Soft Cinna Ginger Cookies
Indulge in the cozy flavors of fall with these Soft Cinna Ginger Cookies—perfectly spiced, irresistibly chewy, and beautifully coated in a sweet cinnamon-sugar layer. Combining the warmth of ground ginger, cinnamon, and cloves with the rich depth of molasses, these cookies deliver a burst of comforting spice in every bite. The dough is chilled for easy handling, rolled in a luscious mixture of brown sugar and cinnamon, then baked to soft perfection in just 10 minutes. Ideal for holiday gatherings or an everyday treat, these cookies are simple to make and stay deliciously tender for days. Whether paired with a steaming cup of tea or a glass of milk, they’re guaranteed to bring a taste of homemade warmth to any occasion.
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Recipe Information
Ingredients
- 0.75 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.25 cups Molasses
- 1 pieces Large egg
- 2 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Brown sugar (for rolling)
- 1 teaspoons Ground cinnamon (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 large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a handheld or stand mixer.
Add the molasses and egg to the creamed mixture, beating until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes to make it easier to handle.
While the dough is chilling, prepare the rolling mixture by combining the brown sugar and ground cinnamon in a shallow bowl.
Once chilled, use a tablespoon or cookie scoop to portion out the dough, rolling each piece into 1-inch balls.
Roll each ball in the brown sugar and cinnamon mixture until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft. Avoid overbaking for a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
3371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 506.1 g | 184% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 319.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 616 mg | 13% | |
*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.
