Description
These big soft and chewy ginger cookies are perfect for those who prefer a tender, flavorful cookie over the traditional crunchy gingersnap. Infused with warm spices like ginger, cinnamon, cloves, and allspice, they deliver a rich and cozy taste, complemented by a chewy texture and a light sugary coating.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and set them aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and allspice until well mixed. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, using either a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter on low speed for about 30 seconds. Gradually add 1 cup of granulated sugar, then beat on medium speed until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Egg and Molasses: Beat in the egg and molasses on medium speed, mixing until smooth and well combined to create a uniform dough base.
- Mix in Dry Ingredients: Add the dry flour and spice mixture to the wet ingredients. Beat at low speed just until a thick, soft dough forms—avoid overmixing to keep the cookies tender. Put the dough in the refrigerator to chill for 20 minutes, allowing it to firm up slightly for easier shaping.
- Shape and Roll Dough Balls: Place the remaining 1/3 cup granulated sugar in a small bowl. Shape the chilled dough into large balls about 2 inches in diameter. Roll each ball in the sugar to coat thoroughly, then arrange them on the prepared baking sheets, spacing them about 2 inches apart to prevent spreading together.
- Bake the Cookies: Bake in the preheated oven for about 10 minutes. The cookies should appear puffy and still be soft to the touch when done.
- Cool the Cookies: Remove the baking sheets from the oven, let the cookies rest for 2 minutes on the sheets, then transfer them to a wire rack to cool completely, allowing them to set with a soft and chewy texture.
Notes
- If you dislike crunchy gingersnaps but love the flavor of ginger, these soft and chewy ginger cookies are the perfect alternative.
- Chilling the dough before baking helps to control spreading and improves texture.
- Rolling the dough balls in granulated sugar adds a delicate crunch and sweetness on the outside for contrast.
- Use fresh spices for the best flavor impact.
Nutrition
- Serving Size: 1 cookie
- Calories: 301
- Sugar: 27.5 g
- Sodium: 164.3 mg
- Fat: 12.2 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 45.8 g
- Fiber: 0.8 g
- Protein: 3.1 g
- Cholesterol: 46 mg
