Christmas, Cookies, Dessert, Recipes

Soft and Chewy Ginger Cookies

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. Then add flour, ginger, baking soda, cinnamon, cloves and salt. Blend together well.  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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Comments

  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.

  3. Jessy says

    How come you use margarine and not real butter? Would it taste different with butter? I’m just not a margarine lover.

    • 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!

  4. Ashley says

    I’m excited to try this recipe! Although it never says when to add the dry ingredients. I’m assuming after the molasses?

    • Cyd says

      Hi Ashley, Thanks for the heads up on that recipe. Yes, add in the dry ingredients after the molasses. This is one of our earliest recipes and we have been trying to go back and update them all. Have a great weekend!

  5. Mary says

    Same exact recipe on allrecipes.com ,I use it all the time and it’s amazing.
    Was something changed on this recipe?

    • Cyd says

      Hi Mary! We got this recipe from a neighbor at a church function! We love these big soft chewy cookies! Thanks so much for stopping by our blog! Have a great week!
      Cyd (mom of the Six Sisters)

  6. Karla says

    These cookies are sooo delicious! I am only half through baking the batch and cannot stop eating them! Thanks for the recipe!

  7. Sarah says

    Made these a few weeks ago. My husband told me last night “if I don’t get some more of those ginger cookies, there’s gonna be some trouble”. LOL.
    Just a note, the first time I made them, I used two baking trays. The first was lined with parchment, and the second had a silicon baking sheet. The parchment cookies were flatter and tougher. The silicon cookies were fluffier and softer. Both tasted wonderful, but the textures were just slightly different. I’ll be using the silicon baking sheet from now on. I just bought another so now I HAVE to make these again!

  8. Julie says

    Would maple syrup work OK instead of molasses? i know it’s blasphemy to not use the molasses in ginger cookies but I’m wondering if anyone’s done this. Thank you!

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