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Soft Ginger Cookies

Ginger cookies are definitely one of my favourite cookies. Whenever they are on offer at the coffee shop, I can’t pass one up. I love making a big batch of ginger cookies because they freeze well and they are perfect for the lunchbox since they don’t have chocolate or nuts.

Soft Ginger Cookies
Yield: 24

Big Soft Ginger Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

An easy cookie that is a huge hit. Perfect for the lunch box since it doesn't have any chocolate or nuts. 


  • 2 1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 Tbsp sugar


  1. In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves.
  2. In a large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds. Beat in the 1 cup of sugar. Add egg and molasses; beat well. Stir flour mixture into egg mixture.
  3. Shape dough into 1 1/2-inch balls, using about 1 heaping tablespoon dough for each. Roll balls in the 2 Tbsp sugar to coat. Place balls about 2 1/2 inches apart on an ungreased cookie sheet.
  4. Bake in a 350° oven about 10 minutes or until light brown and still puffed. (Do not overbake!) Cool cookies on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.


These are very yummy. Dewey said they were possibly the best cookies I've ever made. I made a few changes. I substituted 1 cup of whole wheat flour for 1 cup of the all purpose flour and I made them a bit smaller. I think I overbaked them b/c they were smaller. They were still chewy the first day but crunchy after that (but still really tasty!)

Nutrition Information:



Amount Per Serving: Calories: 143Saturated Fat: 3gCholesterol: 22mgSodium: 107mgCarbohydrates: 21gSugar: 11gProtein: 1g




Thursday 27th of August 2009

Mmmm my favourite kind of cookies.

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