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Soft and Chewy Ginger Cookies

Make these soft and chewy ginger cookies that have a very subtle and delicious flavor. They are similar to ginger snaps, but they are soft and chewy.
Course Dessert
Cuisine American
Keyword cookies, ginger cookies, ginger snap cookies
Prep Time 5 minutes
Cook Time 1 hour
Cooling time 10 minutes
Servings 48 cookies

Equipment

  • Mixer or Hand Mixer

Ingredients

  • 3/4 cup butter
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 4/3 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp vanilla
  • 1/8 tsp ground cloves
  • 1 large egg
  • 1/4 cup molasses
  • 1 cup granulated sugar

Instructions

  • Preheat your oven to 350°
  • Add you butter and sugar to your bowl. Using a hand mixer or KitchenAid mixer, cream the two together until the are fluffy. Then add your egg, vanilla, and molasses.
  • While that is mixing, mix all your dry ingredients together in a bowl.
  • Once the egg, vanilla and molasses are well mixed, add the dry ingredients and mix until combined.
  • Scoop out spoon sized balls and lay them out on your sheet pan. On a large sheet pan I do 12 balls. I sprinkle a bit of raw sugar to the top to add a touch of sweetness and sparkle.
  • I roll the balls out to smooth out any rough edges from scooping out the dough. I use a 1 heaping teaspoon for each scoop.
  • Now, if you want these to be nice and chewy, bake them from 8-10 minutes.
  • Take them out when they are still pretty soft and puffy. Let them sit for a couple minutes and then use a spatula to se them on a bakers rack to cool. I like to bake mine at 8 minutes, which makes them seem uncooked, but once they sit on the pan and rest, they will firm up. You can also cook them about 12 minutes and get a more crisp cookie. I like mine soft and chewy. This also depends on the size of the cookie dough balls. I make my in the smaller size so they are a more manageable sized cookie.
  • Store in an airtight container or ziplock bag and they will stay nice and soft and chewy.