Soft and chewy with crackly crunch on the outside! Cookie perfection! These classic cookies are easy to make and everybody loves them! Don’t wait until the holidays to whip up a batch!
So lets just do this shall we? Lets just post cookies all month…no chicken, no salads or veggies, nothing but cookies!
Soft Ginger Cookies…
not to be confused with my Perfect Molasses Cookies. These are softer and more cake like. (cake…yay!) but side by side? Hey, I’d eat them both. I couldn’t pick one favorite between the two. So make both and share! Pick up a pack of cellophane gift bags from your local hobby store, stack them up, tie them with a pretty ribbon and share with those you love!
Another great gift cookie are Cream Wafer Cookies. These are based on an old Betty Crocker recipe. They look so fancy but are really just so easy to make!
Notes to make Soft Ginger Cookies:
- Do take the time to preheat your oven when making cookies – impatience will not be your friend.
- Make sure there is at least 2 inches between your cookies before baking. It’s the difference between having a perfectly round cookie that looks like it came from a bakery or a semi-square cookie that looks like…well not a bakery cookie!
- You can easily substitute regular sugar for the raw sugar to roll the dough in, but I like the crunchy texture the raw sugar gives and it kinda makes your cookies all sparkly..I like sparkly.
Soft Ginger Cookies
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter softened
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 1/3 cup raw sugar regular sugar will work too
- Preheat oven to 350 degrees.
- Line cookie baking sheet with Silpat liner or parchment paper.
- In medium bowl combine flour, ginger, soda, cinnamon, cloves and salt and set aside.
- Using an electric mixer beat softened butter and sugar until light and fluffy. Add egg and molasses. Beat until well combined. Scraping down sides of bowl.
- Gradually add dry ingredients to wet ingredients until well combined.
- Shape cookie dough into 1" balls and roll in raw sugar.
- Place 2" apart on prepared baking sheet.
- Bake for 10-12 minutes or until cooked through but soft to the touch.
- Cool 5 minutes before removing from baking sheet onto cooling rack.
Hi Kathi and Rachel.
When I roll these in to balls and place on baking sheet and tray do I then press them flat with back of a spoon?
Or do they flatten them selves in cooking process?
Hi Camilla, we don’t press them. It keeps the middle higher and softer. A thinner cookie makes for a crispier cookie.
I want to make theses but have everything except molasses I have honey or maple syrup, can I use it??
Kathi Kirk says
Hi Beth – either will work in the dough. But it won’t taste the same. The molasses ads a kick that the other will not. I’d probably use honey as it’s thicker and won’t thin out the batter. Good luck!
I made these, and they are FANTASTIC! They have made it to my list of favorite cookies to bake. Thanks for posting!
Kathi Kirk says
Thanks Kristi! I am so glad you liked them!
Ohhhh…these are mine! I love ginger cookies, I think maybe they are my favorite. Nice pix, Kathi. I’m still working on my extra pounds as well…;)