Soft Ginger Cookies
Indulge in the warm, spiced flavors of holiday baking with these irresistibly soft ginger cookies. Infused with the perfect balance of ground ginger, cinnamon, and cloves, these cookies are a cozy treat with just the right hint of molasses for a rich depth of flavor. Their soft, chewy texture comes from a buttery dough rolled in a sparkling coat of granulated sugar, which adds a subtle crunch to every bite. Ready in under 30 minutes, these classic cookies are simple to make and perfect for sharing, whether you're crafting a festive dessert platter or enjoying them alongside a cup of tea. With make-ahead and storage tips included, these soft ginger cookies are a must-bake for any season!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 2 teaspoons Baking soda
- 0.75 cups Unsalted butter, softened
- 1 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 large Egg
- 0.25 cups Molasses
- 0.33 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 flour, ground ginger, cinnamon, cloves, salt, and baking soda. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar (1/4 cup) using an electric hand mixer or stand mixer set to medium speed, until light and fluffy (about 2-3 minutes).
Add the egg and molasses to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed, and mix until a soft dough forms.
Using a tablespoon or small cookie scoop, portion out the dough and roll it into 1-inch balls.
Roll each ball of dough in the extra granulated sugar (1/3 cup) until fully coated, and place on the prepared baking sheets, leaving about 2 inches of space between cookies.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers look slightly underbaked. Avoid overbaking to keep them soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 15.7 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 75 mg | 2% | |
*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.
