These ginger cookies are one of my favourite cookies to give away as gifts during the holiday season. This is why they are the first holiday baking cookies being published on the blog! They pack all of the flavours of a gingersnap cookie without the tough crunch, making these soft cookies even more enjoyable.
I’ve been making ginger cookies for a few years now and have taken all of my knowledge and poured it into the ultimate cookie! The ginger, cloves, and cinnamon make these soft ginger cookies a great comfort food during cold weather and are a great snack after a day on the ski hill or playing in the snow. Not to mention, they smell amazing when in the oven and will give your house the christmas baking scent that people crave around the holidays.
These soft and chewy ginger cookies are also really easy to make. They require no refrigeration so you can just mix everything together, pop them in the oven and enjoy! These cookies also look great gifted in a box assorted with other cookies, wrapped in cellophane and ribbon, or left out for Santa on Christmas Eve.
Baking time varies based on your oven. One thing I will say is that the longer you bake these cookies for, the crunchier they will be. I prefer them more on the chewy side so I usually start to monitor them around the 10 minute mark and bake just until the edges are only slightly browned (about 12-13 minutes). They also expand quite a bit in the oven so make sure you leave at least three inches between cookies when placing them out on the baking sheet.
So with all of this in mind, here is the recipe for my favourite soft and chewy ginger cookies. Whether you gift them as holiday goodies or save them for a comforting snack, you won’t be disappointed! 😉
Soft and Chewy Ginger Cookies
Ingredients
- 2 2/3 cup all purpose flour
- 1 3/4 teaspoon baking soda
- 1 1/2 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 1/3 cup sugar
- 2 eggs
- 1/3 cup fancy molasses
- 3/4 teaspoon vanilla extract
- 1/3 cup sugar for rolling
Instructions
- Using the convect bake setting, preheat your oven to 325°F. In a medium bowl, sift together the flour, baking soda, ginger, cloves, cinnamon and salt. Set aside.
- In a separate bowl or an electric mixer, cream together the butter and sugar until fluffy. Beat in the eggs one at a time then add in the molasses and vanilla extract.
- Add the dry ingredients to the butter and sugar mixture, mixing until just combined and scraping down the sides to ensure everything is combined.
- Put the remaining sugar in a small bowl. Form the dough into 2 inch balls and gently roll them through the sugar to evenly coat them. Place the sugar coated balls 3 inches apart on a baking sheet and using the palm of your hand, press down on them gently to flatten them slightly. Bake in the preheated oven for 12-15 minutes, or until the edges are just slightly browned.
- The cookies will be really soft once removed from the oven. Let them cool for about 5 minutes before transferring to a cooling rack. Serve warm or store at room temp in an airtight container for 3-5 days.
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