Big Soft Ginger Cookies

Perfectly spiced and flecked with soft, chewy raisins, these cookies are irresistible to just about anyone.

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4.0 by 17 people

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  • Makes: 24 cookies
  • Prep: 20 mins
  • Bake: 10 mins 350°F per batch
  • Stand: 2 mins per batch

Big Soft Ginger Cookies

Reviews (0)

4.0 by 17 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and molasses until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the raisins.
  2. Shape dough into 1-1/2-inch balls. Roll balls in the sugar to coat. Place balls about 2-1/2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.

From the Test Kitchen

To Store:

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 3 months.

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Nutrition Facts (Big Soft Ginger Cookies)

  • Per serving:
  • 157 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 24 mg chol. ,
  • 98 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 14 g sugar ,
  • 2 g pro.

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