Name: Soft and Chewy Ginger Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 2 teaspoons baking soda; ½ tablespoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ¼ teaspoon salt; ¾ cup unsalted butter, softened to room temperature; ¼ cup granulated sugar; ½ cup brown sugar, packed; 1 large egg; ¼ cup molasses; 1 teaspoon vanilla extract; ¼ cup coarse sugar or granulated sugar

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These Soft and Chewy Ginger Cookies are a true comfort food that warms not just your belly but also your heart. Picture the sweet aroma wafting through your home as you bake, wrapping you in a cozy embrace. The balance of spices brings a delightful zing to each bite, while the rich, buttery base keeps these cookies mouth-wateringly soft. It’s a perfect rainy afternoon project or a festive addition when you’re gathering during the holidays. Whether you’re a seasoned baker or just starting, this recipe is straightforward and fun. You’ll be mixing, rolling, and baking in no time, and before you know it, you’ll have a plate full of delicious cookies to enjoy (possibly with a hot cup of tea). Let’s jump right in and create these heavenly treats together!

Why This Recipe Works

Understanding the balance of flavors is crucial for great baking. In Soft and Chewy Ginger Cookies, the mix of molasses and butter creates a rich, moist base that retains its chewyness long after baking. This dough achieves its signature softness and flavor profile through the careful combination of warm spices. When you chill the dough, it helps the flavors to meld and enhances the cookie shapes. So, trust the process; you’ll enjoy a scrumptious result.

Why You’ll Love This Soft and Chewy Ginger Cookies

These cookies are genuinely special because they strike a delightful balance between sweetness and spice. The cozy aroma that fills your kitchen while they bake is a treat in itself, forging lovely memories. What’s more, their softness lasts for days, making them perfect for sharing or simply enjoying at your leisure. They cater to your sweet cravings while delivering just the right kick of ginger to keep things exciting.

Ingredients

2 ¼ cups all-purpose flour
2 teaspoons baking soda
½ tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter, softened to room temperature
¼ cup granulated sugar
½ cup brown sugar, packed
1 large egg
¼ cup molasses
1 teaspoon vanilla extract
Sugar Coating:
¼ cup coarse sugar or granulated sugar

Mixing the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Make sure it’s mixed well, then set this mixture aside. This step lays the foundation for your cookies.

Creaming the Butter and Sugars

In a large bowl, grab your hand mixer or stand mixer to blend the softened unsalted butter with the granulated and packed brown sugars. Mix on medium speed for about 2 minutes. The mixture should become light and fluffy—this airy texture is vital for achieving those Soft and Chewy Ginger Cookies.

Adding Wet Ingredients

Next, it’s time to add in the large egg to the creamed mixture. Beat until fully incorporated. After that, pour in the molasses and vanilla extract, mixing on low speed just until combined. You want everything mixed, but not overdone.

Combining Dry and Wet Ingredients

Now, gradually add your prepared dry ingredients to the wet mixture. Mix gently until blended. Be cautious not to overmix; this will keep your cookies soft and chewy.

Chilling the Dough

Once everything’s combined, cover the bowl with plastic cling wrap. Refrigerate the dough for at least 2 hours or even overnight. This isn’t just a waiting game; it enhances the flavors and helps prevent spreading during baking.

Preparing to Bake

Preheat your oven to 350°F (175°C). Line a half sheet baking pan with parchment paper or a silicone mat. This makes it super easy to remove the cookies later.

Rolling the Dough into Balls

Here comes the fun part! Transfer the coarse sugar into a small bowl. Using a cookie scoop, portion out 1-2 tablespoons of the chilled cookie dough and roll them into 1-inch balls. Then, roll each cookie ball in the coarse sugar until fully coated.

Baking the Cookies

Place the sugar-coated cookie balls on your lined baking tray, making sure to leave space between each cookie—about 2-3 inches apart. Bake in that preheated oven for 8-10 minutes, or until you see the edges set. After you take them out, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire cooling rack.

Creating the Crinkle Effect

If you notice your cookies have domed up and lack that desired crinkle, don’t fret! Gently press down on them with the back of a spatula just before moving them to the cooling rack. Voila! You’ll achieve that classic look.

Serving Suggestions

These Soft and Chewy Ginger Cookies pair beautifully with a warm cup of tea or coffee. They also make for splendid gifts, especially during the holiday season or cookie swaps. Imagine giving a beautiful tin filled with these cookies to a friend—it’s the perfect gesture.

Tips for Success

Make sure your ingredients are at room temperature for easier mixing.
Allow enough time for chilling the dough to achieve a fantastic texture.
Don’t skip that sugar coating; it adds a beautiful touch of sweetness and crunch.

Variations

Feel free to get creative! You can add finely chopped crystallized ginger for an extra zing, or even mix in chocolate chips for a delightful twist on the classic flavor. Alternatively, swap the sugar coating with cinnamon sugar for a different aromatic experience.

Storage Tips

Once cooled, store your cookies in an airtight container at room temperature to keep them fresh. If you want to save some for later, freeze unbaked cookie balls for up to 3 months. When you’re ready, just bake them fresh!

FAQs

1. Can I use whole wheat flour?
Yes, you can. Just keep in mind that it might result in a denser cookie.

2. How can I make these cookies vegan?
Replace the egg with a flaxseed meal mixed with water and use vegan butter.

3. What if my dough is too sticky?
Just chill the dough longer and flour your hands before rolling the cookie balls.

4. How long can I store baked cookies?
Baked cookies stay good for about one week in an airtight container.

5. Can I freeze the cookies?
Absolutely! Both unbaked and baked cookies can be frozen. Just remember to seal them properly.

This recipe for Soft and Chewy Ginger Cookies embodies the warmth of home baking, inviting friends and family to gather around for a sweet treat. With each bite, these cookies deliver a comforting blend of spices and that perfect chewy texture. So grab your ingredients and enjoy making and sharing these delightful cookies!