Zutaten für Big Soft Ginger Cookies
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Zubereitung von Big Soft Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted margarine and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Stir in ⅓ cup molasses and 2 tablespoons water.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls. Roll each ball in 2 tablespoons granulated sugar.
- Place balls 2 inches apart on the prepared baking sheets and gently flatten slightly with a fork.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
45g
Fat
18g
Carbs
5g
