Soft and Scrumptious Ginger Cookies
Get ready to indulge in the ultimate holiday treat with these Soft and Scrumptious Ginger Cookies! Packed with warm spices like ginger, cinnamon, and cloves, these irresistibly chewy cookies are lightly coated in sugar for a perfectly crisp outer layer that contrasts beautifully with their tender, melt-in-your-mouth center. Made with molasses for a deep, rich flavor, these cookies are effortlessly easy to prepare and bake in just minutes, making them perfect for festive gatherings or cozy evenings at home. Whether served alongside a hot cup of tea or as part of your holiday dessert spread, these ginger cookies are sure to become a family favorite. Plus, they can be stored or frozen to enjoy their delightful spiced goodness anytime!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 1 large Egg
- 0.25 cups Molasses
- 1 teaspoons Vanilla extract
- 0.25 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter-sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop out tablespoons of dough and roll them into balls. Roll each ball in the extra granulated sugar to coat completely.
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked. This helps create a soft and chewy texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 13.0 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
