big chewy ginger cookies

It’s a food post.  With pictures.

I got myself invited to a cookie exchange.  And then I panicked.  I needed a good recipe. Something interesting. Just off the beaten path enough to not be the same cookie everyone else was bringing and at the same time it needed to be just the right amount of unimpressive to make it not look like i was trying too hard.

I ruled out anything with icing right off the bat.  I know my limitations and baking 96 cookies in a toaster oven is enough of a challenge without having to worry about icing them perfectly.  And, because this is Thailand, there were many recipes that could be crossed off the list because the ingredients are unavailable or way, way too expensive.  I ended up going with Big Soft Ginger Cookies.   It helped that someone had just given me a few cups of tar molasses.

And, since I know you have no desire to click on over to the recipe, I’m going to go ahead and post it.  With pictures.

Big Soft Ginger Cookies

  • 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

Preheat oven to 350 degrees F (175 degrees C).

In your very best dry ingredient mixing bowl


Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.   No need to worry if you live in a country where you’ve been unable to find a sifter thing.  They come out great without the sifting.


Set aside.
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.  I know, it looks a whole heck of a lot like tar.  But it smelled a whole heck of a lot like molasses.  Yuck.  I hate the smell of molasses.


Gradually, stir the sifted ingredients into the molasses mixture.  The recipe says to stir, but I’m pretty sure it meant to blend or mix or whatever the proper instruction is when using a mixer.  I also made that same assumption in the above step with the smelly molasses.


DO NOT CONTINUE.  If you follow the directions you will have a huge mess and miss out on the secret they don’t tell you.  Trust me – this secret is a secret worth knowing.

Cover the bowl and stick in the refrigerator for about an hour.  It helps immensely.  While the dough is chilling you should chill, too.  Shhhh…. that’s the secret.  It is the only thing that will get you through baking 12 batches of cookies in your toaster oven.

Pour yourself two one of these.


That would be vodka and cranberry juice.  Start with mixing it 1/2 and 1/2.  Adjust to meet your fancy.

After an hour has passed take the dough out of the fridge and…

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.


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.  Depending on how much of the secret ingredient you used you might need to arrange for some cookie guards.


Mine are raw silk Santas.  Working hard to protect me from the cookies.  They did a fantastic job and will be moving on to serve as teacher gifts.  They are very talented.

Store cookies in an airtight container.

If you’ve made it all the way to the bottom of this post I’m sure you’ll be tickled pink to know that I had the only Big Soft Ginger C0okies at the exchange.