Discover the ultimate soft and chewy ginger cookies recipe! Perfect for holiday baking or a cozy treat any time. Packed with warm spices like ginger, cinnamon, and cloves, these cookies are irresistible.
Ingredients
- 2 tablespoons white sugar (for coating)
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter or margarine, softened
- 1 cup white sugar
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon water
Instructions
Preheat and Prepare
1. Preheat Your Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures your oven is ready to bake the cookies as soon as you’ve prepared them.
2. Prepare the Sugar Coating
In a small bowl, add 2 tablespoons of white sugar and set it aside. This will be used to coat the cookie dough balls before baking.
Mix Dry Ingredients
3. Sift the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. Sifting helps to combine the ingredients evenly and removes any lumps.
Cream the Butter and Sugar
4. Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and 1 cup of white sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
5. Add the Wet Ingredients
Beat in the egg until well incorporated. Then, stir in the molasses and 1 tablespoon of water until the mixture is smooth.
Combine Wet and Dry Ingredients
6. Combine the Mixtures
Gradually add the sifted dry ingredients to the molasses mixture. Stir until the dough is well combined and no streaks of flour remain.
Shape and Coat the Dough
7. Shape the Dough
Use your hands, lightly dusted with flour, to shape the dough into 1-2 inch balls. This will help prevent the dough from sticking to your hands.
8. Coat the Dough Balls
Roll each dough ball in the reserved sugar until it is evenly coated. This adds a sweet, crispy exterior to the cookies.
Bake the Cookies
9. Place on Cookie Sheets
Place the coated dough balls about 2 inches apart on ungreased cookie sheets. This spacing allows the cookies to spread without touching each other.
10. Flatten the Dough Balls
Use the bottom of a glass to flatten each dough ball slightly. This helps the cookies bake evenly and gives them a classic ginger cookie shape.
11. Bake
Bake the cookies in your preheated oven for 8 to 10 minutes. Halfway through baking, swap the positions of the cookie sheets (move the top sheet to the bottom rack and the bottom sheet to the top rack). This ensures even baking.
Cool and Enjoy
12. Cool on Baking Sheets
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up slightly, making them easier to transfer.
13. Transfer to Wire Rack
Carefully transfer the cookies to a wire rack to cool completely. This prevents the bottoms from becoming too soft and helps them maintain their chewy texture.
Serve and Store
14. Serve
Once completely cool, serve the cookies on a platter. These ginger cookies are perfect for holiday gatherings, afternoon snacks, or as a sweet treat any time of year.
15. Store Properly
Store any leftover cookies in an airtight container at room temperature. They should stay fresh and chewy for several days.
FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine instead of butter. Just ensure it is softened to room temperature for easy mixing.
2. How can I make the cookies extra soft?
To make the cookies extra soft, avoid overbaking them. They should be just lightly browned on the edges but still soft in the center when you take them out of the oven.
3. Can I add other spices?
Absolutely! You can customize the flavor by adding a pinch of nutmeg or allspice if you like.
4. How should I store these cookies?
Store the cookies in an airtight container at room temperature. They will stay fresh and chewy for up to a week.
5. Can I freeze the dough?
Yes, you can freeze the dough. Shape it into balls and coat with sugar, then freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
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