Big and Soft Ginger Cookies
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 softened butter
- 1 cup granulated sugar
- 1 large egg
- ¼ cup molasses
- 1 tablespoon water
- 2 tablespoons sugar for coating
Preparation Time: 25 minutes / Baking Time: 10 minutes per batch at 350°F
Instructions
- Preheat your oven to 350°F.
- In a medium-sized bowl, combine the first six dry ingredients: all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
- In a larger mixing bowl, use a mixer on medium speed to beat the softened butter for about 30 seconds.
- Add the granulated sugar and beat until the mixture becomes fluffy, making sure to scrape the sides of the bowl as needed.
- Mix in the egg, molasses, and water until everything is well combined.
- Then, gradually add the dry flour mixture and beat until a smooth dough forms.
- Place 2 tablespoons of sugar in a small bowl.
- Shape the dough into 1 1/2-inch balls, then roll each ball in the sugar to coat it.
- Place the sugar-coated balls about 2 1/2 inches apart on an ungreased cookie sheet, gently flattening them slightly.
- Bake the cookies for 10 minutes or until they turn a light brown but remain puffed up (avoid overbaking).
- Allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Yields: 24 servings (1 cookie each)
Storage:
To store, layer the cookies between sheets of waxed paper in an airtight container. You can keep them at room temperature for up to 3 days or freeze them for up to 3 months. Enjoy your Big and Soft Ginger Cookies!