Not a huge fan of crunchy gingersnaps? If you prefer something on the softer side, make a batch of our soft and chewy ginger cookies.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/3 cup for rolling
- 1 large egg
- 1/4 cup molasses
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. Set aside.
- In a large mixing bowl, either in the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter on low speed for 30 seconds.
- Gradually add 1 cup sugar to the butter, and beat on medium speed until light and fluffy.
- Add the egg and molasses, and beat well on medium speed to create a smooth mixture.
- Add the dry mixture to the egg mixture. Beat at low speed until a thick, soft dough forms. Do not overmix. Chill the dough in the refrigerator for 20 minutes.
- Place the remaining 1/3 cup sugar in a small bowl. Shape the dough into large balls 2 inches in diameter. Roll each ball of dough in the sugar and place on the prepared baking sheets, leaving about 2 inches of space between each ball.
- Bake for about 10 minutes. The cookies will be puffy and will still be very soft to the touch. Remove from the oven and let stand on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
- Category: Cookies
- Method: Baking
- Cuisine: Baked Goods
Keywords: cookie, ginger