Soft Ginger Cookies
A tender, spiced-baking masterpiece, these Soft Ginger Cookies melt in your mouth with every chewy delight—perfect for homemade treats or holiday desserts that’ll have everyone begging for more.
Ingredients
- 2¼ cups all-purpose flour I love King Arthur Flour for consistency
- 1½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg (optional)
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter softened to room temp
- 1 cup granulated sugar plus extra for rolling
- ¼ cup packed dark brown sugar
- 1 large egg room temperature
- ¼ cup molasses Grandma’s brand is my go-to
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this little step assures even baking.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. You want a uniform spice blend—this is spiced baking at its finest.
- In your mixer bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg, molasses, and vanilla extract; mix until combined.
- Gradually add dry ingredients to the wet mixture, mixing until smooth. Refrigerate the dough for 20–30 minutes for consistent chewiness.
- Roll dough into balls, coat in sugar, and place on baking sheets. Bake for 8–10 minutes until crackled tops and slightly set edges. Cool before enjoying.
Notes
Each cookie is roughly 120 calories. Store in an airtight container for up to 5 days, or freeze unbaked dough for up to 2 months.
Nutrition
Calories: 120kcal
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