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Soft and Chewy Ginger Cookies

Print Recipe
These cookies are the best snack for cold winter days and the perfect treat for holiday baking, especially if you're a ginger lover!
Course Dessert, Snack
Keyword baking, chewy, Cookies, ginger, holiday, soft
Prep Time 1 hour
Servings 24 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.