The Ultimate Guide to Making Big Soft Ginger Cookies
Ginger cookies are a classic holiday treat that are perfect for snacking on while you decorate your Christmas tree or wrap gifts. These big soft ginger cookies are especially delicious, with their chewy texture and warm, spicy flavor.
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, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar, for rolling
Instructions:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat the butter and 1 cup of white sugar until light and fluffy. Add the egg, water, and molasses, and beat until well combined.
Gradually stir in the dry ingredients until a soft dough forms.
Scoop the dough into 1 1/2 inch balls and roll them in the remaining 2 tablespoons of white sugar.
Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes, or until they’re set but still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Tips:
For an extra spicy flavor, add a pinch of black pepper or cayenne pepper to the cookie dough.
Don’t overbake the cookies, as they’ll continue to cook and set as they cool.
If you prefer a crunchier cookie, bake them for a few minutes longer until they’re crisp and golden brown.
Conclusion:
These big soft ginger cookies are sure to become a new favorite in your holiday baking rotation. They’re easy to make and packed with warm, comforting flavors. Whether you’re sharing them with friends and family or enjoying them on your own, they’re the perfect sweet treat to enjoy during the festive season.
FAQ
Q: Can I substitute molasses with something else in this recipe?
A: No, molasses is a crucial ingredient in making big soft ginger cookies. It adds flavor, moisture, and helps create that perfect texture.
Q: Can I freeze the dough?
A: Yes, you can freeze the dough for up to 3 months. Make sure to wrap it tightly in plastic wrap or put it in an airtight container.
Q: Can I use margarine instead of butter?
A: While you can use margarine instead of butter, we recommend using butter for the best taste and texture.
Q: How can I keep the cookies soft and chewy?
A: Store the cookies in an airtight container at room temperature, and add a slice of bread to the container to keep the cookies moist and chewy.
Q: Can I add more spices to the recipe?
A: Yes, you can adjust the spices to your preference. However, keep in mind that too much spice can overpower the ginger flavor.
Q: Can I make smaller cookies with this recipe?
A: Yes, you can make smaller cookies by using a smaller cookie scoop or spoon and adjusting the baking time accordingly.
Q: How long can I store the cookies?
A: The cookies can be stored in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
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