Big Soft Bakery Ginger Cookies -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

12/28/25 11:05am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, [3] ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 02/ 5/02 11:00:55am
Author: CB
Subject: Big Soft Bakery Ginger Cookies

Recipe from email digest:

Big Soft Ginger Cookies

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 butter, softened
1 cup white sugar
1 egg
1 Tablespoon water
1/4 cup molasses
2 Tablespoons white sugar

Preheat oven to 350 degrees. Sift together the flour, ginger, baking
soda, cinnamon, cloves and salt. Set aside.
In large bowl, cream together the butter and l cup sugar until light
and fluffy. Beat in egg, then stir in molasses and water. Gradually
add the sifted ingredients into the molasses mixture. Shape dough
into walnut sized balls and roll in remaining 2 Tablespoons of sugar.
Place cookies 2 inches apart on baking sheet.
Bake for 12 minutes in preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before removing to cooling rack to cool
completely. Store in airtight container.

Notes: recipe said to bake for 8 to 10 minutes but when I did that
they folded over on themselves(too soft). I baked for 12 minutes and
the result was a slightly crunchy outside and soft, chewy inside
(perfect). No one I've served these to has been able to stop eating
them. Recipe doubles beautifully.

[ Next Thread | Previous Thread | Next Message | Previous Message ]