Intro:
And hey, there’s nothing quite like Soft ginger cookies when the weather starts getting cooler. Ginger, cinnamon, and cloves combine with these cookies having that warm spice flavor, but also with a chewy, melt in your mouth texture that make the end result almost impossible to resist. These ginger cookies are soft on the inside (whether you’re a fan of ginger or you simply want to bring some spice to your baking), but they’re crisp on the edges which allows them to hold their shape. Let’s dive into the details!
Ingredients for Soft ginger cookies recipe
These cookies get the spices just right and are only a mere amount of sweetness. Here’s what you’ll need:
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 teaspoon baking soda
Unsalted butter, ¾ cup, softened
extra flour for rolling, extra granulated sugar for rolling
1 large egg
¼ cup molasses
1 teaspoon vanilla extract
Step-by-Step Soft ginger cookies recipe
Prepare the Oven:
Heat your oven up to 350 degrees Fahrenheit(175 C). Place parchment paper on a baking sheet so the cookies don’t stick.
Mix Dry Ingredients:
Whisk the flour, ginger, cinnamon, cloves, salt and baking soda in a medium bowl. Set this aside.
Cream Butter and Sugar:
Cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes in a large mixing bowl.
Add the Wet Ingredients:
Once that egg and molasses and vanilla extract beat smooth and mixed with everything, throw that into the shaker.
Combine Dry and Wet Ingredients:
Add the dry ingreidents to the wet mixure gradually, and stirring only until everything is combined. Don’t overmix, as that will toughen the cookie.
Shape the Cookies:
Form the dough in 1 inch balls. Place all the balls in the granulated sugar. Roll each one very thoroughly to coat then place on the baking sheet about 2 inches apart to allow for spreading.
Bake:
Put the cookies in the oven for 8 – 10 minutes. Remove them after the edges begin to ‘set’ but before the tops are completely brown, for extra soft cookies. When cooled, the cookies will continue to cook.
Cool and Enjoy:
Take the cookies off the baking sheet and let them cool a few minutes, then transfer to a wire rack so they finish cooling.
Perfectly Soft Ginger Cookies Tips
Use Molasses: Besides that, molasses not only flavors the cookies, but also keeps them soft and chewy. Blackstrap molasses can be a little too bitter, so steer clear of that one.
Don’t Overbake: So remove the cookies from the oven when the edges are set, but the centers are still slightly undone.
Storing the Cookies: Leave these ginger cookies out at room temperature to be soft (or store these in an airtight container). They’ll remain chewy up to a week!
Final Thoughts
They’re soft ginger cookies with sweet, spicy, and chewy all in perfect balance, and the perfect thing to enjoy with your family at holiday gatherings, or simply when you’re in need of comfort. The ultimate cosy snack – serve them with a glass of milk or a cup of warm tea and you’ve got it.
Try this recipe out and comment below to let us know how it went!
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