Soft Ginger Cookies
A Holiday favorite, soft, chewy ginger cookies made with molasses, ginger and other spices, coated in decorator sugar for that extra touch.
Equipment
- 1 stand mixer or hand mixer and large bowl
Ingredients
- 1½ cups butter, softened
- 2 cups granulated sugar
- 2 lg eggs
- ½ cup molasses
- 4 cups all-purpose flour
- 1-1.5 Tbsp Ground ginger 1 Tbsp for a mild ginger, 1.5 Tbsp for a spicy ginger flavor (your preference)
- 1 Tbsp Ground cinnamon
- 2 Tbsp Baking soda
- 1 tsp salt
Instructions
- In the bowl of your stand mixer (or large bowl with hand mixer), cream the butter until light, then add the sugar and cream together until fluffy (at least 2-3 minutes), scraping down the sides of the bowl occasionally as needed.
- Add the eggs one at a time, beating between on medium between each addition
- Add the molasses and combine
- In a separate bowl, sift the next 5 ingredients together then add to the wet mixture in 4 additions, mixing between each addition until combined. Scrape the sides and bottom of the bowl to ensure everything is mixed well.
- chill the dough covered in the bowl for 1 hour
- Remove from refrigerator and roll into 1 Tbsp balls, then roll in sugar (decorators sugar if you have it)
- Place on parchment lined baking sheet 2" apart and bake at 350℉ for 10-12 minutes until edges start to brown and cookies are a nice color.
- Let the cookies sit on the tray for 1 minute before transferring to a baking rack to cool completely.
Notes
A family favorite at Christmastime!