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Soft, Spicy, Heavenly Ginger Cookies

Soft, Spicy, Heavenly Ginger Cookies

Yield: 40 cookies

  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1/4 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1/3 cup water
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 tablespoon fresh ginger, chopped
  • 1/4 teaspoon salt
  • 3/4 cup raisins (optional)
  • 2 tablespoons white sugar


In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.

Stir in the molasses.

Mix the water and baking soda and stir.

Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.

Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

(The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).

Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake at 350°F for 10-12 minutes.


1 comment for "Soft, Spicy, Heavenly Ginger Cookies"

  1. Tried this recipe and while the cookies were yummy, I wish they were more flavorful. I substituted fresh ginger for stem ginger, but diced up about 4 bulbs of it to really give it a kick and that's really the only thing that helped. Also, they were very thin, but still chewy. I was hoping for a slightly softer, thick cookie.