Soft and Chewy Ginger Cookies
A traditional soft yet chewy ginger cookie. Perfect for the holidays.
Ingredients
- ¾ cup butter
- 1 cup sugar
- ¼ cup unsulphured molasses
- 1 egg
- 2¼ cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- Pinch of nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar for rolling
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Instructions
- Preheat oven to 375°F.
- Place the butter and sugar in the bowl of a stand mixer. Beat on medium speed until fluffy, about 3–4 minutes.
- Turn off the mixer and add the egg and molasses. Beat until combined.
- Mix the ¼ cup flour with baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- Pour into the mixer and beat on low until combined.
- Add the remaining 2 cups of flour in two additions, beating after each addition.
- Roll the cookies into 1 inch balls.
- Roll each ball in granulated sugar and place 2 inches apart on a baking sheet.
- Bake for 10–12 minutes until the cookies no longer look moist on top.
- Remove from the oven and let cool for 2 minutes on the baking sheet. Remove and place on a cooling rack until cool. Serve with a glass of milk!
Notes
You can substitute 3 teaspoons of pumpkin pie spice or apple pie spice for the cinnamon, cloves, nutmeg, and ginger.
You can also substitute 2 teaspoon of fresh grated ginger for the powdered ginger. For even more ginger flavor, stir in ⅓ cup of finely chopped candied ginger with the flour.
Nutrition
Serving: 1cookieCalories: 155kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 97mgPotassium: 68mgFiber: 1gSugar: 15gVitamin A: 187IUCalcium: 13mgIron: 1mg
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