Big Soft Ginger Cookies

An Irresistible Treat: Big Soft Ginger Cookies

Imagine the warm, comforting aroma of ginger, cinnamon, and cloves wafting through your home. These Big Soft Ginger Cookies are not just any cookies; they’re the kind that turns skeptics into fans with just one bite. Originally intended as an understated addition to a Christmas cookie platter, these cookies quickly became the star of the show. Friends who were initially hesitant found themselves eagerly reaching for more, proving that sometimes simplicity truly wins the day.

Why You’ll Love This Recipe

These cookies are the epitome of deliciousness with their perfect blend of spices and soft, chewy texture. They’re not just easy to make but also delightfully rewarding. Just remember to let the dough rest for 40-50 minutes to ensure the perfect consistency—no one likes a gooey mess! Plus, if you’ve been battling with cookies that puff up too much, here’s a pro tip: flatten them out well before baking for that ideal soft and chewy texture.

Kitchen Equipment You’ll Need

• Mixing bowls
• Electric mixer
• Sifter
• Cookie sheet
• Wire rack
• Measuring cups and spoons

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar (for rolling)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the margarine and 1 cup of sugar until light and fluffy.
4. Beat in the egg, then stir in the water and molasses.
5. Gradually stir the sifted ingredients into the molasses mixture.
6. Shape the dough into walnut-sized balls and roll them in the additional 2 tablespoons of sugar.
7. Place the cookies 2 inches apart on an ungreased cookie sheet and flatten them slightly.
8. Bake for 8 to 10 minutes in the preheated oven.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Store the cookies in an airtight container to maintain their softness.

Tips for Success

• Let the dough rest for 40-50 minutes before shaping to avoid a sticky mess.
• Ensure cookies are well-flattened before baking if you prefer a wider, softer cookie.
• Use room temperature margarine for easier creaming with sugar.

Additional Tips and Variations

• For a spicier kick, add a pinch of cayenne pepper.
• Swap margarine with butter for a richer flavor.
• Try adding a teaspoon of vanilla extract for an extra flavor dimension.

Nutritional Highlights (Per Serving)

Calories: 180 | Protein: 2g | Carbohydrates: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 120mg | Sugar: 16g

Frequently Asked Questions (FAQ)

Q: Can I freeze these cookies?

A: Absolutely! These cookies freeze well. Just ensure they are completely cooled before storing them in an airtight container or freezer bag.

Q: Can I use fresh ginger instead of ground ginger?

A: It’s best to stick with ground ginger for this recipe, as fresh ginger will alter the texture and moisture content of the cookies.

Conclusion

These Big Soft Ginger Cookies are sure to become a favorite in your home. With their simple yet irresistible flavor, they’re perfect for any occasion. We invite you to try them out and share your experiences with us. Happy baking!