Wednesday, September 11, 2013

Big Soft Ginger Cookies..pinned it and tried it

Here's another delicious recipe I pinned and tried. They were one of the best cookies I have ever made!

They were big, soft, and a bit chewy in the center. Absolutely perfect, except for one thing.

No crinkles!

The picture had some lovely sugar sprinkles with nice crackles on top of the cookies. For some reason, the sugar melted into the cookie and there was not one cookie that had a crinkle.

But they were SO good I guess it didn't really matter!

Big Soft Ginger Cookies

2 1/4 c. flour
2 tsp. ginger
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3/4 c. butter
1 c. sugar
1 egg
1 Tbsp. water
1/4 c. molasses

Sift the dry ingredients together and set aside.
Cream the butter and sugar, add the egg, water and molasses, and mix well.
Stir the dry ingredients into the wet. Refrigerate 2 hours. Roll into balls and dip in sugar. Place on ungreased cookie sheet, flatten slightly. Bake at 350 for 8-10 minutes. Cool on rack before removing from cookie sheet.


Leslie said...

They sound delicious and good so soft and chewy!! I live those fall flavors, too.

Cranberry Morning said...

Yum, yum! I love cookies with molasses in them. These look perfect. Probably a good thing they're not sitting in front of me right now. lol

Diane said...

I have butter softening for these right now. Just got my recipe from Lorna Cunningham yesterday while I
visited her. Guess we are all hungry for molasses at this time of year.