Monday, November 17, 2014

Big, Soft Ginger Cookies

It is finally getting cooler outside and i felt like this was just the excuse I was looking for to break out my favorite holiday cookie recipe. Now I wish I could take credit for this recipe but alas it is from better homes and gardens. I only make it slightly better by replacing the shortening with real butter... it makes a huge difference. I can only make these a few times a year for the sake of my waistline they are Delicious!

Big, Soft Ginger Cookies

4 1/2
teaspoons ground ginger
teaspoons baking soda
1 1/2
teaspoons ground cinnamon
teaspoon ground cloves
teaspoon salt
1 1/2
cups Butter
cup molasses
cup coarse sugar or granulated sugar


  1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
  2. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
  3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
  4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.

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