Big Soft Ginger Cookies

The making of them was fine, as there was no mention of what gas to put oven on, I tried gas 4 for 10 minutes, no good soggy bottoms, then tried gas 6 for 16 minutes, did the job. I also added some crystalised ginger in mix as I love the heat.

Doubled the spices per a previous suggestion. Used fresh grated ginger. Used butter. Used honey. Tried them as round dough balls and as flattened and both are good. I used a little less butter so they kept their shape a bit better.

If using a cookie scoop, make sure it is smaller than these. Apart 5he smallest would do.

I added butter instead of margarine, but I patted them down too much, they turned out big, flat and crunchy!! People loved them so much that they asked for the recipe. So if you want crunchy flatten them more. All in all they are great

I didn't use clove cause i feel like it's too strong. I also added cocoa powder instead of ginger once and the family loved them too.

They're good, and I'll make them again. I used butter not margarine, and increased ginger and spices by 50%. They required more sugar to roll them in. Also, I didn't pat down the cookie dough balls. The soft dough spreads to a nice cookie while baking. They're not hard/crispy like ginger snaps.