Big Soft Ginger Cookies


These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Modified from: Big Soft Ginger Cookies

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50 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Soften flaxseed meal in water and then add to sugar mixture. Beat in the egg, then stir in the molasses. Gradually stir the sifted ingredients into the molasses mixture. Add oats. Scoop dough balls with icecream scoop, and place face down in the remaining 2 tablespoons of sugar, pressing slightly to flatten. Place the cookies 2 inches apart onto an ungreased cookie sheet.
  3. Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


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