Bready or Not: Big Soft Ginger Cookies

These Big Soft Ginger Cookies are delicious any time of year!

These things taste like gingerbread. They are soft, chewy, and fragrant, with a delicate crunch from the coarse sugar topping. They are good on their own, or with a hot drink!

These take some planning, as the dough is soft and could use some chill time. Make it a little bit ahead of when you plan to bake. A few hours will do; overnight is great, too. Then bake away!

Modified from Allrecipes Magazine Dec/Jan 2014 issue.

PrintBready or Not: Big Soft Ginger CookiesMake the dough a few hours or a day ahead of time, and bake up these big cookies in little time! Each one tastes a lot like gingerbread, only in a personal, portable version. Modified from Allrecipes Magazine Dec/Jan 2014 issue.Course Dessert, SnackKeyword cookies, gingerbreadAuthor Beth CatoEquipmentbaking sheetparchment papertablespoon scoopplastic wrap or sealed bagIngredients2 1/4 cups all-purpose flour2 teaspoons ground ginger1 teaspoon baking soda3/4 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt3/4 cup unsalted butter (1 1/2 sticks) room temperature1 cup white sugar1 large egg room temperature1 Tablespoon water1/4 cup molasses3/4 cup coarse sugar such as turbinadoInstructionsIn a medium bowl, combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.In a big bowl, cream together butter and sugar until light and fluffy. Beat in the egg followed by the water and molasses. Slowly mix in the dry ingredients, scraping the bottom of the bowl a few times.Once everything is mixed, encase the dough in plastic wrap and chill in fridge for a few hours or a day or two.When ready to bake, preheat oven at 350-degrees. Line a large baking sheet with parchment. Measure coarse sugar into a bowl.Using a tablespoon scoop or tablespoon, shape dough into small balls. Roll dough in coarse sugar. Set spaced-out on prepared baking sheet.Bake for 10 to 12 minutes, until cookies are set and starting to crinkle across the top. Let rest on sheet for another 10 minutes, then transfer to a rack to fully cool. Store in a sealed container at room temperature.OM NOM NOM!