These Big Soft Ginger Cookies are delicious any time of year!
These things taste like gingerbread. They are soft, chewy, and fragrant, with a delicate crunch from the coarse sugar topping. They are good on their own, or with a hot drink!
These take some planning, as the dough is soft and could use some chill time. Make it a little bit ahead of when you plan to bake. A few hours will do; overnight is great, too. Then bake away!
Modified from Allrecipes Magazine Dec/Jan 2014 issue.
Bready or Not: Big Soft Ginger Cookies
Make the dough a few hours or a day ahead of time, and bake up these big cookies in little time! Each one tastes a lot like gingerbread, only in a personal, portable version. Modified from Allrecipes Magazine Dec/Jan 2014 issue.
Equipment
- baking sheet
- parchment paper
- tablespoon scoop
- plastic wrap or sealed bag
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 (1 1/2 sticks) room temperature
- 1 cup white sugar
- 1 large egg room temperature
- 1 Tablespoon water
- 1/4 cup molasses
- 3/4 cup coarse sugar such as turbinado
Instructions
- In a medium bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a big bowl, cream together butter and sugar until light and fluffy. Beat in the egg followed by the water and molasses. Slowly mix in the dry ingredients, scraping the bottom of the bowl a few times.
- Once everything is mixed, encase the dough in plastic wrap and chill in fridge for a few hours or a day or two.
- When ready to bake, preheat oven at 350-degrees. Line a large baking sheet with parchment. Measure coarse sugar into a bowl.
- Using a tablespoon scoop or tablespoon, shape dough into small balls. Roll dough in coarse sugar. Set spaced-out on prepared baking sheet.
- Bake for 10 to 12 minutes, until cookies are set and starting to crinkle across the top. Let rest on sheet for another 10 minutes, then transfer to a rack to fully cool. Store in a sealed container at room temperature.
OM NOM NOM!
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