"Big" Soft Ginger Cookies (AllRecipes.com)
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Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 69.5
- Total Fat: 2.9 g
- Cholesterol: 11.2 mg
- Sodium: 40.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g
View full nutritional breakdown of "Big" Soft Ginger Cookies (AllRecipes.com) calories by ingredient
Introduction
From AllRecipes.com; the only differences to the original recipe was using butter instead of margarine, orange extract instead of water, and making about twice as many cookies out of the dough. From AllRecipes.com; the only differences to the original recipe was using butter instead of margarine, orange extract instead of water, and making about twice as many cookies out of the dough.Number of Servings: 50
Ingredients
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2 1/4 Cups all-purpose flour
2 Teaspoons ground ginger
1 Teaspoon baking powder
3/4 Teaspoon ground cinnamon
1/2 Teaspoon ground clove
1/4 Teaspoon salt
3/4 Cup unsalted butter, softened
1 Cup white sugar
1 large egg
1 Tablespoon orange extract (substitute water or orange juice if desired)
1/4 Cup molasses
2 Tablespoons white sugar (for dusting, optional)
Tips
Your cookies will probably take eight minutes precisely; you want them to look underdone as they will cook a little more after you take them out, and you want them to remain chewy. If desired you can roll the dough balls in the sugar before baking instead of sprinkling it on them.
Directions
Sift together flour, ginger, baking powder, cinnamon, clove, and salt. Set aside.
Cream together butter and 1 cup of sugar. Beat in egg, then mix in extract or molasses. Slowly mix in dry ingredients until combined. Chill in fridge for about 30 minutes.
Preheat oven to 350. Roll dough into about 1 inch balls and place about 1.5-2 inches apart on a lightly greased cookie sheet (alternately cook on parchment paper or silpat). Press each cookie down slightly with thumb and sprinkle lightly with sugar. Bake 8-10 minutes or until the edges are just starting to look done. Remove from oven and let cool on tray for several minutes before gently removing to cooling rack or plate.
Serving Size: Makes about 50 thin, moist, chewy cookies
Number of Servings: 50
Recipe submitted by SparkPeople user DFORMED.
Cream together butter and 1 cup of sugar. Beat in egg, then mix in extract or molasses. Slowly mix in dry ingredients until combined. Chill in fridge for about 30 minutes.
Preheat oven to 350. Roll dough into about 1 inch balls and place about 1.5-2 inches apart on a lightly greased cookie sheet (alternately cook on parchment paper or silpat). Press each cookie down slightly with thumb and sprinkle lightly with sugar. Bake 8-10 minutes or until the edges are just starting to look done. Remove from oven and let cool on tray for several minutes before gently removing to cooling rack or plate.
Serving Size: Makes about 50 thin, moist, chewy cookies
Number of Servings: 50
Recipe submitted by SparkPeople user DFORMED.