One of my all time favorite flavors is ginger, I love it’s aromatic and explosively spicy flavor. One of my favorite holiday cookies is Big Soft Ginger Cookies, they have all of the gingery flavor I love without all the crunch gingersnaps, I think I have already established my love of big soft cookies in multiple posts here. 🙂
I actually came across this recipe for Big Soft Ginger Cookies a few years ago when I was looking for a quick and easy ginger cookie to use in place of gingerbread men on my holiday cookie trays. The recipe evolved for over the course of a couple of adaptations, the original recipe calls for margarine, I substituted butter for better flavor, and the cookies where awesome but flattened while they cooled. The addition of shortening helps the cookies keep their shape, which made a bigger softer cookie which was exactly what I was looking for.
Big soft ginger cookies are actually better the next day when the spices have had a chance to hang out together and do their thing. But they are great for longer term storage too. I like to make them well in advance and store them in the freezer. I usually start my holiday baking right after Thanksgiving, I just stack my cookies in layers separated by wax paper in an airtight container and keep them in the freezer to pull out as needed.
Big Soft Ginger Cookies
- 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
- 1/4 cup butter flavored shortening
- 1/2 cup butter softened
- 1 cup white sugar
- 1 egg1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
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 butter and shortening with 1 cup sugar until light and fluffy. Beat in the egg, then 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 a cookie sheet lined with parchment paper, 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.
Recipe adapted from: Allrecipes