Easiest Way to Make Big Scoop Cookie Dough Philippines

Big Soft Ginger Cookies

Don't make a rounded scoop.

Recipe Summary Big Soft Ginger Cookies

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Ingredients | Big Scoop Cookie Dough Philippines

2 ¼ cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon salt

¾ cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

¼ cup molasses

2 tablespoons white sugar

Directions

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 margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in 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 an ungreased cookie sheet, 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.

Info | Big Scoop Cookie Dough Philippines

prep: 15 mins cook: 10 mins additional: 25 mins total: 50 mins Servings: 24 Yield: 2 dozen

TAG : Big Soft Ginger Cookies

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