BIG SOFT GINGER COOKIES
When it comes to creating the perfect BIG SOFT GINGER COOKIES, having a detailed recipe and some expert guidance can make all the difference. In this article, we’ll take you through the entire process, from the essential ingredients to the step-by-step directions. So, let’s get started on your journey to baking these delectable treats!
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Ingredients:
For these mouthwatering BIG SOFT GINGER COOKIES, you’ll need the following ingredients:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Ground ginger | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Ground cinnamon | ¾ teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ¼ teaspoon |
| Margarine, softened | ¾ cup |
| White sugar | 1 cup |
| Egg | 1 |
| Water | 1 tablespoon |
| Molasses | ¼ cup |
| White sugar (for rolling) | 2 tablespoons |
Now that you have all the ingredients ready, let’s dive into the step-by-step directions.
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Instructions:
- Preheat the Oven
- Preheat your oven to 350 degrees F (175 degrees C). This ensures that your BIG SOFT GINGER COOKIES will bake evenly.
- Sift the Dry Ingredients
- In a bowl, sift together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Sifting helps in evenly distributing these dry ingredients, ensuring a consistent flavor in each bite. Set this mixture aside.
- Cream the Margarine and Sugar
- In a large bowl, cream together the softened margarine and 1 cup of white sugar until the mixture becomes light and fluffy. This step is crucial for achieving the desired softness of your cookies.
- Add the Egg and Wet Ingredients
- Beat in the egg, then stir in the water and molasses. Incorporating the wet ingredients gradually into the creamed mixture helps maintain the cookie’s texture and flavor.
- Combine Dry and Wet Ingredients
- Gradually stir the sifted dry ingredients into the molasses mixture. Mixing them gently ensures that the dough is well-blended and not overworked.
- Shape and Roll the Dough
- Shape the dough into walnut-sized balls. Then, roll each ball in the remaining 2 tablespoons of white sugar. This step adds a delightful sweetness to the exterior of the cookies.
- Bake to Perfection
- Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten them slightly. Bake for 8 to 10 minutes in the preheated oven. This short baking time keeps the cookies soft and chewy.
- Cool and Store
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container to preserve their freshness.
Now that you’ve mastered the art of baking BIG SOFT GINGER COOKIES, you’re ready to enjoy these delectable treats anytime you desire.
