(Big) Soft Ginger Cookies

Soft Ginger Cookies

Soft Ginger Cookies

I have to admit, I have been in a little post-Thanksgiving cooking slump. Thankfully, the cookie, I mean winter, season is here πŸ™‚ I know, you can bake cookies throughout the year, and I do that quite often, but I find myself baking the most cookies in the month of December. One of the reasons is that this is the time when most holiday parties are happening and everyone loves freshly baked cookies! This way, I get to sample quite a few different recipes and not have to eat all of them myself πŸ™‚ or try to scale down the recipe too much.

These particular cookies are some of my fiancΓ©’s favorites and the recipe has been handed down from his mom, and I can see it being passed through generations since it is delicious. The original recipe calls for making “big” cookies, but because I wanted to bring these to a party, I made them a little smaller to get more cookies out of it πŸ™‚ These are not very sweet since I used the lower end of the recommended sugar, but with the spices and sugar layer on top, I really didn’t miss the extra sugar…plus, cutting sugar out saves quite a bit of calories and one can have multiple cookies with less sugar guilt πŸ™‚

Ingredients (makes 35 – 40):

  • 2 1/4 cup flour
  • 2 tsp ginger, ground
  • 1 tsp baking soda
  • 1 tsp cinnamon, ground
  • 1/2 tsp cloves, ground
  • pinch of salt (~1/4 tsp)
  • 3/4 cup unsalted butter
  • 1/2 cup + a few Tb white sugar to roll the cookies in
  • 1 egg
  • 1/4 molasses (cooking spray for easier release)

Preheat oven to 350F. Place parchment paper onto 2 cookie sheets. Whisk the dry ingredients together in a bowl. In a separate bowl, place the butter cut into 1 Tb pieces. Beat butter with sugar until fluffy (a few minutes). Add the egg and beat for about a minute. Add the molasses. For more accurate measurement and less mess, I find it really helpful to coat the measuring cup with cooking spray or a paper towel soaked in vegetable oil before measuring ingredients such as molasses and honey. It works wonderfully! Beat the molasses in until homogenous. Slowly add the dry ingredients and stir them in until incorporated.

ginger cookies batter

ginger cookies batter

Shape cookies into balls of desired size (~1 Tb for smaller cookies, or a heaping spoon for big cookies). Roll cookies in sugar and place them on the cookie sheet about 2 inches apart.

ginger cookies before baking

ginger cookies before baking

I am never very good about estimating the distance between the cookies, but one thing that helps is placing them off-set from each other in consecutive rows. It is okay if they touch each other a bit, but you want to make sure you can still distinguish individual cookies after baking πŸ™‚

Bake for about 10 minutes or until brown (yes, I know they’re brown to begin with, but they will change color a little bit :-)) and puffed. Let stand for a few minutes and then transfer them to a wire rack or a plate to fully cool down.

Soft Ginger Cookies

Soft Ginger Cookies

Enjoy in your favorite Christmas outfit with a mug of mulled wine…or just by themselves. Either way, they will taste delicious πŸ™‚ Also, they are super fast to make and use ingredients every cook should have in their pantry over the holidays πŸ˜‰

Anyone else excited about baking cookies this December? πŸ˜‰

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3 Responses to (Big) Soft Ginger Cookies

  1. Pingback: Cardamom-Orange Sugar Cookies | the windy kitchen

  2. James120756 says:

    Thank you, I hope to try these soon!

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