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.
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:
- 2 1/4 c all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3/4 c unsalted butter room temperature
- 1/2 c granulated sugar
- 1/4 c packed brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1/2 c unsulphured molasses
- granulated sugar for rolling
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.