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Big Soft Ginger Cookies

Reviewed: Dec. 21, 2013
I've been making these cookies for over 13 years and they are delicious! The literally melt in your mouth and I have friends and family requesting them year after year! One tip for those having issues with the texture of the batter when it's time to roll the dough into balls: If you literally stir in the ingredients with a wooden spoon, your dough will come out firm and you'll have no problem rolling the dough into balls. If you're using a handheld mixer, the dough becomes so firm you'll have to switch from your mixer to a wooden spoon halfway through. (Trust me: I've burned up two motors with this recipe. It was totally worth it too!) I used to do this recipe entirely by hand or with the aid of a handheld mixer, but I got tendonitis and can no longer stir in the dry ingredients. Now I have to use a high grade mixer to complete this recipe. With professional style mixers becoming the norm in household kitchens these days, you'll find that most people are using a low setting on their Kitchenaid or Cuisinart instead of literally stirring in the ingredients the old fashioned way. This creates a tackier, looser dough that requires 30-60 min in the fridge to bring it back to a firmer consistency. If you want to save yourself some refrigeration time (which I no longer have the option of doing), take the bowl out from under the mixer, grab your wooden spoon and stir when the recipe says to stir. Happy Baking!
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