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Big Soft Ginger Cookies

Reviewed: Nov. 5, 2012
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.
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