Wednesday, December 10, 2008

Big Soft Ginger Cookies

More from the Cookie Exchange

As promised, here is the second recipe from the Cookie Exchange I hosted this past weekend. These cookies were made by my friend Marjorie and I can vouch they were more impressive than they look. By appearances alone, they make seem a little boring, but the flavor is exceptional. They have all the sweetness and spice of a traditional gingerbread cookie without the dryness. They really do speak to their name "Big Soft Ginger Cookie. My friend who made these and I were talking earlier this week and think the cookies would also be good with a glaze drizzle. If you go that route it is really only for looks, because the taste is great as is.

Big Soft Ginger Cookies
cookies by Marjorie Gidner, recipe from

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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