Big Soft Ginger Cookies
As the evenings grow cooler and the leaves start to turn, there’s nothing quite as comforting as the spicy aroma of freshly baked ginger cookies. Perfect for holiday gatherings or a cozy night in, our Big Soft Ginger Cookies offer a delightful blend of warmth and sweetness, making them an irresistible treat for anyone looking to indulge in the flavors of the season.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2.25 cups All-Purpose Flour
- 2 teaspoons Ground Ginger
- 1 teaspoon Baking Soda
- 0.75 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.25 teaspoon Salt
- 0.25 cup Butter Flavored Shortening
- 0.5 cup Butter, softened
- 1 cup White Sugar
- 1 large Egg
- 1 tablespoon Water
- 0.25 cup Molasses
- 2 tablespoons White Sugar (for rolling)
Instructions
- 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 butter and shortening with 1 cup sugar until light and fluffy. Beat in the egg, then the water and molasses.
- 3. 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 a cookie sheet lined with parchment paper, and flatten slightly.
- 4. 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.
- 5. Store in an airtight container.
Notes
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Ensure they are completely cooled before storing to maintain their soft texture.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Sugar: 10g