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Mom's Ginger Cookies

These are the best soft, chewy, gingeriest cookies. Yum!

This makes a biiiig batch...I usually make half (or 1/3 might be easier based on the measurements). For the bread flour, if you don't have a scale, it might be easiest to buy it in the bulk section and weigh it on their scale. You could also use all-purpose flour, it's just not quite as chewy."


2 cups Vegetable Oil
3 cups Sugar
3 Eggs
3/4 Cup Molasses
2.25 lbs Bread Flour
2 T Baking Soda
1.5 tsp Salt
1 T Cinnamon
3/4 tsp ground cloves
1/2 cup grated fresh ginger


Preheat oven to 325

Cream oil and sugar. Add eggs one at a time, scrape bowl in between. Mix in Molasses and ginger. Whisk dry ingredients in a separate bowl. Mix into wet ingredients.

Roll into tablespoon size balls and dip in sugar. Put onto a parchment lined cookie sheet. Press slightly and sprinkle with more sugar. Bake 10 minutes or so...until puffed and cracked.

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Nutritional Information
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