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Big Soft Ginger Cookies
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Rating: 4.0/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 281
% Daily Value**
Total Fat 12g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 53mg
Sodium 250mg
Total Carbohydrate 40g
Dietary Fiber 1g
Sugars 21g
Protein 3g
Vitamin A  8%Vitamin C  0%
Calcium  3%Iron  8%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Big Soft Ginger Cookies

Recipe Tags: Cookie Recipes

Date Added: December 09, 2018


1 Cup Sugar plus extra for coating
2 1/4 Cups All-Purpose Flour PLUS:
1 Teaspoon Baking Soda
1/4 Cup Molasses (Grandma Brand desirable)
1 Egg separated
1/2 Teaspoon Ground Cloves (optional)
3/4 Teaspoon Ground Cinnamon (buy at a bulk food store)
2 Teaspoons Ground Ginger or 1 tablespoon chopped crystallized ginger
3/4 Cup Butter margarine, or shortening
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1. In a medium mixing bowl combine flour, ginger, baking soda, cinnamon, and cloves.

2. Set aside. In a large mixing bowl beat butter, margarine, or shortening with an electric mixer on low speed for 30 seconds.

3. Gradually add the 1 cup of sugar; beat until fluffy.

4. Add the egg and molasses; beat well. Stir dry mixture into egg mixture.

5. Shape dough into 1 1/2-inch balls (1 heaping tablespoons dough each).

6. Roll balls in the 2 tablespoons sugar and place on ungreased cookie sheets about 2 1/2 inches apart.

7. Bake in a 350 degree oven about 10 minutes or until light brown but still puffed.

8. (Do not over bake). Let stand on cookie sheets for 2 minutes; transfer to a wire rack and let cool.

Comments on Big Soft Ginger Cookies Recipe:

Posted by a Visitor - March 26, 2012
very good
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Sulfites, Natural Sweeteners allergies.
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