Big Soft Ginger Cookies
Have a happy holiday with this soft gingerbread cookie recipe. Subtly spiced and full of festive flavor, you'll come back to these top-rated gingerbread cookies year after year.
Ingredients
- white sugar (2 tablespoons)
- all-purpose flour (2.25 cups)
- ground ginger (2 teaspoons)
- baking soda (1 teaspoon)
- ground cinnamon (0.75 teaspoon)
- ground cloves (0.5 teaspoon)
- salt (0.25 teaspoon)
- butter or margarine (0.75 cup)
- white sugar (1 cup)
- large egg (1 )
- molasses (0.25 cup)
- water (1 tablespoon)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.
- Sift flour, ginger, baking soda, cinnamon, cloves, and salt into a bowl.
- Beat butter and remaining 1 cup sugar in a separate large bowl with an electric mixer 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 143
- fat: 6 g
- sats: 1 g
- carbs: 21 g
- fibre: 0 g
- protein: 2 g
- salt: 0.147 g