Big Soft Ginger Cookies The Best Recipes

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Big Soft Ginger Cookies

"These are simply what they say: large, gentle, gingerbread cookies. They stay tender, too. My oldest son's favorite."

Ingredients :

2 1/4 cups all-reason flour
2 teaspoons floor ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
half of teaspoon ground cloves
1/4 teaspoon salt
three/four cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/four cup molasses
2 tablespoons white sugar

Instructions :

Prep : 15M	Cook : 24M	Ready in : 50M

Preheat oven to 350 ranges F (one hundred seventy five degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set apart.
In a huge bowl, cream collectively the margarine and 1 cup sugar till mild and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted elements into the molasses aggregate. Shape dough into walnut sized balls, and roll them within the ultimate 2 tablespoons of sugar. Place the cookies 2 inches aside onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes inside the preheated oven. Allow cookies to chill on baking sheet for five mins earlier than disposing of to a twine rack to chill completely. Store in an airtight box.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it frivolously, and make smooth-up simpler.

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