- Flour 2 1/4 cups
- Ginger 1 tbsp
- Baking soda 1 tsp
- Cinnamon 1 tsp
- Salt 1/4 tsp • 1 kcal
- Butter 3/4 cup, softened • 717 kcal
- Sugar 1 cup + 3 tbsp • 470 kcal
- Egg 1 • 130 kcal
- Dark molasses 1/4 cup
Eating a ginger cookie right out of the oven is like the epitome of fall and winter. The warm ginger, cinnamon and molasses flavors just fill your mouth with cozy and inviting flavors that make it basically impossible to eat just one. This ginger cookie recipe is easy and produces some mouth watering chewy ginger cookies. The best part about this recipe is that these cookies will stay soft for days after baking rather than get hard and crunchy like some cookies do. Whip up a batch of these now and fill your house with the amazing smell of freshly baked ginger cookies.
- In a stand mixer with a paddle attachment, cream the butter and 1 cup of sugar until light and fluffy.
- Scrape down the sides of the bowl then add the egg and molasses. Mix until well combined.
- Add the flour, baking soda, salt, cinnamon and ginger to the bowl and mix to form a nice smooth batter
- Scrape down the bowl to ensure that all of the butter and flour are incorporated into the batter. If the dough is very soft, chill it at this point, otherwise move on to scooping!
- Put the remaining 3 tablespoons of sugar in a small bowl. Scoop the cookie dough using and ice cream scooper and roll the cookie dough balls in the sugar. Move to a sheet pan lined with foil.
- Bake the cookies at 350 ̊F for 8 to ten minutes. Enjoy while warm or let them cool on the sheet tray!
-After you scoop the cookie dough and roll it in the sugar, freeze the dough balls to save for later. Whenever you would like a fresh ginger cookies, simply take out the premade dough and bake!
-Use brown sugar in the cookie dough batter for an extra rich taste