I love soft and chewy cookies that is why I am crazy about this Big Soft Ginger Cookies. Don’t get me wrong but I prefer this compared to crunchy gingersnaps. Cookies are amazing, they are like the hidden gem of the kitchen. And cookies are I think the easiest to make. It all started last summer, my obsession with baking especially cookies. Putting unrelated ingredients together that results in something deliciously amazing. I am no pro baker but I nailed every cookie I baked! And my favorite among the many cookies I made is this ginger cookie. They are big, soft, and chewy. Pretty, too. With the crystalized sugar dusted over the cookies just before baking provides beautiful shimmer on top of the crackled surface.
INGREDIENTS
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
HOW TO MAKE BIG SOFT GINGER COOKIES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In a bowl, sift the flour along with the ginger, baking soda, cinnamon, ground cloves, and salt.
Step 3: Put the margarine and a cup of sugar in a large bowl. Cream until light and fluffy. Then, beat in the egg and mix in the water and molasses.
Step 4: Slowly stir in the dry ingredients into the molasses mixture.
Step 5: Form the dough into walnut-sized balls and roll them onto the remaining sugar.
Step 6: Transfer the cookies 2 inches apart onto an ungreased cookie sheet. Slightly flatten the cookies.
Step 7: Place inside the preheated oven and bake for about 8 to 10 minutes. Don’t remove the cookies as of yet from the cookie sheet, let them rest and cool a little for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container or serve immediately. Enjoy!
