I don’t know about you, but I think chewy ginger cookies are one of the best fall traditions! These perfectly spiced and seriously soft cookies will become one of your new holiday favorites. Bring to a family gathering and let the cookies speak for themselves!
The Recipe
November 11, 2018
Yields: 28 cookies
Prep time: 15 minutes | Chill time: 1 hour | Bake time: 11 minutes | Total time: 1 hour 26 minutes
Ingredients
The Cookie
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar, divided
- 3/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup molasses
- 2 1/4 cups all-purpose flour
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
Instructions
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In a large mixing bowl, add 1/4 cup granulated sugar, brown sugar and butter, and mix for about 2 minutes. Add the egg and vanilla, mixing together for about 30 seconds. Scrape down sides of bowl, then add the molasses and mix well, ensuring all the ingredients are combined.
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Add the dry spices to a small bowl to combine, then add all of the dry ingredients to the bowl. Mix slow until incorporated. Refrigerate the soft dough for about an hour.
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Preheat the oven to 350°F and grab your non-stick cookie sheet. Place the remaining 1/4 cup granulated sugar in a small shallow bowl. Form the dough into 1 1/2 tablespoon size balls with your hands and roll into the sugar. Then place on the cookie sheet, pressing them down slightly. Repeat and make sure the balls are about 2 inches apart.
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Bake for about 11 minutes, until they set and are slightly cracked on the top. Let the cookies cool on the baking sheet for about five minutes before removing to a cooling rack.
Voilà! Soft ginger cookies.