Day 5: Big Soft Ginger Cookies

Day 5 with the Lady with the Red Rocker.

Stephanie, the lady in the Lady with the Red Rocker blog, has good taste. Not only does she share delicious recipes and unique projects on her blog but she has a bright red rocker on her porch. As a red enthusiast, I adore the her rocker. Think I might have to get me one of those….

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Hello! My name is Stephanie Hill, I’m the Lady With the Red Rocker on my porch. I’m a stay at home mom of 4 beautiful children, and wife to my wonderful husband, Doug. We stay busy with church and school, so I have to sneak my craft time, and baking, in-between all the craziness, but it’s all worth it! :)

I am so excited to be here today. Thank you, Amy, for being so gracious to me, for allowing me this opportunity to share with This heArt of Mine.

When Amy said she wanted to do 25 Days of Cookies, I was so excited. I said, “OOHHHH Yeah! Count me in!” Um… did I mention, I LOVE COOKIES!?!

Today, I’m going to share my recipe for Big Soft Ginger Cookies. They are the best, EVER! No, really… ;)

One of my fondest memories as a child was when my grandpa used to make molasses cookies for us at Christmas time. They were so yummy! I found this ginger cookie recipe at allrecipe.com, and I have to say, it is very close to my grandpa’s recipe. So de-lish!

Trust me, you will not be disappointed with these cookies. We make them every year, and they are always a family fave!

Big Soft Ginger Cookies

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 margarine, softened
1 cup white sugar
1 egg
1 tablespoon water or orange juice
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a parchment lined cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

They turn out just perfect. Crispy on the outside, nice and soft on the inside.

MMMM! Can’t you just smell all that ginger goodness!?!