Big Soft Ginger Cookies
To those of you familiar with Aziz Ansari’s character Tom Haverford from Parks & Recreation, you might be aware of his food nicknames. Although he refers to cakes as “big ol’ cookies” I decided to make an exception because these cookies are pretty big! Did I mention delicious? And easy? Well, I just did.
Need cookies in a hurry? These definitely fit the bill. Also they freeze beautifully. If cookies could be superhero, this is pretty damn close.
This recipe calls for margarine but can be substituted with butter, however you’ll lose the chewy texture – the butter creates a more crunchy cookie, which is still just as tasty.
Be prepared to make more than one batch because as soon as people try these cookies, the requests will come pouring in. Trust me. Luckily, you can make them in advance and freeze a few batches for any cookie emergency you’ll run into.
- 2 1/4 cups all-purpose flour
- 3/4 cup margarine
- 1 cup white sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 2 tbsp white sugar
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. 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 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 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.