These big soft ginger cookies are the perfect treat for any ginger lover. With their chewy texture and warm spices, they are sure to become a new favorite. The recipe is easy to follow and results in cookies that are soft in the middle and have a slight crunch on the outside. These cookies also make a great holiday gift or party treat. Enjoy them with a glass of milk or a cup of hot tea.
Ingredients
- 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 unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 cup granulated sugar, for rolling
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
- Add the egg and molasses to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. The dough will be thick and sticky.
- Pour the remaining 1/4 cup of granulated sugar into a small bowl.
- Form the dough into 1 1/2-inch balls and roll each ball in the sugar until coated.
- Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 1 week.
