Shhhhh… don’t tell anyone, but I have a secret… These are the first gingerbread cookies I’ve ever made. 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 the kids. But I stumbled across this recipe instead: Big Soft Gingerbread Cookies from AllRecipes.com. I never thought I’d be a gingerbread cookie fan, but these are AMAZING.
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 adapted the recipe slightly and 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 are 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!
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 4 tablespoons white sugar
- Preheat oven to 350 degrees F. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter 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 1" (25mm) sized balls, and roll them in the remaining 4 tablespoons of sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet.
- Bake for 10-12 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.
One Little Project’s review = a BIG 5 stars! Just a word of advice – If you are making these for the first time, be prepared to eat them. A lot of them. You might have to make another batch if you had planned to take them somewhere.