There is something about these cookies that makes me think of fall and winter. It must be the pumpkin pie type spices and the smell in the air when you bake them. These cookies are soft and chewy, and a great treat with the holidays approaching. Make them for friends and family to snack on at your house, or to take home as a gift.
TIPS: To ensure they stay chewy, do not over bake them, and store in airtight container after they are cooled. These cookies spread quite a bit so do not overcrowd them on the baking sheet. When you take them out of the oven they will fall and flatten while resting on the baking sheet.
Soft Ginger Cookies
Ingredients
- 3/4 C butter softened
- 1 C white sugar (plus extra for coating)
- 1 egg
- 1/4 C dark molasses
- 2 C flour
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper, if using, or leave them ungreased. Put extra white sugar in a shallow bowl for coating the cookies later.
- Beat sugar and butter with electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture just until mixed in, about 30 seconds.
- In separate bowl mix together all the dry ingredients. Gradually stir the flour mixture into the butter mixture by hand, until it just comes together and forms a batter with no flour remaining.
- Roll out teaspoon sized amounts of dough into small balls with your hands.
- Roll each ball in the white sugar to lightly coat. Place on baking sheets about 2 inches apart.
- Bake until tops are rounded and slightly cracked, and edges are slightly browned, about 10 minutes. (Do not overtake or they will be hard). Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
- Enjoy!