The Best Soft Ginger Cookies
Discover the ultimate holiday treat with *The Best Soft Ginger Cookies*! Bursting with warm spices like ginger, cinnamon, and cloves, these cookies are irresistibly soft and chewy, delivering a perfect balance of sweetness and spice. Made with rich molasses and rolled in a sparkling coat of sugar, these delicacies bake up with tender centers and delicately crisp edges. Ready in under 30 minutes, this easy ginger cookie recipe is ideal for festive gatherings, cookie swaps, or cozy afternoons with a cup of tea. Plus, they stay fresh for days, making them a must-have for your dessert repertoire. Bake up a batch of these spiced delights and fill your home with the comforting aroma of the holidays!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 2 teaspoons Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 0.25 cup Unsulphured molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Coarse or 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 mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg, molasses, and vanilla extract until fully combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Scoop out dough using a tablespoon or a small cookie scoop (about 1.5 tablespoons of dough per cookie). Roll each scoop of dough into a ball using your hands.
Roll each dough ball in the coarse or granulated sugar, coating the entire surface.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your soft, spiced ginger cookies! Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 457.3 g | 166% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 243.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1322 mg | 28% | |
*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.
