Big Soft Ginger Cookies

27 Nov
A few years ago, we Jue sisters started a little cookie blog. Sadly, we were not dedicated and allowed it to perish. The recipes, though, live on! Here’s one of my favorite old posts.

I’m a great lover of gingerbread and gingersnaps… soft and chewy, snippety-snappity, sweet and spicy with a bit of bite. I love both equally. So when I saw this recipe for Big Soft Ginger Cookies, I thought “Yeah, baby!”. Best of both worlds, right? I figured I’d give them a try… boy was it worth it.

Big Soft Ginger Cookies

Ingredients:

3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar

Directions:
In a mixing bowl, cream butter and sugar.

Beat in egg and molasses.
Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. If you’re me, double to triple the spices ’cause you know you want these zesty.
Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

Verdict:

These babies baked up absolutely beautifully, with perfect lightly puffed domes and pretty crackles along the tops. Delicate, sugary outside with a nice chewy center, they’re keepers for sure based on texture alone. My only complaint is that these cookies are on the mellow side spice-wise. Even with my heavy-handed spicing, they’re lacking that bite that I so love in a gingersnap. Next time I’ll be tweaking the spices to get a more robust flavor.

Update:
These were a hit at work, and are great the next day unlike some cookies that are only good right out of the oven. The spices develop a bit more… mmm. Wonderful with a cup of joe any time of day.
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