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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (23g) Recipe makes 36 servings |
||
| Calories 98 | ||
| Calories from Fat 36 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 81mg | 3% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 8.3g | ||
| Protein 1.0g | 2% | |
Soft Ginger Cookies
By: Cookin-jo
Sep 11, 2005
These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.
SERVES 36
Ingredients
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sugar
Directions
1
Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.2
Beat butter 30 seconds, until soft.3
Add sugar and beat until fluffy.4
Add egg and molasses and beat well.5
Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.6
The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.7
Roll into 1 inch balls, then roll the balls in sugar.8
Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.9
Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
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- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Chef #1356368
On Aug 18, 2009
My kids loved these cookies! The only suggestion I would have is to put the dough in the frig for about 15 minutes to make it easier to form balls. It's a definite keeper!
From: kinafish
On Jul 5, 2009
Wow these are great! I made them in about 15 minutes, very easy. Added about 1/4 cup of crystallized ginger. SO good. Fun for the kids to roll the dough balls in sugar! Thanks!
From: concretegirl
On Oct 9, 2007
Very nice cookie. Looks great with the cracked top and sugar coating. I used an unprocessed organic sugar I had on hand for more crunch and texture on the outside. Make sure you don't overbake ( 10 minutes was a little too long) or the cookie will get dry. 8 to 9 minutes tops worked great for me. Thank you for the great recipe Cookin-jo!
From: Marlene.
On Aug 19, 2007
Delicious! I made these after seeing your photo on the home page. I love these types of cookies. I added no extra flour , just what the recipe called for. I also didn't roll them with my hands though. I used my cookie scoop , dropped the scoop into a bowl of "Sugar In The Raw" (personal preference, I like the larger grains for the cookies) and rolled it around like that. Baked each pan for 9 minutes. Heaven!!! Thanks so much for posting!
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