With the holidays quickly approaching, you will definitely be seeing a lot of cookie recipes on my blog in the coming weeks. The first delicious cookie recipe I am posting is for Soft Ginger Cookies. I came across this recipe on allrecipes and was amazed with the number of reviews and although I dislike molasses, I had to give these a try! I did modify the recipe slightly based on the ingredients that I had in my pantry…I did not have ground cloves and did not feel like spending the cash on jar for 1/2 teaspoon. I actually substitute spices and other ingredients a lot, rarely does it detract from the flavor of the finished recipe and in my opinion it sometimes turns out much better! These cookies baked up very nicely and although they are not traffic stopping simply by looks alone; the flavor and texture are quite amazing and definitely worth a 5 star rating. I hope this easy and delectable cookie makes it on your holiday cookie platter…I guarantee they will be gobbled up in no time! If you have any great cookie recipes you think I may love, please leave a comment or send me an email! Have a great day and thanks for stopping by!
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Soft Ginger Cookies
adapted from: allrecipes
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
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
Method
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. 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.
3. 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.
{ 16 comments… read them below or add one }
I made soft gingersnaps too! I love the SOFT! yours look wonderful! Happy Holidays!
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mmmm, those look so good!
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They look wonderful! I love baking with spices and these would make such great gifts!
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Those spices shout out the arrival of the holidays, don't they? This cookie sounds great!
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Yum I have never made gingersnaps but these looks so yummy and soft!
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I'm really wishing I had molasses in the pantry right now. 'Tis the season for cookies and I can't wait to see what you have in store for us!
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I don't like hard or crunchy cookies even when they're supposed to be so these are right up my alley.
I'm curious. If you've subbed out ingredients do you go back and make the original recipe for a comparison?
~ingrid
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These are very close to Juanita's Ginger Cookies from the Aunt Bee's Mayberry Cookbook. I make them every year, they never fail to work. Instead of margarine, try butter or even Crisco. I sometimes roll them in demarara sugar for a little more crunch. They're awesome. The recipe is online here: http://www.flickr.com/photos/28601488@N05/4101718876/
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oh yum! i love that they're soft!
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Ingrid-
In re: to subbing out ingredients, sometimes I do go back and make the original, sometimes I have already have made the original and sometimes I choose to leave well enough alone!
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These look super delicious! I love that they are soft. Most ginger cookies tend to be crunchy. The pictures are beautiful too:)
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Those ginger cookies are absolutely beautiful! What a gorgeous presentation!
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Yummy!! I want some!
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Yay! I was looking for a stunning ginger cookie recipe for my Christmas cookie platters–I think this will do it! THANKS
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I love how they are soft! Have to try this!
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i cant wait to try out this recipe. these look delicious!
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