BIG SOFT GINGER COOKIES

It’s begging to look a lot like Christmas!!! These ginger cookies have hit my oven at the right time! It’s November and Christmas is just around the corner. The smell in the kitchen after these were made, have set up the Christmassy mood around here! Too soon? Maybe, but the feeling is here to stay.

BIG SOFT GINGER COOKIES

Not just the smell of these cookies is divine but the flavor and texture are perfect! First, bite into it and you will feel the urge to finish it in a second.

They look gorgeous too; it’s a feast for the eyes and belly that will bring the warmth of the festive season straight back to your heart.

The recipe is simple, straight forward and super easy. The first time I made these and they turned out way better than I could expect. So I am sure you will love this recipe, check it below and have a go, it is super simple!

HOW DO YOU MAKE SOFT GINGERBREAD COOKIES FROM SCRATCH?

To make these delicious Big Soft Ginger Cookies you need:

  1. First, in a large bowl, cream butter and sugar until light and fluffy.
  2. Beat in egg and molasses.
  3. Then, combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.
  4. Now, roll into 1-1/2-in. balls and roll in sugar.
  5. Place them 2 inches apart on ungreased baking sheets.
  6. Bake at 350° until puffy and lightly browned, 10-12 minutes.
  7. Last, move to wire racks to cool. Done! You can now enjoy it with a lovely cup of tea.

BIG SOFT GINGER COOKIES

You can always make-ahead a big soft ginger biscuit, simply make the dough as instructed and freeze it in plastic wrap; also you can make the balls and freeze them separately so you can bake only the amount necessary.
place the balls in a baking tray and bake as instructed.

WHY ARE MY GINGER COOKIES FLAT?

If you are measuring your ingredients well, there is no way these cookies will turn out flat.

Might be a few reasons for the Ginger cookies to be flat; it can be too much butter, the quality of it, or the temperature. If the butter is melting instead of just being at room temperature (which can vary), the chances are that your cookies will spread in the oven before the outer skin gets cooked, and they will get flat. Make sure you put the dough back in the fridge for 10 minutes before making the balls.

Some more runny butter can also affect the shape of it, in that case, there is not much to do but use another type instead.
Make sure the ratio, butter, sugar, and flour are according to the recipe. Too much butter will make the cookies flatten down and spread.

BIG SOFT GINGER COOKIES

LET’S TALK ABOUT LEFTOVERS; 

If you have any leftovers, you can make them into crumbs and use them as ice cream topping or as a cheesecake base. The options are endless.

You can make cookie butter, chocolate bark, and use cookie dough instead of nuts or chocolate chips. Whatever you make, the result will be absolutely delicious for sure!

BIG SOFT GINGER COOKIES

BIG SOFT GINGER COOKIES

Yield: : 2-1/2 dozen
Prep Time: 20 minutes
Cook Time ./batch: 10 minutes
Total Time: 30 minutes

The recipe is simple, straight forward and super easy.

Ingredients

  • 3/4 cup butter, softened
  • 1 cup of sugar
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 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
  • Additional sugar

Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Beat in egg and molasses.
  3. Combine the flour, ginger, baking soda, cinnamon, cloves, and salt; gradually add to the creamed mixture and mix well.
  4. Roll into 1-1/2-inches balls, and then roll in sugar.
  5. Place 2 inches apart on ungreased baking paper.
  6. Bake at 350° until puffy and lightly browned, 10-12 minutes.
  7. Remove to wire racks to cool.

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