Recipe by Stacey
"If you are looking for a soft ginger cookie - here it is!! This is a scrumptious cold weather treat, and a perfect partner to a mug of steaming hot cocoa. Enjoy!!"
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Delicious flavor, but do NOT use 4 cups of flour or they will be dry (like a lot of the reviews have stated). I found that 3 cups is all you need. The dough is softer and they come out very chewy. I also subbed 1/4 cup brown sugar because I like a chewier cookie. I always use some whole wheat flour too. You can't even tell the difference in this cookie. Also do NOT overbake. I baked mine for no longer than 9 mins, and they were just starting to firm up. That is the perfect time to take them out of the oven. With less flour and less baking time, they are very chewy and flavorful!
A real disappointment.
I made this recipe using blackstrap molasses for the molasses and substituted 4 ounces of applesauce for 4 of the tablespoons of butter. It is delicious. I also cooked them for 7 minutes instead of 11 at the recommended temperature.
I am sorry but I truly enjoyed this recipe, as did my children.
this is a great cookie! my kids looooooooved it, as did my husband...it's a keeper!
this is the new famly favorite
This dough was very crumbly and hard to work with when rolling the balls for the cookies. Maybe less flour would help. They were soft and tasted okay, my 3 year old liked them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 97
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