Soft Ginger Cookies

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These Soft Ginger Cookies will just melt in your mouth! They're so softy and chewy with just the right amount of sweetness and spice. They're the perfect cookie to make for Christmas.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 211kcal

Author: Audrey Wood

Cost: $5

Equipment

Hand or stand mixer
Large mixing bowl
Baking sheet
Parchment paper (not wax paper) optional

Ingredients

12 tablespoons unsalted butter softened to room temperature (¾ cup)1
1 cup sugar
1 teaspoon vanilla extract
2 ½ cups all purpose flour
1 ¼ teaspoon ground ginger see note
½ teaspoon salt
½ teaspoon cinnamon
1 pinch ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
3 tablespoons molasses

Instructions

Begin by preheating your oven to 350° and lining a baking sheet with parchment paper (not wax paper) or greasing it well.
With a hand or stand mixer, cream together the sugar, butter (softened to room temperature), and vanilla extract (image 1).
12 tablespoons unsalted butter, 1 cup sugar, 1 teaspoon vanilla extract
Add in the remaining ingredients and mix until well combined (image 2). I recommend using a spatula to scrape the sides if using a stand mixer.
2 ½ cups all purpose flour, 1 ¼ teaspoon ground ginger, ½ teaspoon salt, ½ teaspoon cinnamon, 1 pinch ground cloves, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 large egg, 3 tablespoons molasses
Form about 16 dough balls and place six per baking sheet (image 3). The dough may seem crumbly but it will come together as you form the dough balls. You can always run your hands under water from your sink before forming them if the dough is still too crumbly.

You can use smaller or larger dough balls but you will need to adjust the baking time. You will know the cookies are done with the edges are golden.

Bake for 10 to 12 minutes or until the edges are golden. Let the cookies rest on the hot tray for 10 minutes before moving. This will help them finish baking outside of the oven and keep them ultra soft.

Be sure to let them rest before transferring. This step should not be skipped.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.

Note:

*If you like a lot of ginger flavor you can 1½ teaspoons. I thought they were perfect with 1¼ teaspoon.

Storage:

Store any leftover cookies in an airtight container at room temperature. The cookies will be good for up to four days after making.

Nutrition