Big Soft Ginger Cookies

Nothing says Christmas like gingersnaps!  And while gingersnaps are not my favorite cookie, baking them conjures up sweet memories in the kitchen with my mom and sister, rolling the cookie dough into balls, then rolling the balls in sugar; placing them on the cookie sheet and laughing while enjoying hot chocolate; you know, ideal family time during the holidays.  To this day I cannot help but think of my sister when I make gingersnaps, they are, after all, her favorite.

But, like I said, gingersnaps are not one of my favorites; I like chocolate.  A few years back a friend of mine introduced me to this recipe and I’ve been making them ever since.  My mom doesn’t love this version of gingersnaps because they aren’t snappy, they are soft, but that’s why I like them.  On top of that, they are pretty rolled in raw sugar and the recipe is easy to double (who needs complicated math during the holidays!!).

Lastly, this recipe is NOT paleo.  (If you’re looking for an almost paleo version try this one.)  It’s not made with paleo flours or other paleo ingredients and I’m okay with that.  So there…  Without further ado, Big Soft Ginger Cookies:

Big Soft Ginger Cookies

Big Soft Ginger Cookies

  • Servings: makes about 30 cookies
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom (optional)
  • 1/4 teaspoon salt
  • Additional sugar (I use raw sugar, so pretty)

Directions:

  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl cream together the butter and sugar.  Add the egg and molasses; beat until combined.
  3. In a separate bowl measure out the flour, ginger, baking soda, cinnamon, ground cloves, cardamom, and salt.  Mix to combine.
  4. Add the flour mixture to the creamed mixture, a little at a time.  Make sure to mix well.
  5. Roll into 1-1 1/2 inchs balls, depending on how big you want your cookies.  Roll the balls in the raw sugar.  Place on an ungreased baking pan about 2 inches apart.  Bake for 10-12 minutes.  Let cool on the sheet for 5 minutes or so then place on a cooling rack.
  6. Enjoy!

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2 thoughts on “Big Soft Ginger Cookies

  1. Pingback: Ginger Snaps | Cooking Is My Sport

  2. Pingback: RACK: Thank the Firefighters and Crossing Guard | fcubed

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