I’ve never actually made gingerbread cookies before these. I was searching for the kind where I could make cute little gingerbread men to decorate, because I thought that would be a fun activity to do with Leah. But I stumbled across this recipe instead. Big Soft Gingerbread Cookies. These are the best gingerbread cookies! Below are the photos of the cookies I made.
I love choosing recipes where at least a couple hundred people have reviewed it with 5 stars. This one had over 3600 five star reviews! You’ve gotta trust the masses! So I had to give it a try.
I made these gingerbread cookies a few nights ago and they were absolutely delicious! It made about 2.5 dozen cookies and they disappeared within 2 days. And I’m not even a cookie fan!
They were moist and soft and perfectly spiced, and even though I didn’t expect myself to become a gingerbread cookie fan, I’m craving them already and as soon as I get the time I’m going to make them again! They really are the best gingerbread cookies!
Here is the recipe copied from Big Soft Ginger Cookies at allrecipes.com with my minor tweaks noted in italics.
Big Soft Ginger Cookies:
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
3/4 cup butter, softened [original recipe called for margarine but I didn't have any]
1 cup white sugar
1 tablespoon water
1/4 cup molasses
4 tablespoons white sugar [original recipe called for 2 tablespoons, but I found that wasn't enough]
- Preheat oven to 350 degrees F. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt [original recipe said to sift these ingredients together... which I might have considered if I owned a sifter]. Set aside.
- 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 4 tablespoons of sugar [original recipe called for 2 tablespoons, but I needed more]. Place the cookies 2 inches apart onto an ungreased cookie sheet. [original recipe said to slightly flatten the cookies, but I didn't and my cookies turned out beautifully]
- Bake for 10-12 minutes in the preheated oven [original recipe says 8-10 minutes, but I found my cookies were still almost raw at that point so I left them in a few minutes longer... in retrospect, maybe that's because I didn't flatten them though!]. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
One Little Project’s review = a BIG 5 stars!