Big Soft Ginger Cookies
Total TimePrep/Total Time: 25 min.
- 3/4 cup butter, softened
- 1 cup sugar
- 1 large Nellie’s Free Range Egg
- 1/4 cup molasses
- 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
- Additional sugar
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts1 cookie: 111 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
Jun 14, 2018
In nature, light creates the color. In the picture, color creates the light.Your Recipes are just awesomeKeep it up the good workonlinenutritiondiet.com
Apr 30, 2018
5 stars. I have made over a dozen 5 star recipes, but this one was PERFECT. I used what I had in the kitchen, vegan butter and flax eggs. It was still delicious! I also ran out of sugar and rolled the cookie balls into powered sugar. Can someone say cracked out! Our pleasure sensors went nuts after a bite.
Apr 15, 2018
I seriously think these cookies are just about the best I've ever tasted! I made them for my pregnant daughter-in-law (because of the ginger) but loved them so much I intend to make another batch today! By the way, I followed the recipe exactly; didn't change or add anything. Perfect!!
Apr 15, 2018
These are perfect! Followed the recipe, I wouldn’t change a thing
Apr 5, 2018
Excellent! Followed instructions exactly and made 32, finished size 2 1/2 ", not all that big but perfect size. I have one of those old Cushionaire cookie sheets (think that is what they are called) that always makes perfect cookies every time - never burnt.
Jan 29, 2018
Very good. Made 30 cookies but they are NOT large. I would call them average to small.
Jan 4, 2018
This is perfect!!! The only thing I changed it double the ginger and used all spice insted of cloves. Ourfriends kept saying This is a perfect taste to make a gingerbread house with. AOH and we rolled them in colored sugar insted of white sugar and he kids went crazy for them!!!
Dec 22, 2017
FANTASTIC! Quick & easy to make. Delicious cookies! Followed recipe exactly, except that I used Big Brown Demerara Sugar Crystals for the "additional sugar" to roll them in. It has a nice, "strong" flavor! And, it looks pretty. Dough was just right. Cookies are Soft. Chewy. Delicious.
Dec 22, 2017
Followed the recipe. Resulting dough was too slimy and runny. Added 1/2 cup more flour to thicken the dough. Helped to shape them and get them on the baking sheet. Cooked for 10 minutes on 350 as directed. When I took them out of the oven 70% of them had burned on the bottom. They also look nothing like the picture. At least the part of the cookies that were not burned taste good, I guess.
Dec 20, 2017
These ar the best gingerbread cookie. I didn’t have any cloves, so I used nutmeg. And I also added a little more molasses, and let them cool in the refrigerator. They did not spread, they came out perfect. This is my go to gingerbread cookie recipe from now on.
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