Soft ginger cookies. Fragrant and warm. Soft ginger cookies have always seemed like such a difficult cookie to make. I don’t know why I thought that way but I’m pretty sure I was scared by the idea of using molasses. Ever since I made those spice bars I’ve become a little bit more adventurous with molasses (I mean, I can’t leave an opened container of molasses lying around in the home forever) and baked some seriously delicious soft ginger cookies.
Honestly, I was surprised at how well these turned out. These ginger cookies are soft, cute, and would make a really good housewarming gift. Who knew I could bake ginger cookies? The best part is, I’ve reduced the amount of sugar used so they’re not quite as sweet as many of the store bought versions.
Recipe: Ingredients for baking soft ginger cookies
Here’s a list of all the ingredients you’ll need to make these soft ginger cookies:
¾ cup butter, softened room temperature (I used salted but it doesn’t really matter)
½ cup granulated sugar
1 tablespoon water
¼ cup molasses
2 ¼ cup flour (all purpose will do)
1 teaspoon ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
a bit of extra granulated sugar on the side to roll cookie dough before baking
First off, use a big bowl and cream the butter until it’s lighter. Add the sugar and continue to beat it up.
Once it looks nicely incorporated, beat in the egg, water, and molasses.
Whip all those ingredients together until you get one cohesive mix.
In a separate bowl, mix the flour, ginger, baking soda, and cinnamon together.
Add the dry mix to the wet mix and fold together until you get a really nice soft dough.
Toss the cookie dough into the fridge for about 30 minutes to make it a little easier to handle. Roll little balls of dough and give them a sugar coating before putting them on the baking sheet.
Now, here comes the tricky part. You’ll want to bake these cookies at 350 degrees for about 8 – 10 minutes. Err on the side of caution and aim for 8 minutes to see how they fare in your oven.
They should look slightly darker on the bottom but just barely so. They’ll feel really soft when you first take them out of the oven but they do firm up. They don’t spread too much and give off a beautiful little dome shaped cookie. It’s best to under bake then over bake. Give them a minute to firm up on the baking sheet, and then transfer to a cooling rack.
My big kid absolutely loves these ginger cookies. The dusting of sugar gives them a slight little crunch but the inside is soft and velvety almost like a brownie. They’re rich but not overwhelming and go really really well with a glass of milk. The best part is they’re not as sweet as many store bought brands.
This recipe is also relatively fool proof. My big kid was able to follow it all from start to finish and made her own batch of ginger cookies. I’ve also forgotten the dough in the fridge for the entire day and they still turned out just fine when I baked them later that evening. I had to leave the dough on the counter for a little while but they still baked well and tasted great.
So, if your family likes ginger, you may just want to give this ginger cookie recipe a try!
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