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Though you can find ginger to supplement in your local health food store, I primarily think of it as a great kitchen spice. So, I created these soft ginger-laden cookies using just that! They have a slight crisp texture on the outside with a soft center. Thinner like regular cutout gingerbread cookies, but ours taste lighter and are much softer, which is how I prefer my cookies to be.
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I love them right out of the oven with just a little powdered sugar on top, and there we have it….
Time to spice things up this October!
Soft Gingerbread Cookies
sugar & spice & everything nice
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Sugar & spice and everything nice! That's the case with these little soft ginger spice cookies! Prepare to embrace Fall and holiday season to come with these for parties or just with milk after dinner. They are a favorite & easy to make ahead!
What to get...
- 2 1/4 cup flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter, softened (1.5 sticks)
- 1 cup baker's sugar
- 1 egg
- 1 T water
- 1/4 cup molasses
- 1/4 cup white sugar (for rolling dough before baking)
- Powdered sugar, for dusting tops of baked cookies
- Parchment paper, for lining baking pan
What to do...
- Preheat oven to 350.
- Prepare large baking sheet with piece of parchment paper to fit.
- In mixing bowl sift dry ingredients: flour, ginger, soda, cinnamon, cloves & salt.
- Whisk dry ingreds well.
- In bowl of electric mixer, cream butter & sugar.
- Beat in egg, then add water and molasses, combine till smooth.
- Gradually add dry flour mix into the wet mixture.
- Transfer dough into smaller metal bowl and place in freezer for about 25-35 minutes (*Consistency of dough is soft set, so chilling dough allows us to make perfect rounds for baking).
- Remove firmed dough from freezer and roll into about 1T size dough balls, in palms of hands.
- Roll to coat each dough ball on a shallow dish with remaining sugar.
- Place sugar covered dough balls on parchment-lined baking sheet.
- Bake 8-10 min, till browned.
- *Cookies will have slight crust on outside, but be soft inside!
- Immediately cool cookies on wire baking rack.
- Once cooled, dust tops of cookies with powdered sugar.
- Store left over cookies in air-tight container, but also stores well in fridge and freezer.
Notes
These cookies are soft in nature with a slight crust to the outside, and so we have to freeze the dough down to firm the texture, so we can roll it before baking. This dough is easily made ahead and stored in an airtight container in your freezer! Just remove desired amount and bake batches as needed. These cookies are perfect at room temp, but also taste amazing stored cold or even frozen!
I get requests for these from friends quite a lot, so I always double the batch! I even like to make the dough ahead and freeze it for impromptu cookie emergencies; you can never be too prepared. I think these are a must try, as the holidays grow near (and word on the street is Santa is quite partial to them too). These also make excellent bring-alongs to Holiday gatherings or potlucks and really, they’re just down right simple to make! It’s time to get yourself a glass of milk, a couple of these cookies, and your day just got that much sweeter (cookies are a legitimate lunch option, right?)
I’m going to go have this one now in fact ↓
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