Ginger Cookies have only recently become a favorite of mine. Over Christmas, I tried one at Anita’s Organic in Chilliwack. They were so delicious and for weeks I’d been thinking of making Ginger Cookies … and finally did yesterday! After doing some Ginger Cookie recipe research online I came across ‘Big Soft Ginger Cookies’ on Allrecipes. I made a few minor modifications: butter instead of margarine, 1/4 cup less sugar, and orange juice instead of water.
Ginger Cookie Ingredients
- 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
- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 tablespoon orange juice
- 1/4 cup molasses
- 4 tablespoons of sugar (for rolling cookies, you won’t use all of this)
Preparation Steps for Ginger Cookies
- Preheat oven to 350 degrees (convection bake or regular bake).
- In a bowl, sift dry ingredients together (flour, ginger, baking soda, cinnamon, cloves, salt) and put aside.
- In a different bowl, cream butter and sugar together until well mixed. Beat one egg into butter/sugar mixture. Then mix in orange juice and molasses.
- Add 4 tablespoons of sugar into a small bowl suitable for rolling cookies. Set aside.
- Scoop spoonful of Ginger Cookie dough from bowl and with palms of hands roll Ginger Cookie dough into walnut or slightly larger sized balls. Then, roll cookie dough balls around in the bowl of sugar to cover surface lightly before placing on a cookie baking sheet.6
- Bake 9 to 10 minutes in preheated oven. Remove from oven and let cool for a few minutes before moving them to a wire cooling rack. Cool completely before storing in an airtight container in the fridge.