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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Big Soft Ginger Cookies
Sunday, September 2, 2007 | Time: 7:01 PM


These are the bestest ginger cookies ever. Theyre 'big' and 'soft' and just perfect. Easy to make healty - substitute eggs for cornstartch mixed w/ water, and silken tofu for butter, natural brown sugar or sugar substitute for white sugar. I did this with another batch that were shaped like cute little happy snails! Theyre a little chewwier with tofu in them, but actually quite filling and tasy.
<--- I cut mine in heart shapes w/ a cookie cutter and make splashes of pink frosting! This pic is a little too light so the colors dont turn out so well.. but you get the idea ;)



INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar

DIRECTIONS

  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. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 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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