Just like the name says, this cake is really soft and big, gingerbread cookies made with molasses, ginger and other spices, all of that combined creates a really unique and amazing holiday cookie!
Preparation Time: 20 mins
Cook: 10 mins
Additional: 5 mins
Servings: 24
Ingredients.
- 2 tablespoons white sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon water
Preparation.
Step 1.
Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons of sugar in a small bowl; set aside.
Step 2.
Sift together flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl.
Step 3.
Cream margarine and remaining 1 cup sugar in a large bowl until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.
Step 4.
Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated. Place cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly with the bottom of a glass.
Step 5.
Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.
Step 6.
Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
