium: 8mg | Iron: 0.5mg