There is something about fall cooking that gets me every time. One of my absolute favorite fall recipes is for these delicious ginger cookies.
Surprisingly, it was only a couple years ago since we first discovered these cookies. We’ve been making them ever since.
A couple years ago we decided to bake these cookies as a Christmas gift for all our friends, neighbors, and teachers. Everyone raved about them and wanted the recipe.
All ginger cookies a good, but there is something about these ones that are so different. The taste amazing, and combined with the soft light texture…. this cookie is perfection.
Now, these cookies taste great by themselves but they taste amazing with sweet dips. My favorite is this pumpkin dip which I shared earlier in the month. YUMMM!!!!
Soft Ginger Cookies
- 2 ¼ c flour
- 1 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ c margarine softened
- 1 c white sugar
- 1 egg
- 1 tbsp water
- ¼ c molasses
- 2 tbsp sugar
- Preheat oven to 350.
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a larger bowl, cream together the margarine and 1 cup of sugar until light and fluffy.
- Beat the egg into the mixture, then stir in the water and molasses.
- Gradually stir the sifted ingredients into the molasses mixture.
- Shape the dough into walnut sized balls, and roll them in the remaining 2 tbsp of sugar.
- Place cookies on baking sheet and bake for 8-10 minutes.
- Allow the cookies to cool on the sheet for 5 minutes.