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Big Soft Ginger Cookies

Reviewed: Nov. 4, 2012
I love ginger cookies, and these really hit the spot. I have a hot oven, so I turned the heat down to 300-325C ish for 8 mins. They melt in your mouth, so soft and perfect. I used the back of a smooth to evenly flatten them and it worked well (not too flat though). I used 3/4 c of brown sugar instead, and no salt margarine. I LOVE ginger, so next time I may even try adding fresh ginger or crystalized ginger for an extra punch. I highly recommend making them.
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