Classic Christmas cookie rolled in sugar, full of spice and gorgeous with all it’s crevices. These Soft Ginger Cookies have to be on your cookie plate this holiday weekend!
SOFT GINGER COOKIES
This is a classic. Ginger cookie - rolled in sugar, full of spice and gorgeous with all it's crevices. The combination of ground ginger and molasses makes it a perfect cookie for the cold season. It spreads the warm and cozy feeling as it melts in your mouth.
These babies are soft and chewy. Fluffy and puffy. For more crispier cookie - bake them for few more minutes. But beware, these are easy to over-bake. Also, to achieve the look show on my photos, do not flatten the cookie balls before baking. Simply roll a cookie ball in sugar and place on baking sheet, just like when making my Gingerbread Snickerdoodles.
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Just a tip: when making cookies, bake only half of the dough at a time and freeze the other for later. It saves you time and you work. You can freeze this dough in balls.
CAN I USE FRESH GRATED GINGER IN THIS RECIPE?
I think fresh ginger will work just fine. You will need a small amount since it will be stronger in flavor.
More Holiday Cookies Recipes:
SOFT GINGER COOKIES RECIPE:
Soft Ginger Cookies
Ingredients
- 2 ¼ c all-purpose flour
- 1 ½ teaspoon ground ginger
- 1 ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ c unsalted butter room temperature
- ½ c granulated sugar
- ¼ c packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ c unsulphured molasses
- granulated sugar for rolling
Instructions
- Line a baking sheet with silpat, parchment paper or aluminum foil. Set aside.
- In a medium mixing bowl, whisk together dry ingredients ( flour, ginger, soda, cinnamon, cloves and salt ). Set aside.
- In a large mixing bowl of a stand mixer, beat butter and both sugars until light and fluffy. Add egg yolk and vanilla extract. Beat until combined. Add molasses and beat until combined and the batter is light brown.
- Add dry ingredients at once and fold in. Beat 20 seconds until the dough is smooth.
- Cover the bowl with seran wrap and refrigerate for 30 minutes. You can freeze the dough at this point.
- Preheat oven to 375 degrees F.
- Roll the dough into a tablespoon size balls and roll in sugar. Place on prepared sheet. Keep the dough chilled in between batches. Bake cookies for 15 to 18 minutes. Cool on a sheet for 2 minutes, then transfer to wire racks to cool completely.
the wicked noodle says
These look soooo good! I love your photo showing why you shouldn't flatten them. Great time of the year for these!
CrunchyCreamySw says
Thank you so much, my friend!
Averie Cooks says
These are picture perfect! My idea of a perfect soft ginger cookie, which is the best thing ever!
CrunchyCreamySw says
It really is! Thanks, Averie!
domesticfits says
Gorgeous. I totally want to make sandwich cookies out of these.
CrunchyCreamySw says
Great idea, Jackie! They would be perfect for it! Thank you!
CrunchyCreamySw says
Thank you so much, Katie!
Jessica says
Soft ginger cookies are the best! I've been gone for a week and I see I have a lot of your delicious recipes to catch up on! 🙂
CrunchyCreamySw says
🙂 Always great to see you here, Jessica! Thank you!
Cathy Pollak says
What is it about the ginger cookie. It's just awesome and tastes like Christmas.
CrunchyCreamySw says
Right? First bite and you know it's holidays! Thanks, Cathy!
Curry and Comfort says
Mmmmm.. ginger cookies. These bring me back to my childhood. I know what you mean about the joy of kids when it comes to Christmas. As an adult, I was becoming cynical about all the Christmas commercialism until I had kids. Now it's like experiencing the awe of all the magic of Christmas again as I did when I was a kid. It's wonderful. 🙂
CrunchyCreamySw says
Yes, it is! Thank you, Ramona!