Soft and Chewy Ginger Cookies

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soft and chewy ginger cookies
I have been searching for the perfect soft ginger cookie for a long time now . . . and I think that I have finally found it! These are seriously so good. :)

Soft and Chewy Ginger Cookies

Ingredients:
2 1/4 cup all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 Tbsp water
1/4 c molasses
2 Tbsp sugar

Directions:
Preheat oven to 350 degrees. Sift flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together margarine and 1 cup white sugar until light and fluffy. Beat in egg, then stir in the water and molasses. Shape dough into walnut-sized balls, roll in sugar. Place 2" apart on ungreased cookie sheet. Flatten slightly.

Bake 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.

Enjoy!

Camille Sig

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  1. Cynthia says:

    First, these look amazing. And sound even better. I’ve been researching ginger cookies and I think these are the ones I’m going to try first. But I have a question. In all the research I’ve done, I’ve read in several places that a pinch of cayenne really makes the flavor of the ginger pop. My question is…. have you ever tried using cayenne with your ginger cookies?

    Thanks so much for all the wonderful recipes you post. You’re definitely not helping my waist line, but my tummy thanks you (as do my kids).

  2. Erica says:

    I LOVE molasses ginger cookies. Alas, I live at high altitude. The adjustments I usually make for baked goods can’t keep these from being flat and not puffy. They still taste delicious, though.

    • Cyd says:

      You could totally use butter rather than margarine. Butter tends to give you a flatter cookie, so watch it closely. Butter has a delicious taste. Butter or margarine, it will still work out!

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