Soft Ginger Cookies Recipe #137042
These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine.
by Cookin-jo
20 min | 20 min prep
SERVES 36
- 2 1/4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 3/4 cup butter, at room temperature
- 1 cup white sugar
- 1 egg
- 1/4 cup molasses
- 1/4 cup sugar
- Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
- Beat butter 30 seconds, until soft.
- Add sugar and beat until fluffy.
- Add egg and molasses and beat well.
- Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
- The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
- Roll into 1 inch balls, then roll the balls in sugar.
- Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
- Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
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5 stars