My friend Molly is both a regular friend and a foodie friend. We met in Portland after both of us had just moved back, and became fast friends. In addition to hanging out and doing things, we discovered we both love to cook. When we lived in the same city we would often get together to make dinner or bake. And it was Molly who first taught me to can.
After about 4 years, I moved to Texas for a job and she moved back to Colorado. We still talk every day, and about half of it is trading recipes and photos back and forth – dishes we’ve made, blog posts that look amazing, a printed recipe that reminds us of the other.
In 2012, I received this recipe from Molly after we had been discussing ginger cookies. I made it very shortly afterward, and it has become a huge hit with almost everyone who tries it.
I started baking these at my synagogue many years ago now, and it has become our Rabbi’s favorite cookie. I often bag up several and leave them in his office when I bake a batch. Likewise, many congregants have asked for these and they remain a firm favorite. You’ll notice that these pictures are not in a home kitchen – these are from a 4x recipe that I made in the synagogue’s dairy kitchen.
The beauty of this cookie is it’s rich but not too spicy flavor, and the little bits of crystallized ginger really make the flavor pop.
Big, Soft Ginger Cookies
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
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 1/4 cup minced, candied ginger (optional, see note)
- 2 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F.
- Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl or a stand mixer, cream the butter and 1 cup sugar together until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually mix the sifted ingredients into the molasses mixture. Add candied ginger at the last minute, if using.
- If the dough is sticky, wrap it in plastic and refrigerate until firm. Scoop dough with a #60 cookie scoop (or shape into walnut sized balls) and roll each ball in the 2 tablespoons white sugar. Place cookies about 2 inches apart on a parchment paper-covered baking sheet.
- Bake for 8 to 10 minutes, until the edges are set and the center is set but not hard. You want them to be soft and chewy when they cool, so don't overbake. Cool, and store in an airtight container.
- Note: the candied ginger really elevates this cookie, so its use is strongly recommended. However, it should be finely minced so it evenly distributes and doesn’t overwhelm.