Big Soft Ginger Cookies
Big, soft, and impossibly tender, these cookies are packed with ginger warmth and comforting spices, perfect for winter.
Servings: 24 cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry 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
Wet Ingredients
- 0.25 cup Butter Flavored Shortening measured, room temperature if possible
- 0.5 cup Butter softened, room temperature
- 1 cup White Sugar for creaming
- 1 large Egg room temperature
- 1 tablespoon Water room temperature
- 0.25 cup Molasses blackstrap or regular, your preference
- 2 tablespoons White Sugar for rolling the dough balls
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or use a nonstick sheet.
- In a medium bowl, sift together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
- In a large mixing bowl, cream together the butter flavored shortening, softened butter, and 1 cup white sugar until light and fluffy.
- Beat in the egg, then add the tablespoon of water and the molasses. Mix until smooth.
- Gradually stir the sifted dry ingredients into the wet mixture until just combined. Chill if too soft.
- Shape the dough into walnut-sized balls and roll in the remaining sugar.
- Place the dough balls on the baking sheet and flatten slightly.
- Bake for 8 to 10 minutes until edges are set and centers look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Store cooled cookies in an airtight container.
Notes
For best results, avoid overbaking and store cookies with a slice of bread to maintain moisture.