Big Soft Ginger Cookies
Awesome base recipe for ginger cookies. I did make modifications however, so I have to give the recipe as is a 4/5.
I subbed out margarine for butter, use half cup white sugar and half cup brown sugar, used 1 TBSP of ground ginger AND about 1 tsp freshly grated ginger, all spice instead of cloves, and I added in a pinch of nutmeg and pumpkin spice for variety. I did this after my significant other complained that there wasn't enough "punch" in my first batch. I also use orange juice instead of water, and only about 1/2 TBSP.
I bake on a cooking stone for about 15-20 mins @ 350 - mind you, I tend to make my cookies a bit larger than recommended. Sprinkle a bit of extra sugar on top after they are out of the oven for visual effect.
2 users found this review helpful
Nov. 5, 2012