Big Soft Ginger Cookies
Total TimePrep: 20 min. Bake: 10 min./batch
The only problem with these cookies is how fast they were consumed. Delicious.
These cookies were delicious. My entire family enjoyed them. Soft, chewy, and crunchy. This was my first time doing this type of cookie, and it was easier than I thought. I would recommend chilling the dough before rolling. I will use this recipe for gingerbread men! Thank you!
I used 1/4 c of bacon fat With 1/2 c crisco for the butter and increased the ginger. The bacon imparts a slightly smokey flavor which nicely complements the ginger!
It was a chilly September morning so baking was on my list ! The cookies are scrumptious but I didn’t feel they had enough ginger so I added about 1 1/2 -2 tsp of Ginger paste that was in my refrigerator ( Aldi find ) I also use thicker coarse colored sugars in a rusty red autumn color. They have the coarse sugar at TJMax or Marshalls far cheaper than anyone. ! I took them out of my convection oven when they were soft and voila the center is soft and the outer edges are crispy! My house is toasty warm with the taste of home so reminiscent of my youth when my Mama was baking up a storm. ????
The cookies are wonderful. I used cold butter and mixed it in a stand mixer to soften with the sugar and the cookies did not spread. Just perfect!
I made these cookies this morning and they are just GREAT!! There is no other word for it. The reader that mentioned all the things she did to it and they didn't spread out, I can see why! Just make the recipe, no different flour's, etc. When I make them again I might add a little more ginger is all.....
I think this recipe is a great starting point for ginger cookies. The ginger flavor isn’t super noticeable though, if you, like me, crave the warmth of a strong ginger taste. I’ve made a couple modifications to make these cookies healthier and tastier while not compromising the softness of the cookies: 1. Replaced half of the flour with ragi flour. Ragi is a finger millet and has high protein, mineral, and fiber content. 2. Reduced butter to 8 tbsp. With the additions below, there is extra moisture in the batter and no need to use as much butter. You could in fact reduce butter further to 7 or 6 tbsp since I found my batter a little sticky and hard to form into balls. 3. Increased ginger to 3 tsp 4. Added half a cup of shredded coconut 5. Added half a cup of flax seed powder I haven’t had a problem with the cookies spreading out too thin. In fact I’ve had the opposite issue of them not spreading out enough. It may have to do with where I am located - even in the summer it’s quite chilly. I leave my egg and butter out to let them warm up to room temperature, and use a stand mixer so they get nice and fluffy. I also use molasses which is super sticky, so that may contribute to reducing the spread.
I had no molasses so I used honey and dark brown sugar instead. The flavor of these cookies was good, although I think next time I'll add a little more ginger and a little less sugar. Also, like many other people here, the cookies spread out a lot and became flat once I took them out of the oven. This made them weirdly floppy? I chilled the cookie dough for 30 minutes before forming the cookies and then put them in the fridge again before baking them. Maybe next time I will add more flour or use less butter.
This recipe looks pretty clear to me. I usually chill my cookie dough for10-15 minutes while I preheat the oven. This will keep your cookies from spreading too much. Also, 3/4 tsp isn’t an unusual amount. Most bakers have 1/2
First attempt at these today a success and I’m no baker! Followed recipe to a T but did sift the flour and dry ingredients together as my ginger and cloves were kinda old. Note: when it says softened butter, I DID NOT microwave the butter. It was just room temp so took awhile before it appeared light and fluffy. In fact I was skeptical about it! Took awhile to achieve light texture and was definitely not fluffy. Proceeded on with the room temperature egg, etc. I did use the hand mixer for adding in the first 1-1/2 cups of the flour mixture but then switched to stirring. Then I made all the balls up. Then I got out a little bowl and put 1/4 cup sugar in as a guesstimate. I rolled the balls in that. It was more than enough. I baked mine 10.5 minutes in a gas oven. Took them out as the cookies cracked and puffed up. They are just perfect. Outside is firm but inside is soft. Best ginger cookie recipe ever!! Hope they will stay soft.