Big Soft Ginger Cookies

Big Soft Ginger Cookies Recipe photo by Taste of Home

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large Eggland's Best egg
• 1/4 cup molasses
• 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
• Additional sugar

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
• Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
• Test Kitchen Tips
• The difference between these soft ginger cookies and the crispy kind you use to construct a holiday gingerbread house has to do with the leavening agent. (Think: yeast, baking soda or baking powder.) Leave out the baking soda in this recipe and the cookies will come out hard and crisp.
• For less mess, coat your measuring cups in cooking spray before portioning it out.
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