Soft Ginger Cookies Recipes

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BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These nicely spiced, big soft ginger cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps. -Barbara Gray, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup molasses
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
Additional sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

SOFT GINGER COOKIES



Soft Ginger Cookies image

Make and share this Soft Ginger Cookies recipe from Food.com.

Provided by hkgriffith

Categories     Drop Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 teaspoons ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened (no substitute)
1 cup sugar
1 egg
1/4 cup molasses
2 tablespoons sugar

Steps:

  • Preheat oven to 350.
  • Combine flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Set aside.
  • In large miximg bowl with an electric mixer beat butter for 30 seconds.
  • Add 1 cup sugar.
  • Beat until fluffy.
  • Add egg and molasses; beat well.
  • Add half the flour mixture; beat until combined.
  • Stir in remaining flour with a wooden spoon.
  • Shape into 1-inch balls.
  • Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.
  • Bake in preheated oven 10 minutes or until light brown and puffed.
  • Let cool on cookie sheets 2 minutes.
  • Transfer to wire racks to cool.

BIG SOFT GINGER COOKIES



Big Soft Ginger Cookies image

These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.

Provided by AMY1028

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 50m

Yield 24

Number Of Ingredients 12

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
¼ cup molasses
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. 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. 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.
  • 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.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g

SOFT GINGER COOKIES



Soft Ginger Cookies image

Unlike the gingersnaps that many people I know make for the holidays, these ginger cookies are soft and chewy. They make the house smell wonderful while they are baking. Posted by someone named Amy Sacha on another website.

Provided by CeeBee

Categories     Drop Cookies

Time 33m

Yield 2 dozen

Number Of Ingredients 12

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 butter, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Steps:

  • Pre-heat oven, 350 degrees F.
  • Mix flour, ginger, baking soda, cinnamon, cloves and salt.
  • In a separate bowl, cream butter and 1 cup of the sugar.
  • Beat egg into the butter and sugar and then add the water and molasses to that mixture.
  • Add dry ingredients to the wet ones.
  • Shape dough into balls about the size of a walnut.
  • Roll the balls in remaining 2 tablespoons of sugar.
  • Place the balls on a parchmant-lined cookie sheet.
  • Flatten the balls slightly.
  • Bake for 8-10 minutes.
  • Let them cool on the baking sheet a bit (about 5 minutes) before you transfer to a wire rack to cool.
  • I store these in large zip-lock bags to keep them nice and soft. If it's going to be a while before I eat them, I sometimes add a slice of bread to the bag. I think that helps keep them soft as well.

Nutrition Facts : Calories 1727.2, Fat 73.2, SaturatedFat 44.8, Cholesterol 288.8, Sodium 1466, Carbohydrate 253.9, Fiber 4.7, Sugar 136.6, Protein 18.6

GRANDMA'S SOFT GINGER COOKIES



Grandma's Soft Ginger Cookies image

These are a softer cookie rather than a snap cookie. I love these, they are one of the first cookies I made. Thanks for the recipe grandma!

Provided by Loki85

Categories     Spice Cookies

Time 1h30m

Yield 46

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup packed brown sugar
¾ cup unsalted butter
½ cup molasses
1 large egg
6 (1 inch) pieces candied ginger, minced
¼ cup white sugar, or as needed

Steps:

  • Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
  • Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
  • Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 13 g, Cholesterol 12 mg, Fat 3.2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.9 g, Sodium 51.4 mg, Sugar 7.8 g

CHEWY GINGER MOLASSES COOKIES



Chewy Ginger Molasses Cookies image

Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield Makes: about 2 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar, plus more for rolling
1/3 cup molasses
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
  • Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

SOFT-BATCH GINGERBREAD COOKIES



Soft-Batch Gingerbread Cookies image

These delicious gingerbread cookies bake up soft and chewy and are topped with the most delicious buttercream frosting.

Provided by Food Network

Categories     dessert

Time 55m

Yield 14 cookies

Number Of Ingredients 17

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated sugar
1/4 cup (50 grams) dark brown sugar
1 large egg (56 grams), room temperature
1/4 cup (70 milliliters) dark molasses
2 1/4 cups (290 grams) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon (4 milliliters) vanilla extract
1/4 teaspoon fine salt
2 cups (250 grams) powdered sugar
2 tablespoons (30 milliliters) whole milk
1/3 cup sprinkles

Steps:

  • For the gingerbread cookie dough: Preheat the oven to 350 degrees F (175 degrees C) and line 2 large baking sheets with parchment paper or silicone mats. Set aside.
  • Cream the butter, granulated sugar and dark brown sugar in a large bowl with an electric hand mixer or stand mixer fitted with a paddle attachment. Mix on a medium-high speed for about 2 minutes, or until the mixture becomes lighter in color. Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Sift the dry ingredients (flour, ginger, cinnamon, baking soda, cloves and salt) into the wet ingredients. Mix on low until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  • Use a cookie scoop or large spoon to shape and roll 14 cookie dough balls using about 3 tablespoons of dough per cookie. Place the cookies on the prepared baking sheets and bake for 11 to 12 minutes, or until the cookies seem set in the center. Let the cookies cool on the sheets for 10 minutes, then place on a wire rack to finish cooling.
  • For the buttercream frosting: While the cookies bake and cool, mix the butter on a medium speed in a large bowl for 30 seconds, or until smooth. Add the vanilla extract and salt. Mix on a medium speed until combined. Mix in the powdered sugar and milk on a low speed. Scrape the sides and bottom of the bowl as needed with a rubber spatula. Once the powdered sugar is incorporated, mix for an additional minute on a low speed to give the frosting a super smooth consistency.
  • For the cookie decorations: Spread a thin layer of frosting on top of the cooled cookies using a small offset spatula or butter knife. Top with sprinkles, then enjoy!

THE BEST SOFT GINGER COOKIES



The Best Soft Ginger Cookies image

I adore these cookies! I found the recipe in a cute cookbook called "365 quick and inexpensive dinner menus". Everyone (even those who say 'I don't like ginger cookies') loves these!

Provided by Breeze144

Categories     Dessert

Time 1h45m

Yield 24-30 cookies

Number Of Ingredients 10

3/4 cup shortening, creamed
1 cup brown sugar, firmly packed
1/4 cup molasses
1 egg
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon clove
1 cup granulated sugar

Steps:

  • Combine shortening, sugar, molasses and egg and beat throughly.
  • Add baking soda, cinnamon, ginger, and cloves to flour and mix together.
  • Gradually add flour mixture to shortening mixture.
  • Cover and chill for 1 hour.
  • Roll into 1 inch bals and roll in granulated sugar.
  • Place on cookie sheet (I like to flatten them slightly with bottom of a glass).
  • Bake at 325 for 8 minutes **very important not to over bake or else they won't be soft!**.

Nutrition Facts : Calories 180.1, Fat 6.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 85.9, Carbohydrate 29.1, Fiber 0.4, Sugar 19.2, Protein 1.5

CHEWY GINGER COOKIES



Chewy Ginger Cookies image

These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container.

Provided by tiggs

Categories     Desserts     Cookies

Time 35m

Yield 20

Number Of Ingredients 11

2 cups sifted all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
1 cup white sugar
¾ cup butter, softened
1 egg
¼ cup dark molasses
⅓ cup chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
  • Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
  • Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 24.4 g, Cholesterol 27.6 mg, Fat 7.3 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.5 g, Sodium 239.4 mg, Sugar 12.9 g

EASY CHEWY GINGER COOKIES



Easy Chewy Ginger Cookies image

These soft ginger cookies are a favorite of ours around the holidays.

Provided by Polychrome

Categories     Desserts     Cookies

Time 35m

Yield 26

Number Of Ingredients 10

4 ½ cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
1 ½ cups butter, softened
2 cups white sugar
2 eggs
½ cup molasses
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
  • Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
  • Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
  • Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 42.8 g, Cholesterol 42.5 mg, Fat 11.2 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 143.6 mg, Sugar 24.7 g

SOFT GINGERBREAD COOKIES



Soft Gingerbread Cookies image

These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations.

Provided by sal

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 3h45m

Yield 36

Number Of Ingredients 10

¾ cup molasses
⅓ cup packed brown sugar
⅓ cup water
⅛ cup butter, softened
3 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon

Steps:

  • In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 15.8 g, Cholesterol 1.7 mg, Fat 0.8 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.4 g, Sodium 42.9 mg, Sugar 5.8 g

SOFT GINGER COOKIES



Soft Ginger Cookies image

Provided by Florence Myers

Categories     Cookies     Mixer     Ginger     Dessert     Bake     Quick & Easy     Back to School     Fall     Summer     Edible Gift     Cinnamon     Clove     Molasses     Nutmeg     Bon Appétit     Missouri     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 40

Number Of Ingredients 13

4 cups all purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup robust (dark) molasses
1/2 cup pure vegetable shortening
1 large egg, beaten to blend
1/2 cup boiling water
Additional sugar

Steps:

  • Combine first 8 ingredients in large bowl. Add molasses, shortening, and egg. Using electric mixer, beat until well blended. Beat in 1/2 cup boiling water. Chill dough 1 hour.
  • Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls. Roll in additional sugar to coat. Place dough balls 2 inches apart on ungreased baking sheets. Bake until cookies are puffed and cracked on top and tester inserted into center comes out with some moist crumbs attached, about 12 minutes (do not overbake). Transfer cookies to racks and cool.

SOFT GINGER COOKIES



Soft Ginger Cookies image

You'll want to double this recipe, 35 cookies isn't enough. Fact. End of conversation. A Southern recipe!

Provided by Sharon123

Categories     Dessert

Time 28m

Yield 35 cookies

Number Of Ingredients 11

1 cup unsalted butter (1 cup)
4 cups sugar
1/2 cup unsulphured molasses
2 large eggs
1/2 teaspoon salt
4 cups all-purpose flour
3/4 tablespoon baking soda
3/4 tablespoon ground ginger
1/2 tablespoon ground cloves
1/2 tablespoon cinnamon
extra sugar

Steps:

  • In a large bowl, cream butter till softened.
  • Beat in sugar till light and fluffy.
  • Beat in molasses, eggs-1 at a time- beating well after each addition, and salt.
  • Sift dry ingredients, mix two together well.
  • Form into 1 inch balls with sugar coated hands, roll in sugar and place on ungreased cookie sheets.
  • Bake at 350* 11-13 minutes.
  • Do not overbake.
  • Take out when center looks a little underdone.
  • Cool.

Nutrition Facts : Calories 206, Fat 5.7, SaturatedFat 3.5, Cholesterol 24.6, Sodium 121.1, Carbohydrate 37.6, Fiber 0.5, Sugar 25.5, Protein 1.9

SOFT GINGER SUGAR COOKIES



Soft Ginger Sugar Cookies image

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. I think this recipe came from Canadian Living magazine.

Provided by Cookin-jo

Categories     Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 11

2 1/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
3/4 cup butter, at room temperature
1 cup white sugar
1 egg
1/4 cup molasses
1/4 cup sugar

Steps:

  • Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
  • Beat butter 30 seconds, until soft.
  • Add sugar and beat until fluffy.
  • Add egg and molasses and beat well.
  • Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
  • The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
  • Roll into 1 inch balls, then roll the balls in sugar.
  • Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
  • Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.

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2020-11-21 Add the crystallized ginger with the last addition of dry ingredients, and mix until the last bit of flour is about 90% mixed in. Remove the bowl from the mixer, and mix the dough the …
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SOFT AND CHEWY GINGER COOKIES - BAKE. EAT. REPEAT.
Tips for perfect Ginger Cookies: you can use any kind of molasses in these cookies, but I definitely prefer to use fancy molasses instead of cooking or blackstrap molasses – it’s a …
From bake-eat-repeat.com


SOFT GINGER COOKIES RECIPE | MYRECIPES
Instructions Checklist. Step 1. In a bowl, with an electric mixer on medium speed, beat oil and brown sugar until smooth. Beat in eggs, vanilla, and applesauce until well blended, scraping …
From myrecipes.com


SOFT GINGER-MOLASSES COOKIES AND GINGER SYRUP - KING ARTHUR BAKING
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Beat in the …
From kingarthurbaking.com


GINGERBREAD COOKIE GLAZE RECIPE - THERESCIPES.INFO
Add flour, baking soda, salt, and ginger. Mix until a soft dough forms. Scoop into small balls (a little smaller than the size of a golf ball) and roll in sugar. Bake for 8-10 minutes; remove from …
From therecipes.info


SOFT AND CHEWY GINGER MOLASSES COOKIES - MOM ON TIMEOUT
2019-12-12 Preheat oven to 350F. Line baking sheet with parchment paper. Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet. Bake for 9 to …
From momontimeout.com


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Top Asked Questions

How do you make ginger and sugar cookies?
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. Roll into 1-1/2-in.
How to make soft ginger cookies or ginger molasses cookies?
This is how to make soft ginger cookies or ginger molasses cookies Dry ingredients - In a large bowl, combine flour, baking soda, salt, spices, and ground ginger - and set aside. In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
What is the best recipe for soft Gingersnaps?
These are the best soft gingersnaps. I always get requests for this recipe. Preheat oven to 375 degrees F (190 degrees C). Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 1/4 cup flour.
What is the recipe for a ginger and ginger bread?
Directions. In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours. Preheat oven to 350 degrees F...

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