Soft Ginger Cookies
Sugar, spice, and everything nice - the main ingredients in these soft and chewy ginger cookies. They will have you begging for more!
Soft Ginger Cookies Ingredients
Ginger - Most recipes call for ground ginger, but I like to take the ginger flavor to a whole new level so I use a combination of ground and fresh grated ginger. Fresh ginger intensifies the flavor because it is a little bit spicier. I love baking with ginger because it has a powerful flavor profile, but also because it can have health benefits for digestion, nausea or anxiety. When flavor meets health benefits, its a win win!
Molasses - These cookies wouldn’t taste the same without it. Molasses is a dark sticky liquid that results from the process of turning sugarcane into sugar. It has a strong flavor similar to burnt caramel or brown sugar only less sweet.
Soft Ginger Cookies Recipe Tips
Slightly Underbake - Take the cookies out of the oven as soon as they puff up and the bottoms are slightly brown and holding together. As the cookies cool they will stay soft and chewy.
Adjust as You Go - With every recipe, I recommend tasting along the way and adjust the amount of any of the ingredient to suit your taste.
Soft Ginger Cookies Variations
Don’t Sugar Coat It - Some teeth are more sensitive than others. If you don’t like the way the sugar coating feels on your teeth, you can easily skip the step where you roll the cookies in a sugar coating before baking. They will still taste just as good!
More Baking Recipes
My Favorite Chocolate Chip Cookies
Soft Ginger Cookies Recipe
Ingredients
4 1/2 cups All Purpose Flour
4 teaspoons Ground Ginger
2 teaspoons Baking Soda
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Ground Cloves
1/4 teaspoon Salt
1 1/2 cups Unsalted Butter
2 cups Granulated Sugar
2 Eggs
1/2 cup Molasses
4 teaspoons Freshly Grated (or Frozen and Thawed) Ginger
Topping
3/4 cup Granulated Sugar
Directions
Preheat oven to 350 degrees Fahrenheit.
Mix dry ingredients together. In a medium bowl add flour, ginger, baking soda, cinnamon, cloves, and salt. Mix together with a whisk or a fork. Set aside.
Cream butter and sugar. In a big bowl with a stand mixer or a handheld mixer, cream butter and sugar together until fluffy, about three minutes.
Add in eggs one at a time, mixing in between each addition.
Mix in molasses and freshly grated ginger.
Add dry ingredients to the wet ingredients and mix together until ingredients are incorporated. I do this in increments to make sure the flour gets mixed in and the batter isn’t lumpy.
To size and shape the cookies, use a 1/4 measuring cup to scoop the batter and roll into 2 inch balls. Roll the ball in the sugar topping and place on a baking sheet that has low sides. Leave about 2 inches in between each cookie.
Bake for 11-13 minutes or until the tops puff up and bottoms are slightly brown.
Store in an airtight container for up to a week or freeze them for up to three months.
This is one of my family’s favorite cookie recipes. Let me know in the comments below if you try them!
-Jessie
