Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
New You
Healthy Cooking
More Recipes Like This
Big Soft Ginger Cookies
Ginger and Spice Cookies
Soft Molasses Cookies V
Soft Ginger Cut-Outs
Spice Cookies with Crystallized Ginger
MORE
Top Related Articles
Perfect Cookies
Freezing Cookies and Cookie Dough
Cookies for Calorie Counters
Decorating Cookies
Halloween Cookies
Refrigerator Cookies (Video)
Gingerbread Cookies (Video)
Printable Cookbooks: Holiday Cookies
Cranberry Oatmeal Cookies (Video)
St. Patrick's Day Cookies
Related Collections
Fundraising: Bake Sale
Portable Treats
Back to School
Fundraising Favorites
Hall of Fame - 2002
Favorite Products
Allrecipes Cookbooks
Shop
TasteBook
Culinary Schools
Create-A-Cookbook
Magazines
Cooking In Style Club
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Big Soft Ginger Cookies
SUBMITTED BY:
AMY1028
PHOTO BY:
WILLANDJENN2004
"These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite."
RECIPE RATING:
Read Reviews
(1,505)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
50 Min
Original recipe yield 2 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Dec. 23, 2003 by ANIA520
X
Full Review
ANIA520
Dec. 23, 2003
One of the best cookies EVER. Made them for Xmas to bring to school. They sat untouched compared to all the extravagant other cookies, but I forced people to try them. The result: my friend held two cookies in each hand literally SHOVING them in his mouth because they all got eaten in five minutes; there was a mad rush to get them and needless to say I brought none back home. Only problem with the recipe I can see is that the dough is very sticky and hard to form in balls. My suggestion is to drop the dough directly into the sugar and then form the balls as the sugar coats the dough and allows you to roll it. Also, I used a tablespoon of orange juice instead of water to bring out the ginger flavor and it worked extremely well.
Was this review helpful?
[
YES
]
480 users found this review helpful
One of the best cookies EVER. Made them for Xmas to bring to school. They sat untouched...
MORE
MORE
Reviewed on Aug. 31, 2003 by
Dhana
X
Full Review
Dhana
Aug. 31, 2003
These cookies are delicious!! They are also easy to make but you need to let the mix sit for a good 40-50 minutes before rolling into cookie form, otherwise you'll just be playing with a big gooey mess. I wish I knew that before I got my hands in it.
Was this review helpful?
[
YES
]
301 users found this review helpful
These cookies are delicious!! They are also easy to make but you need to let the mix sit for...
MORE
MORE
Reviewed on Feb. 19, 2007 by OSHUNS
X
Full Review
OSHUNS
Feb. 19, 2007
these cookies are very tasty, granted, yes. however, i was terribly annoyed to find that i had big gingerbread balls because of the directive: lightly flatten cookie. you need to really flatten the cookie out to get a result like that in the photo. i would make them again, and will really squash em down.
Was this review helpful?
[
YES
]
233 users found this review helpful
these cookies are very tasty, granted, yes. however, i was terribly annoyed to find that i...
MORE
MORE
Reviewed on Nov. 20, 2006 by
P-Chan
X
Full Review
P-Chan
Nov. 20, 2006
If I could have rated these 10 stars, I would have. These cookies were autumn/winter perfection! Moist and chewy all the way through. I made mine smaller, rolling the dough into about 3/4 inch balls. They came out the size of a ginger snap. I made the first batch to give as a gift, but they disappeared before I could give them away. Now I have to make another batch tonight. Thank you for a recipe I'll use for years to come. *edit* On the second batch I took the advice of another reviewer and used orange juice instead of water. I didn't think it would make that much of a difference, but the subtle change MADE these cookies. My boyfriend considers himself a cookie connoisseur (and a picky one to boot) and he says these are the best cookies he's ever eaten - bar none.
Was this review helpful?
[
YES
]
187 users found this review helpful
If I could have rated these 10 stars, I would have. These cookies were autumn/winter...
MORE
MORE
Reviewed on Dec. 8, 2006 by
RAEVYNNE
X
Full Review
RAEVYNNE
Dec. 8, 2006
Wow! These are the best cookies ever! They came out looking great - tasted even better! Like others, I also put the dough into the freezer for about 30 minutes. It makes a HUGE difference. I baked mine for 10 minutes - they still stayed moist. I am planning to give these cookies as gifts for Christmas. Thanks for the great recipe! **Unfortunately, these cookies didn't last long enough to give away as gifts. So I made another batch - this time I used fresh grated ginger, and instead of water for the liquid, I used Brandy-Orange Liqueur. What a difference! A nice taste for the holidays. Next time, I'll try Grand Marnier, Cointreau, Spiced Rum, etc....the possibilities are endless! Thanks again for the great recipe!
Was this review helpful?
[
YES
]
94 users found this review helpful
Wow! These are the best cookies ever! They came out looking great - tasted even better! ...
MORE
MORE
Reviewed on Dec. 1, 2006 by mmmdessert
X
Full Review
mmmdessert
Dec. 1, 2006
Oh, my gosh... These are so good! The spices balance out nicely. We usually go for chocolate chip cookies, but even my picky 7-year-old son loves these. I doubled the recipe and used 1 cup of butter and 1/2 cup of margarine to get the buttery taste. Instead of water, I followed other reviewers' advice and used fresh orange juice. However, I'm not sure the juice made any difference. Before measuring the molasses, I sprayed the measuring cup with cooking spray so the molasses would slide out easily. I rolled the dough into 1-inch balls to yield more cookies. I will definitely use this recipe again very soon.
Was this review helpful?
[
YES
]
76 users found this review helpful
Oh, my gosh... These are so good! The spices balance out nicely. We usually go for...
MORE
MORE
Reviewed on Aug. 31, 2003 by SKITTEN
X
Full Review
SKITTEN
Aug. 31, 2003
I made these cookies for a cookie exchange. They were a big hit and people wouldn't stop eating them. My husband probably ate three dozen by himself. When rolling them into balls, spray cooking spray on your hands to keep them from sticking.
Was this review helpful?
[
YES
]
72 users found this review helpful
I made these cookies for a cookie exchange. They were a big hit and people wouldn't stop...
MORE
MORE
Reviewed on Dec. 5, 2006 by
donnalynns
X
Full Review
donnalynns
Dec. 5, 2006
I just finished making these for Thanksgiving. I followed the directions exactly and they came out perfect. I did put the batter in the fridge for one hour, doing that made them easier to work with. O.k., the only complaint I have (and it is totally a taste preference)was that rolling them in sugar was a little overkill for me. They tasted very sweet (but really good). The sugar leaves an after taste. Hopefully by tomorrow the flavors will have mellowed out a little. I will make these again and will nix the rolling in the sugar. Update: On Thankgiving and the next day after these tasted better than when I first made them. I did have some comments on them being slightly sweet. I might just sprinkle some sugar on top rather than rolling the balls in sugar because these cookies are sooo good! Oh, and try putting some cool whip between two cookies, this makes a yummy cookie sandwich!
Was this review helpful?
[
YES
]
67 users found this review helpful
I just finished making these for Thanksgiving. I followed the directions exactly and they...
MORE
MORE
Reviewed on Dec. 13, 2005 by Gwen
X
Full Review
Gwen
Dec. 13, 2005
This recipe delivers...soft, fantastic ginger cookies. This is my first attempt ever at making ginger cookies and I am so happy with this recipe that it is already in my collection of favorites. I wanted to add...I froze a few and then put a scoop of vanilla ice cream between two for the most incredible ice cream cookie sandwich. They remind me of the ones found during the holidays in the shape of gingerbread men...I think Perry's makes them. I modified it a bit by using 2 1/2 c. flour to help with the stickiness of the dough-placing it in the refrigerator for an hour or the freezer for 15 min. also helps. I also increased the spices slightly, used 1 1/2 tsp of baking soda, added 1 TBSP vanilla and used brown sugar instead of white. I also used 6 TBSP butter and 6 TBSP of light butter because I didn't realize I was out of regular butter until I started the recipe. These are so good that you won't even need that air tight container LOL...Thank you Amy for this great recipe!
Was this review helpful?
[
YES
]
64 users found this review helpful
This recipe delivers...soft, fantastic ginger cookies. This is my first attempt ever at...
MORE
MORE