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Pot Luck Wednesday – Big Soft Ginger Cookies

by on December 10, 2013

Hey ya,

Merry Christmas. In keeping with the festive holiday I am sharing a cookie recipe with you that is tried and true. Every year I make dozens of cookies to share during the holidays. Sadly, I always end up making more on Christmas eve for Santa, since the cookies never last long in my house. The soft ginger cookies are always a hit with at least one request for ore the following year.  Here is the recipe.

Ingredients

Original recipe makes 2 dozen
  • 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 margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar

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Directions

  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 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.
  3. 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. (Note: They will be firmer if you bake them the full 10 minutes.)

1465331_628035910582686_127745952_nEnjoy!

Kass

 

 

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