Ginger cookies are a nostalgic holiday treats for me. Growing up, one of our good family friends would make them as part of a treat plate they would give us every Christmas. I don’t love ginger normally, but every Christmas when I taste them, I remember how much I really do like ginger when it is in cookie form. I have tried a few recipes over the years, but this is definitely the one I will use from now on. I know there are some people who prefer crisp and snappy ginger cookies, but I love how this recipe makes nice chewy and soft ones. Plus it makes a lot, which makes them even more perfect for sharing and gifting.
Soft and Chewy Ginger Cookies
Serves: 3-4 dozen
Ingredients
- 1 ½ cups butter, softened
- 2 cups granulated sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1½ teaspoon ground ginger
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F.
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt, then set aside.
- In a large bowl or the the bowl of an electric stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs and molasses until combined. Add in the dry ingredient mixture and beat just until combined. Cover dough and chill for at least 30 minutes in the refrigerator.
- Scoop and roll the dough into 1-inch diameter balls. Pour a generous amount of sugar onto a plate to cover the bottom. Roll each ball in the sugar until coated.
- Place on a cookie sheet covered with parchment or a silicon baking mat. Bake for 7-9 minutes, until set and beginning to crack slightly. Remove from oven, let cool slightly, then transfer to wire cooling rack to cool completely. Serve or store in an airtight container.
Notes
Source: Adapted slightly from Gimme Some Oven
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