Big Soft Ginger Cookies

Big Soft Ginger Cookies

from tasteofhome.com

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar, plus additional for rolling
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 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

Directions

  1. 1

    Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the room-temperature egg and the molasses. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add the flour mixture to the creamed mixture and beat well.

  2. 2

    Roll the dough into 1-1/2-inch balls, then roll each ball in a small bowl that’s filled with sugar. Place the balls 2 inches apart on ungreased baking sheets. Editor’s Tip: Portion out the dough with a cookie scoop for consistency and ease.

  3. 3

    Bake the cookies until they’re puffy and lightly browned, 10 to 12 minutes. Remove the cookies onto wire racks to cool to room temperature.