Big Soft Ginger Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
I had no molasses so I used honey and dark brown sugar instead. The flavor of these cookies was good, although I think next time I'll add a little more ginger and a little less sugar. Also, like many other people here, the cookies spread out a lot and became flat once I took them out of the oven. This made them weirdly floppy? I chilled the cookie dough for 30 minutes before forming the cookies and then put them in the fridge again before baking them. Maybe next time I will add more flour or use less butter.
This recipe looks pretty clear to me. I usually chill my cookie dough for10-15 minutes while I preheat the oven. This will keep your cookies from spreading too much. Also, 3/4 tsp isn’t an unusual amount. Most bakers have 1/2
First attempt at these today a success and I’m no baker! Followed recipe to a T but did sift the flour and dry ingredients together as my ginger and cloves were kinda old. Note: when it says softened butter, I DID NOT microwave the butter. It was just room temp so took awhile before it appeared light and fluffy. In fact I was skeptical about it! Took awhile to achieve light texture and was definitely not fluffy. Proceeded on with the room temperature egg, etc. I did use the hand mixer for adding in the first 1-1/2 cups of the flour mixture but then switched to stirring. Then I made all the balls up. Then I got out a little bowl and put 1/4 cup sugar in as a guesstimate. I rolled the balls in that. It was more than enough. I baked mine 10.5 minutes in a gas oven. Took them out as the cookies cracked and puffed up. They are just perfect. Outside is firm but inside is soft. Best ginger cookie recipe ever!! Hope they will stay soft.
Gave 4 stars because as other reviewers said, the batter was thin so that it was hard to roll the dough. I added 1/4 C more flour and chilled the dough balls for 7 minutes before baking. Still they were very flat after baking. The flavor was excellent however. Loved the spicy taste of the ginger spice blend. When cool, they were slightly crunchy on the outside, and chewy on the inside. Will make again, and try adding more flour to see if I can get them to be a slightly thicker cookie.
@Ashen My dude you just need to take a 1/4 measuring cup/tsp and use it 3 times. These cookies were delicious and didn't give me any problems despite my use of GF all-purpose flour.
These cookies remind me of the ones my grandma used to make. Love how easy they were too man, and they are perfect for dipping in coffee on a cold day!
These are amazing! I’ve made these 3 times and they spread a bit HOWEVER I accidentally added 2
Ashen, I think you're new on TOH. Some suggestions for you, kiddo! 1) After you've cooked, baked, etc. for some years, you'll realize that 3/4 measurements are common in recipes, so you're going to have to accept that. Find a 3/4 tsp. measuring spoon., or use 1/2
Worst recipe ever. Did everything right I even triple checked the recipe and measurements. It came out as a huge gooey glob. Looks disgusting. Also stop using 3/4 measurements. Make a real recipe with real fkg measurements. Despicable.