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Big Soft Ginger Cookies
December 21, 2010

I made these cookies and followed the recipe exactly. My cookies tasted delicious but were flat. I re-made this recipe the next day, using 5 T of brown sugar instead of molasses and added no water. The cookies were able to be formed into balls immediately after mixing, no refrigeration necessary as other reviews have said. My second batch came out big, soft, and looking just like the picture.

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