Soft Chewy Ginger Cookies are perfectly spiced, delicious ginger cookies. They are a favorite Holiday cookie recipe! If you prefer a softer, chewier gingersnap type of cookie, this is the recipe for you!
Heat oven to 350° F.
In a stand mixer bowl, or a large mixing bowl (if mixing by hand), cream the butter and sugar together until light and fluffy.
Beat in the egg and molasses.
In a mixing bowl, combine the flour, ginger, baking soda, cloves, cinnamon, and salt.
Gradually add large spoonfuls of the dry mixture to the creamed mixture and mix well.
Roll into 1-1/2 inch balls, then roll the balls in sugar.
Bake at 350° F until cookies are puffed up a bit and lightly browned, 10-12 minutes.
Let cool on baking sheet for 5 minutes, then remove to wire racks to finish cooling.
*If you omit the baking soda you will get a denser, slightly crisper cookie.