I like softer cookies too, so I always roll out the dough about 1/4" thick. I've also found that if you stick a piece of bread (it doesn't matter what kind) into your cookie jar, that'll help keep the cookies soft after they've cooled. Good luck!


  • 1/2 C margarine
  • 1/2 C shortening
  • 1 C sugar
  • 1/2 C brown sugar (firmly packed)
  • 1 egg
  • 1/4 C light molasses
  • 3 1/2 C Gold Medal flour
  • 2 tsp baking soda
  • 2 tsp cinammon (I put in about 4 tsp)
  • 1 tsp ginger (I put in about 2 tsp)
  • 1/2 tsp cloves (I use about 3/4 - 1 tsp)


Thoroughly cream the first six ingredients. Sift together the flour, soda, and spices. Stir into the sugar mixture. Wrap dough in plastic and chill in the refrigerator for 2-3 hours. Roll out dough to desired thickness (thicker dough makes softer cookies) and cut out desired shapes. Bake at 350-375 for 7-8 minutes.

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Submitted 6/13/05.
Source: My mom
Submitted By: Lisa Cotterman
Gingerbread cookies