I have been searching for the perfect soft ginger cookie for a long time now . . . and I think that I have finally found it!
I made some of these cookies to take around to the neighbors for Christmas and I had so many people ask me for the recipe. Â They are that good!
Growing up, my mom’s ginger cookies were my favorite. I love the spiciness that comes from using cinnamon, cloves, and molasses. And the smell that comes from the oven while these are baking . . . pure heaven!
Many people love to bake these cookies during the holidays, but I love them year round!
Ingredients needed for chewy ginger cookies:
- All-purpose flour – I usually use unbleached all-purpose flour, but if you want to make them a little bit healthier, you could use white whole wheat flour
- Spices – you are going to need ground ginger, ground cinnamon, and ground cloves (plus a little bit of salt)
- Egg and baking soda – these are going to keep your cookies soft and fluffy
- Butter – you definitely want to use unsalted butter (not margarine!) and it needs to be softened to room temperature (if it’s melted, the butter will not cream with the sugars as well)
- Sugar – I used white sugar because of the added molasses, but you could do half brown sugar and half white sugar if desired
- Molasses – I just use a full flavor original molasses that I find at the grocery store
The secret to the perfect soft and chewy ginger cookie
When I make these cookies, I always make sure that I NEVER overbake them. In fact, I tend to err on the side of UNDERBAKING them because I prefer that my cookies are super soft.
If you cook these for too long, they will become like crunchy gingersnaps. If you prefer your cookies to be more crunchy, feel free to bake them longer.
I start out baking these cookies for 7 minutes. If I feel like they need a little more time, I will cook them for an additional minute, but not a second longer! 8 minutes is my maximum baking time for a soft cookie.
Can you freeze these ginger cookies?
Yes, you can definitely freeze these cookies! If you are making a ton of cookies for the holidays and want to get ahead, these are a great cookie to make early in the season in toss in the freezer.
Here are some tips to help you freeze these cookies:
- Let cookies cool completely.
- Transfer cookies to an airtight container (a freezer gallon-sized resealable bag works great) in a single layer – store the cookies in multiple bags if you have more cookies than will fit in one bag because if you stack them, your cookies will freeze together and be hard to separate.
- I recommend eating the cookies within 1-2 months for the best flavor, but they will last for up to 3-4 months.
- When you are ready to eat, thaw the cookies at room temperature for about 20 minutes. If you want a warm cookie, stick it in the microwave for 10 seconds.
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Camille
Serves: 30
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter (softened)
- 1 cup sugar
- 1 egg
- 1 Tablespoon water
- 1/4 cup molasses
- Sugar (for rolling)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, sift flour, ginger, baking soda, cinnamon, cloves, and salt together; set aside.
- In a large bowl, cream together butter and one cup sugar until light and fluffy.
- Beat in egg, then stir in water and molasses.
- Fold in flour, ginger, baking soda, cinnamon, cloves and salt and mix until well combined. Shape dough into 1-inch balls, roll in sugar and place 2 inches apart on an ungreased cookie sheet.
- Bake for 7-10 minutes.
- Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
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