Monday, April 22, 2013

Big Soft Ginger Cookies

I worked a half day from home which allowed my a lovely afternoon for baking, catching up on emails, making a photo book of my trip to Nicaragua (post coming soon!) and generally just enjoying being home. 

This recipe was one of my favorites growing up. Soft, a little chewy, and filled with spice. It's very challenging not to eat them all in one sitting! 

The batch only makes a little over 2 dozen cookies (using a small scoop), so I usually double the recipe. 

Big Soft Ginger Cookies
Adapted from my Mamma!
Makes approximately 2 dozen cookies 

3/4 cup butter flavored Crisco or butter (I use butter, unsalted. If you use salted butter, decrease salt slightly)
1 cup sugar
1 egg
1/4 cup molasses

2 1/4 cup flour (I split this half/half with whole wheat flour)
2 teaspoons ground ginger
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon salt

1/4 cup sugar for rolling the cookies. 

Preheat oven to 350 degrees. Cover sheet pans with parchment paper. 

Combine butter and sugar in a mixer until light and fluffy. Add egg and mix to combine. Add molasses and mix to combine. 

Mix dry ingredients together in a separate bowl and whisk to combine. 

Add dry ingredients into wet ingredients a little at a time until combined. 

Using a small scoop (or two spoons, whichever is your preference!), scoop out small balls of dough. I usually go for about a ping pong ball size or a little smaller. Make them as big or as small as you'd like.  Roll dough in sugar and place on cookie sheet. Lightly press cookies down with your fingers or palm. 

Bake for approximately 12 minutes. Rest briefly on cookie sheet (2 minutes) and then transfer to wire cooling racks. Cookies will be a little soft when they come out but will firm up slightly as it cools. 


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