Yummy GingerBread Cookies!
Quick, easy satisfying mouthfuls of Gingery Goodness! Will stay soft & moist for upto 5 days if made correctly!"Fantastic! Dough seemed very sticky but cookies came out soft and the flavors are great. Definitely make these again. " - jacquelinedurham
Yield: 18 Servings Ready in 1 hours, 30 minutes
42 people trying soon
Verified by stevemur
Yummy GingerBread Cookies! Preparation
Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt. Set aside. Cream together the margarine and sugar until light and fluffy.
Add the egg, then stir in water and the molasses.
Combine with the dry ingredients and combine well.
Cover this combined mixture and store it in the refrigerator for at least 30 minutes to 1 hour.
While chilling, dust rolling surface and your rolling pin with flour.
Oil your cookie sheets/prepare your greaseproof paper.
Take dough out of refrigerator and roll it out on the flour dusted surface,
Roll into balls about the size of golf balls.
Place cookies onto cookie sheet and bake each batch of cookies 8 to 10 minutes.
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