Ultimate Big Soft Ginger Cookies
Ultimate Big Soft Ginger Cookies
Introduction
Indulge in the ultimate comfort of these perfectly spiced, melt-in-your-mouth ginger cookies. Each bite is a warm embrace, ideal for cozy evenings and joyful gatherings. Our recipe promises a soft, chewy texture with that classic warm ginger kick, perfectly balanced with notes of cinnamon and clove. Get ready to fill your home with the most inviting aroma!
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar, plus ½ cup for rolling
- 1 large egg
- ¼ cup unsulphured molasses (not blackstrap)
- 1 teaspoon vanilla extract
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl with an electric mixer, cream together the softened butter and 1 cup of granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, then stir in the molasses and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling helps the cookies hold their shape and prevents spreading.
- Preheat Oven & Prepare for Rolling: Preheat your oven to 350°F (175°C). Place the remaining ½ cup of granulated sugar in a shallow bowl for rolling. Line baking sheets with parchment paper.
- Scoop and Roll: Scoop rounded tablespoons of dough (about 1.5-2 tablespoons each) and roll them into balls. Generously roll each dough ball in the granulated sugar, ensuring it's fully coated.
- Bake: Place the sugar-coated dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will puff up and then flatten slightly as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Do Not Overbake: For the ultimate soft and chewy texture, pull the cookies out when the edges are set but the centers still look a little underdone. They will continue to cook slightly as they cool on the hot baking sheet.
- Chill Time Matters: Don't skip the chilling step! It helps solidify the butter, preventing the cookies from spreading too much and ensuring that lovely soft chew.
- Spice Adjustment: Feel free to adjust the amount of ginger, cinnamon, and cloves to suit your taste. For an extra kick, add a pinch of black pepper or a little more ground ginger.
- Molasses Choice: Use unsulphured molasses (like Grandma's brand) for the best flavor. Avoid blackstrap molasses, which is too bitter for these cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their softness.
Nutrition Facts (per serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 80mg
- Total Carbohydrates: 26g
- Dietary Fiber: 1g
- Total Sugars: 18g
- Protein: 2g
Frequently Asked Questions
- Q: Can I freeze these cookies? A: Yes! You can freeze baked cookies in an airtight container for up to 2-3 months. Thaw at room temperature. You can also freeze the raw dough balls (after rolling in sugar) for up to 3 months, then bake from frozen, adding a couple of minutes to the baking time.
- Q: Why are my ginger cookies flat? A: This can happen if your butter was too soft (or melted), your oven temperature was too low, or you didn't chill the dough long enough. Ensure your butter is softened but still cool to the touch.
- Q: What kind of molasses should I use? A: We recommend unsulphured light or dark molasses (like Brer Rabbit or Grandma's). Blackstrap molasses is too strong and bitter for this recipe.
- Q: Can I add fresh ginger? A: While this recipe relies on ground ginger, you could add ½-1 teaspoon of finely grated fresh ginger for an extra pungent flavor. Mix it in with the wet ingredients.