Skip to main content

Big Soft Ginger Cookies


Today is the last day of #ChristmasCookies Week and I hope you've enjoyed it as much as I have! For my last recipe I decided I wanted to make ginger cookies, which are a favorite of mine. I typed what I was looking for into the search box and up popped Barbara G's Big Soft Ginger Cookies from Taste of Home.

I made absolutely zero changes to the recipe. I was tempted at the end to roll the dough balls into turbinado sugar but I stuck with the granulated.  The resulting cookies are crispy on the outside and chewy on the inside, perfectly spiced.


Thank you again to Ellen from Family Around the Table, Heather from Hezzi-D's Books and Cooks and to Christie from A Kitchen Hoor's Adventures for hosting #ChristmasCookies Week and to all of the other bloggers for sharing their recipes!

Big Soft Ginger Cookies

Big Soft Ginger Cookies
Author: Jolene's Recipe Journal

Ingredients

  • 3/4 cup butter, softened
  • 1 cup 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. Beat in egg and molasses.
  2. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
  3. Scoop or roll dough into 1 1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
  4. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Source: https://www.tasteofhome.com/recipes/big-soft-ginger-cookies/
Ginger, molasses,
Cookies, Dessert
American


Friday Christmas Cookie Recipes





Comments

  1. These will be a great addition to the holiday cookie platter. Then people can choose between ginger snaps and these soft, fluffy cookies.

    ReplyDelete
  2. These look so soft and delicious. I love the sugary outside. Great choice.

    ReplyDelete
  3. These are a huge favorite of mine. I would eat them all year long!

    ReplyDelete
  4. Big Soft Ginger Cookies for THE WIN!!! These sounds heavenly Jolene!

    ReplyDelete
  5. Ginger cookies sound awesome! These are a huge hit in our home. Soft and chewy cookies with the season's flavor are amazing for cookie trays!

    ReplyDelete
  6. I love all the ginger cookies! These look scrumptious. Adding them to the must make list.

    ReplyDelete
  7. Bring on all the ginger cookies! I stuffed mine with ice cream and made a sandwich!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick