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Gradually stir the sifted ingredients into the molasses mixture. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. You can cook Soft Ginger Cookies using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Soft Ginger Cookies

Prepare 2 1/4 Cups of Plain AP Flour.
It's 2 Tsp of Ground Ginger.
It's 1 Tsp of Ground Ginger.
It's 1/2 Tsp of Ground Cloves.
Prepare 1/4 Tsp of Salt.
It's 1 Tsp of Baking Powder.
You need 3/4 Cup of Unsalted Butter (soft).
You need 1 Cup of White Sugar.
It's 1/2 Cup of Soft Brown Sugar.
You need 1 Tbsp of Black treacle (Can use Molasses).
Prepare 1 of Large Egg.
Prepare 1 Tbls of Cold Water.
Prepare 3-4 Tbls of Sugar for Coating.

These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. These soft Gingerbread Cookies get more compliments than any other cookie recipes I have ever made.

Soft Ginger Cookies instructions

Preheat oven to 140 degrees C. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt..
In a large bowl, cream together the Butter and Both sugars until light and fluffy. Beat in the egg, then stir in the water and treacle. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into small sized balls - About 1.5 Tsps full. Roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly..
Bake for 8 minutes in the preheated oven. Then Turn around the tray and bake for another 4 mins until nice and brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely..

Even people who say they don't like gingersnaps end up loving these easy homemade cookies! No exaggerating, every time I make these gingerbread cookies, people go crazy for them. The responses are always the same. These Big, Soft Ginger Cookies are the best of both worlds. They have all the flavour of a gingerbread cookie, but unlike traditional gingerbreads, these cookies are round and soft and chewy.