Soft Ginger Cookies

Ginger Up

My last attempt at ginger cookies left me dissatisfied, and I wanted them softer and more chewy.

Big Soft Ginger Cookies
From Allrecipes

* 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

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. 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.
3. 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.

Makes 24 cookies. I ended up with 29, probably because of the rolling.

Review: As usual, I left out 1/4 cup of sugar, and I was lucky enough to have a fresh clove that I grated into the dry mixture. After I finished mixing, I let the dough set for almost an hour because I wasn’t in a hurry and it may help with the dough setting. Reviews note the orange juice in place of the water brings out the flavours; no doubt, but I hardly ever have OJ on hand. I baked 8-9 minutes. The cookies were soft and chewy just as I like them. The bottoms were nice and golden.

5 comments

  1. kookiejar says:

    I love ginger and molasses, so any cookie that combines those is worth a try in my book. My recipe for gingersnaps is interesting because they start off kind of crisp but get softer the more they sit out, so they satisfy everyone’s likes.

  2. Athena says:

    kookiejar – I would love it if you shared it with me because I still have a lot of molasses left after two batches of ginger cookies.

  3. dew says:

    These look perfect. Ginger snaps are my husband’s favorites, but I think he’d really like soft cookies, too. I bookmarked this to make when I get some molasses. If I had some on hand, I’d probably go make them right now!

    I’d also love to see kookiejar’s recipe.

  4. kookiejar says:

    Here you go.

    Gingersnaps

    1 cup butter
    1 cup sugar
    1 egg
    1/2 cup molasses
    3 cups sifted flour
    3 teaspoons baking soda
    3 teaspoons ginger
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg

    Sift together powdered ingredients. Cream butter and sugar, blend in molasses. Add egg and beat together. Add dry ingredients in thirds. Drop by teaspoons 3 inches apart (they spread). Sprinkle with granulated sugar and flatten slightly with fingers. Bake at 350 for 10 to 12 minutes.

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