Soft Ginger Cookies Recipe
Servings: 11 Servings
Ingredients
- ¾ cup unsalted butter softened (1 ½ sticks)
- 1 cup light brown sugar
- 1 large egg room temperature
- ¼ cup unsulfured molasses
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup granulated sugar for rolling
Instructions
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5-7 minutes.¾ cup unsalted butter, 1 cup light brown sugar
- Add the egg, molasses, and vanilla, and mix well.1 large egg, ¼ cup unsulfured molasses, 1 teaspoon vanilla extract
- Then add the flour, ginger, baking soda, cornstarch, cinnamon, cloves and salt and mix until no dry streaks remain.2 ¼ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon salt
- Scoop into 2-tablespoon sized balls, then roll in granulated sugar. Place on a small baking sheet lined with parchment paper or plastic wrap. It’s ok if they're close together because you’re not baking them on this cookie sheet. Cover, and chill for at least 30 minutes to 1 hour.¼ cup granulated sugar
- Preheat the oven to 350°F, and place the dough balls 2-inches apart on a parchment lined baking sheet. Use the bottom of a drinking glass or ramekin to gently press down on the dough.
- Bake for 9–11 minutes until the tops look set. Let the cookies sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cookies. Actual calories will vary.
- Recipe yields 20-22 cookies when you use a 2 tablespoon-sized cookie scoop.
- Don't skip chilling the dough. The dough is soft and needs time to firm up in the fridge; otherwise, it will spread.
- Store leftovers at room temperature for 3 to 4 days. Freeze the baked cookies on a baking sheet until firm. Move them to freezer bags or containers with a piece of waxed paper in between each cookie and freeze for up to two months.
- To freeze raw dough: Scoop the cookie dough into balls and roll them in sugar. Place the dough balls on a parchment lined baking sheet and freeze until firm. Once they’re solid, move them to a freezer bag or airtight container. Keep them frozen for up to two months. When you’re ready to bake the cookies, place the frozen dough balls on a prepared baking sheet and bake as usual. Add a couple of extra minutes to the bake time since they’re going in frozen.
Nutrition Facts
Soft Ginger Cookies Recipe
Serving Size
2 cookies
Amount per Serving
Calories
329
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
40
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
48
mg
16
%
Sodium
169
mg
7
%
Potassium
182
mg
5
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
3
g
6
%
Vitamin A
410
IU
8
%
Vitamin C
0.01
mg
0
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
