Soft Ginger Cookies
A lot of people asked for this recipe this holiday season so I've decided to share.
Who says this is only a Christmas cookie?
These are seriously the best cookies I've ever made. They're soft, chewy, and absolutely packed with spicy ginger flavor. I made these with my grandmother while celebrating the holiday season in snowy Illinois. Every year, she gets a gingerbread house (this year, a train) for my sister and I to decorate and we decided to incorporate it into our cookie display. Grandma emailed me the other day to say the train is still sitting on the dining room table, although the cookies have all been gobbled!
While I didn't come up with the base recipe (I found the same one on several websites, it seems to be kind of a standard), I did add my own little twist. I put in chopped candied ginger for an extra kick and popped the dough in the fridge for a few hours before baking. Chilling the dough allows it to set and come together, plus the cooler temperature of the dough means the center cooks slower and you get a crisp bake on the outside and a warm, soft center.
This isn't a fussy recipe as far as baking goes, but don't forget to roll the cookies in extra sugar before baking. This crucial step is how you ensure proper coloring and texture on your bake. I also suggest only baking one sheet at a time; while my top sheet yielded perfectly cracked cookies, the bottom sheet took much longer to bake, didn't crack, and were a little drier from the extra time in the oven. They are worth the wait!
- 3/4 cup butter, softened
- 1 cup sugar, plus additional sugar for rolling
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup candied ginger
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in eggs and molasses.
- In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the mixing bowl until well-combined.
- Chop candied ginger into very small pieces. Stir into dough to combine.
- Separate dough into two, wrap each in plastic wrap, and let set in the refrigerator for at least an hour.
- Preheat oven to 350*.
- Roll dough into 2-inch balls, roll in a small bowl of sugar until coated, and arrange on a baking sheet with sufficient space between cookies.
- Bake one tray at a time on the middle oven rack for 10 minutes, until puffy and golden.