If you love ginger but think ginger snaps are too hard, and you want to sink your teeth into a nice, soft, chewy cookie; this is for you! These have all the spicy ginger tanginess you love!
Soft, Chewy Ginger Cookies - If You Don't Want Hard Cookies
Prep time
Cook time
Total time
Set aside the gingersnaps for these cookies!
Author: Linda Davis
Recipe type: Dessert, cookie
Cuisine: Californian
Serves:: 48 cookies
Ingredients:
- 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 Unsalted Butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1⁄4 cup molasses
- 2 tablespoons white sugar
Directions:
- Preheat oven to 350 degrees.
- 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.
