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Made this cookie today! Came out perfect. I made the following modifications per the reviews: 3 cups of flour instead of 3 3/4 Butter instead of margarine 2 cups of sugar instead of 1 1/2 I also took the following recommendations: Bake at 350 for 6 minutes Roll the dough out on parchment paper so you can just transfer the parchment paper to the cookie sheet. I used different thicknesses for each batch... I liked the 1/4 inch the best... they puffed up to about half inch and are very soft.

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Big Soft Ginger Cookies

Reviewed: Dec. 19, 2012

I made these cookies and my dad said they were the best gingerbread cookies he's ever had. I also took them in to my coworkers who also loved them. Funny thing is I made one batch and my mom accidentally took them to church and 10 people ate alllll 24 cookies... so I had to make a second batch. The 2nd batch I used about a tablespoon of cloves because I wanted a stronger taste. These really do stay soft... I have some still (a week later) and they are still soft chewy and moist!

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