Big Soft Ginger Cookies
This ginger cookies are perfect for the holiday with just enough spice and sweetness.
If yours not a fan of gingersnaps; here’s an alternative. Big and chewy texture. Easy to make and irresistibly delicious.
Ingredients:
1 1/2 cups (340g) unsalted butter, softened to room temperature
1 cup (200g) granulated white sugar
1 cup (213g) packed brown sugar
1/2 cup (170g) unsulphured molasses
2 large eggs
4 1/2 cups (639 grams*) all-purpose flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon fine sea salt
To make this chewy ginger molasses cookies recipe, you will need:
Butter: Completely softened to room temperature (not melted, or else it will not cream properly with the sugars)
Sugars: I use half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls.
Molasses: I typically opt for “original” (versus dark) unsulphured molasses.
Eggs and baking soda: Two soft and chewy cookie staples.
Flour: I typically use all-purpose flour for this classic recipe, but white whole wheat flour can work too.
Spices: We will use a mixture of ground ginger, cinnamon and cloves. Feel free to tinker around with the spice proportions to taste.
Salt: To bring out all of those delicious flavors.
Directions:
Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
Cream together butter and sugars. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed.
Mix in the remaining wet and dry ingredients. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
Chill the dough. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. I know — the extra chilling time is substantial, and very tempting to skip. But this particular dough, with all of its butter and molasses, really does need a thorough chilling to prevent the cookies from spreading. Worth the wait, I promise. :)
Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Roll the dough balls. Once the dough is chilled and firm, roll the dough into small balls, about 1-inch in diameter.
Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.
Bake. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
#gingercookies #holidaycookierecipe #cookies #baking #homemadecookies
Hey fellow bakers! I know many of you are searching for that perfect homemade cookie experience, and my big soft ginger cookies are truly a game-changer. I wanted to share some extra tips and tricks I've learned along the way to make your baking journey even smoother and more delicious, whether you're a seasoned pro or just starting out with home baking. First off, let's talk about achieving that irresistible texture that makes these the best 'grandma molasses cookie recipe' you'll find. The chilling time is absolutely non-negotiable for these beauties! I know it's tempting to skip, but that couple of hours in the fridge allows the butter to firm up and the flavors to meld, preventing your cookies from spreading too much and ensuring they come out wonderfully thick and chewy. When they come out of the oven, you'll see those beautiful characteristic cracked surfaces, signaling they are perfectly baked. Another secret? Don't overbake! They might seem slightly underdone when you pull them out, but they'll continue to set on the cooling rack, retaining that warm, gooey center everyone loves. Look for lovely golden-brown edges but a soft middle. For those aiming for specific flavors, feel free to play with the spices. While my recipe has a perfect balance, some days I like to add a tiny pinch of black pepper or a dash more cinnamon for an extra warm kick. And speaking of warmth, these cookies truly shine as cozy winter baking recipes. Imagine serving them fresh from the oven with a mug of hot cocoa or spiced cider – pure bliss! They also make fantastic holiday gifts. I love wrapping them in cellophane bags with a festive ribbon, or even dusting them lightly with powdered sugar for a snowy effect. They're a fun winter dessert that always brings smiles. I've also picked up a few troubleshooting tips for making cookies at home. If your dough is too sticky to roll, give it another 30 minutes in the fridge. If your cookies are spreading more than you'd like, double-check your butter temperature—it should be softened, but not melted. And for anyone curious about the difference, these soft ginger cookies are distinct from traditional gingerbread; they're generally softer and chewier, focusing on a rich molasses and spice blend, whereas gingerbread can be crispier or more cake-like, depending on the recipe. While this recipe relies on classic ingredients like butter and eggs for its incredible richness and chewy texture, remember there are many other delightful cookie recipes out there designed for specific dietary needs, but for this specific soft ginger cookie, these ingredients are key to their deliciousness. Baking these cookies is such a rewarding experience, from mixing the fragrant spices to watching those golden-brown cookies cool on the rack. I hope these extra insights help you create your most delicious batch yet!
Do you know how many this makes