Big Soft Ginger Cookies

I can easily say that these are my favorite cookies of all time.  My grandmother always used to make a tin of these and keep them around for me during the holidays.  I can’t even tell you how many I would eat in a sitting – enough to get my daily dose of iron, I am sure.

I recently made a batch of them and they disappeared quite quickly – I had no idea they were one of Eric’s favorites too.  They make the most perfect ice cream sandwich cookie – I paired it with peppermint ice cream in this photo.

Molasses is what makes these cookies so delicious – it creates the chewy texture and the lovely flavor.

The other key to these cookies is not over baking them.  To keep the soft chewy texture I baked each batch for exactly 10 minutes.  Then, each batch cooled on the pans for 2 minutes and then transferred to a cutting board.  I used a cutting board to prevent breaking and bending of these bad boys – I need them whole to hold ice cream!

Pumpkin ice cream also creates a tasty festive pairing for these cookies.  These could be great pie alternatives (or additions, if you are like me!) for your Thanksgiving dessert.



Big Soft Ginger Cookies – from Better Homes and Gardens New Baking Book, 1998.

1. In a medium bowl combine: 2-1/4 cups flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.

2. In a large mixing bowl or mixing stand, beat: 3/4 cup butter for 30 seconds.  Beat in 1 cup sugar. Add 1 egg and 1/4 cup molasses, beat well.  Stir flour into egg mixture.

3. Shape dough into 1-1/2 inch balls, using about 1 heaping tablespoon for each.  Roll balls in 2 tablespoons sugar to coat.  Place dough balls about 2-1/2 inches apart on an ungreased cookie sheet.

4. Bake in a 350 degree oven for 10 minutes, or until light brown and still puffed.  Do NOT over bake.  Cool cookies on cookie sheet for 2 minutes.  Transfer to wire rack to cool.

Makes 24 cookies.

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