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ByRosemary
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An easy and deliciousSoft Ginger Cookiesrecipe, perfect for the holidays or any time you want a perfectly soft spiced cookie. They are flavored with ginger andcinnamon, andmolassesgives the cookies a complexflavorplus a soft andchewytexture.
If there’s anything that gets me in a Christmas mood, it’s the scent of ginger andcinnamon. No matter what time of year, if I make these easyginger cookies, it feels like the holidays.
These aresoft ginger cookies, the best kind if you ask me. So many gingerbreadcookie recipesare brittle and hard – not with these. They are soft, a littlechewy, and with the perfect amount ofspices.
What I love best about these cookies is theflavor. They’resweet, but themolassesadds a slight bitterness that balances out thesweetness. It also makes lightlychewyginger cookies. They really are the bestChristmas cookierecipe.
Table of Contents
Ingredients
- All-purposeflour(11% +protein)
- Salt
- Baking soda
- Ground ginger
- Cinnamon
- Softenedbutter
- Granulated sugar(white sugar)
- Brown sugar
- Room temperaturelarge egg
- Molasses(notblackstrap molasses)
What is the difference between Molasses and Blackstrap Molasses?
Molasses has a redder tone to it and is sweeter but acidic, whereas Blackstrap is dark, salty and quite bitter. Although Blackstrap is healthier for you.
BakingInstructions
Whisk theflour, salt,baking soda, ginger, andcinnamonin amedium bowl. Set the dryingredientsaside.
Cream thebutterfor one to two minutes in alarge bowlwith ahand mixeror astand mixer.Beat in both types of sugar, egg, andmolasses. Mix well until combined.
Add theflourmixture in twobatches, beating well between each addition. Once the dough comes together cover the bowl and chillin the refrigerator for one hour.
Preheat theovento 350°F (180°C) and linethe cookie sheetswithparchment paperor asiliconebakingmat.
Roll the dough into small balls (approximately1-inch balls) and then roll them ingranulated sugaror cane sugar, so they are evenly coated. Place thecookie dough ballson the preparedcookie sheets.
Baketheginger cookiesfor 10 to 15 minutes. Leave them on thebakingsheet for five minutes and then transfer them to awire rackto cool completely before serving.
How to keep cookies from spreading
Be sure to use a higher protein flour with at least 11.5- 12% protein count. And don’t forget to chill the dough for at least 1 hour before baking the cookies. These tips will help produce the perfect Ginger Cookies.
Storage Tips
Once the cookies are thoroughly cooled, store them in anairtight container. They will keep for two to three days atroom temperature.
You can alsofreezethem. Once cooled, transfer them to afreezer-safe bag or container. They will keep well for up to a month or two. You can thaw them atroom temperature, and they willtasteamazing.
Every cookie platter needs someginger molasses cookies– everyone will love them. Enjoy!
More CookieRecipes
- Christmas Rum Cookies
- Soft Gingerbread Cookies(Gingerbread Men)
- Italian Spritz Cookies
- Chocolate Hazelnut Shortbread Cookies
Easy Soft Ginger Cookies
Rosemary Molloy
An easy and deliciousSoft Ginger Cookiesrecipe, perfect for the holidays or any time you want a perfectly soft ginger cookie.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 163 kcal
Print Recipe Pin Recipe
Ingredients
- 2 cups all purpose flour (11% + protein)
- 1 pinch salt
- 2 teaspoons baking soda
- 1½ teaspoon ginger
- 1 teaspoon cinnamon
- ¾ cup butter (softened)
- ½ cup granulated or very fine/caster sugar
- ½ cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- ¼ cup molasses (not black strap)
Instructions
Whisk together the flour, salt, baking soda, ginger and cinnamon. Set aside.
In the mixing bowl cream the butter for 1-2 minutes, beat in the sugars, add the egg and beat, add the molasses and beat to combine.
Add the dry ingredients half at a time beating on low (or mix with a spatula or wooden spoon) to combine. Cover the bowl and refrigerate for approximately 1 hour.
Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
Roll the dough into small balls (1-1 ½ inch / 2½-3½ cm size). Roll in granulated sugar or cane sugar, place on prepared cookie sheets 2 inches (5 cm) apart.
Bake for 10-15 minutes. Let cool 5 minutes on cookie sheets then move to a wire rack until completely cooled. Enjoy!
Notes
Once the edges are firm when touched the cookies are done.
Store the thoroughly cooled cookies in an airtight container. They will keep for two to three days at room temperature.
You can also freeze them. Once cooled, transfer them to a freezer-safe bag or container. They will keep well for up to 1-2 months. You can thaw them at room temperature, and they will taste amazing.
Nutrition
Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Updated from December 13, 2021.
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