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You are here: Home / Recipes / Cookies / Soft Ginger Cookies

Soft Ginger Cookies

November 3, 2010 Updated May 31, 2018 10 Comments

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Thick and chewy would best describe these Soft Ginger Cookies.  The aroma in my home as they bake is spicy and mouthwatering.

For years soft ginger cookies have been a family favorite.  This is such a simple recipe.  You will have them hot and out of the oven in no time.

Ingredients:  Butter, brown sugar, eggs, molasses, all-purpose flour, salt, baking soda, cinnamon, ground ginger and ground cloves.

Add butter and packed brown sugar.

Beat until creamy.

Mix in the two eggs.

Scrape down the sides of the bowl.

Here is a picture of some molasses that gives ginger cookies and gingerbread their distinct flavor.

Add the molasses.

 

Blend thoroughly.

To the flour, add the baking soda…

…the salt…

and the spices (cinnamon, ground ginger & ground cloves).  Sift together.  I just use a wire whisk to blend.  I don’t have a picture…I think I inadvertently deleted it????

Add the flour/spice mixture.

I use an ice cream scoop that holds 2 tablespoons of dough to shape my cookies.   It’s makes life so simple, but if you don’t have a scoop, just roll the dough into balls a bit larger than a walnut.

I can fit one dozen cookies per baking sheet.  As always, I line my baking sheets with parchment.

After the balls are formed roll each ball of dough into sugar.  You will need about 1/4 cup of granulated sugar.

Place them on the baking sheet and place in a preheated 375 degree oven for 10-12 minutes.  The cookies are done with they have cracked on top, flattened out and have started to brown around the edges.

Remove from the oven.

Transfer the hot cookies to a wire rack to cool.   I’d eat at least one hot…maybe two.
5 from 2 votes
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Soft Ginger Cookies

Thick and chewy spicy molasses ginger cookies

Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 197 kcal
Author Janet Barton

Ingredients

  • 1 ½ cups butter softened to room temperature
  • 2 cups brown sugar packed
  • 2 eggs
  • ½ cup molasses
  • 4 ¾ cup all-purpose flour
  • 4 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • ¼ cup sugar roll cookies in

Instructions

  1. Preheat oven to 375 degrees. 

  2. In a large bowl cream butter and brown sugar. Add eggs and molasses, mix thoroughly.

  3.  Sift together the flour, baking soda, salt, cloves, cinnamon and ginger. Add the dry ingredients to the butter mixture. 

  4. Roll dough into balls the size of a large walnut or use an ice cream scoop that holds 2 tablespoons of dough. Roll each ball into the sugar and place on a cookies sheet lined with parchment paper. Place in oven and bake for 10-12 minutes. 

  5. Remove from oven and transfer to a cooling rack to cool. Makes 3 dozen cookies

Nutrition Facts
Soft Ginger Cookies
Amount Per Serving (1 cookie)
Calories 197 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 29mg10%
Sodium 230mg10%
Potassium 109mg3%
Carbohydrates 29g10%
Fiber 0g0%
Sugar 16g18%
Protein 2g4%
Vitamin A 250IU5%
Calcium 27mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cookies Tagged With: Cookies, Dessert

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Reader Interactions

Comments

  1. Tee says

    October 7, 2017 at 1:28 pm

    I come back to this recipe again and again. A family favorite, especially as the weather cools down. Many thanks for sharing.

    Reply
    • Janet Barton says

      October 10, 2017 at 9:54 pm

      Thank you so much. We love this recipe as well. Autumn is the perfect time for baking ginger cookies.

      Reply
  2. demet says

    December 27, 2016 at 12:13 pm

    here i am.i've done it 🙂 i am writing from turkey. your recipes too sophisticated sometimes for me but i love it when i succeed. i used white mulberry syrup instead of molasses. thank you for sharing all your wisdom. hugs and kisses…

    Reply
    • Janet Barton says

      December 28, 2016 at 11:17 pm

      I'm so glad you found a replacement. I would think that any dark flavored syrup would work. I have never heard of white mulberry syrup. I'm going to keep my eye out for it in the future. I'm glad you ventured into my recipes and I agree some are more technical than others. Loved to hear from you.

      Reply
  3. Ms. Courtney says

    July 7, 2012 at 9:50 pm

    I made these cookies AGAIN! They are now a family favorite! Thanks Janet!!!

    Reply
    • Janet@simplysogood says

      July 9, 2012 at 3:25 am

      They are always a hit at my home. Thanks for being such an awesome baker and making me look so good. It's always great to hear from you.

      Reply
  4. Janet@simplysogood says

    November 15, 2010 at 10:35 pm

    I LOVE THE ENGLANDS!!!

    Reply
  5. Jeannette England says

    November 15, 2010 at 5:57 pm

    We love these! Thanks!
    love, Englands

    Reply
  6. Verena B says

    November 3, 2010 at 11:57 pm

    Ha ha, spices are amazing!!!

    Reply
  7. Bryan and Whitney says

    November 3, 2010 at 10:40 pm

    Um, I know what I'M making this week! I love ginger cookies of all walks–soft, crisp, iced, sugared, plain… and these look amazing. Can't wait!

    Reply

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