Soft Chewy Ginger Cookies
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!
Servings: 30 cookies
Equipment
- Stand Mixer
- Mixing Bowl
- Baking Sheets
Ingredients
- ¾ cup Butter, unsalted, softened
- 1 cup Sugar
- 1 lg Egg
- ¼ cup Molasses
- 2 ¼ cups All Purpose Flour
- 2 tsp Ground Ginger
- 1 tsp Baking Soda*
- ½ tsp Ground Cloves
- 1 tsp Cinnamon
- ¼ tsp Salt
- Additional Sugar, for rolling dough in
Instructions
- 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 ½ 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.
Notes
*If you omit the baking soda you will get a denser, slightly crisper cookie.
Nutrition
Calories: 115kcal
