Soft and Chewy Ginger Cookies
These Soft and Chewy Ginger Cookies are full of warm spices and rich molasses flavor, with perfectly crisp edges and tender, chewy centers. A cozy holiday classic that’s simple to make and impossible to resist.
Servings: 24 cookies
Calories: 140kcal
Cost: 8
Equipment
- mixing bowls
- electric mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- wire rack
- oven
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
- 1 tsp baking soda
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and molasses; beat until smooth.
- Gradually add dry ingredients to wet mixture, stirring until combined. The dough will be soft and slightly sticky.
- Roll tablespoon-sized portions of dough into balls and coat with granulated sugar. Place on baking sheets about 2 inches apart.
- Bake for 9–11 minutes, until edges are set but centers are soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For extra chewiness, don’t overbake the cookies — they’ll continue to set as they cool. Roll in coarse sugar before baking for a sparkling finish. Store in an airtight container for up to 5 days, or freeze the dough for later use.