Delicious and Chewy Big Soft Ginger Cookies Recipe

These big soft ginger cookies are the perfect treat for any ginger lover. With their chewy texture and warm spices, they are sure to become a new favorite. The recipe is easy to follow and results in cookies that are soft in the middle and have a slight crunch on the outside. These cookies also make a great holiday gift or party treat. Enjoy them with a glass of milk or a cup of hot tea.

Ingredients

• 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
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1/4 cup granulated sugar, for rolling

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
4. Add the egg and molasses to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. The dough will be thick and sticky.
6. Pour the remaining 1/4 cup of granulated sugar into a small bowl.
7. Form the dough into 1 1/2-inch balls and roll each ball in the sugar until coated.
8. Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
11. Store the cookies in an airtight container at room temperature for up to 1 week.

Interesting Facts