Big Soft Ginger Cookies Recipes

BIG SOFT GINGER COOKIES

Steps:

• 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 SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

BIG SOFT GINGER COOKIES - FROM THE ALLRECIPES WEBSITE

Steps:

• 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 SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in egg and molasses.
• Combine the flour, ginger, baking soda, cinnamon, cloves, and salt.
• Gradually add to the creamed mixture and mix well.
• Roll into 1 1/2 inch balls and then roll in sugar.
• Place 2 inches apart on ungreased baking sheets.
• Bake at 350 for 10 to 12 minutes or until puffy and lightly browned.
• Remove to wire racks to cool.

BIG GINGER COOKIES

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
• In the bowl of an electric mixer, combine butter with light-brown and granulated sugars until light and fluffy. Beat in molasses and egg; mix well. Add the reserved dry ingredients, and beat until just combined. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
• Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Pour sanding sugar into a large bowl, and roll balls in sanding sugar, coating well. Place cookies on prepared baking sheets, spaced 4 inches apart; flatten each into a 3-inch-diameter disk.
• Transfer to oven, and bake until brown, 12 to 15 minutes. Remove from oven, and transfer to a wire rack to cool. Store in an airtight container up to 2 days.

SOFT GINGER COOKIES

Steps:

• Preheat oven to 350.
• Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
• Set aside.
• In large miximg bowl with an electric mixer beat butter for 30 seconds.
• Add 1 cup sugar.
• Beat until fluffy.
• Add egg and molasses; beat well.
• Add half the flour mixture; beat until combined.
• Stir in remaining flour with a wooden spoon.
• Shape into 1-inch balls.
• Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
• Bake in preheated oven 10 minutes or until light brown and puffed.
• Let cool on cookie sheets 2 minutes.
• Transfer to wire racks to cool.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350º.
• Sift together 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. Add egg, beating well after addition. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough into walnut sized bals and roll in remaining 2 tbsps. of sugar. Place 2 inches apart on ungreased cookie sheet and slightly flatten.
• Bake 8 to 10 minutes.
• Allow cookies to cool 5 minutes on sheet before removing to rack to cool completely.

BIG SOFT GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.
• Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.
• Cream margarine and remaining 1 cup sugar in a large bowl until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.
• Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.
• Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.
• Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.