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home > recipes > cookies > big and soft ginger cookies
from US Yield: 24 cookies. 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 Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Big and Soft Ginger Cookies


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(posted October 17, 2012)

from US

Yield: 24 cookies.

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

Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, ginger,
baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl,
cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.



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