These ginger cookies are lightly spiced and bake up nice and soft. If you want an easy cookie recipe these are a good one to try.
I like the taste of ginger but I don’t always enjoy gingerbread cookies that are hard and brittle. So, when I saw a recipe for soft ginger cookies on All Recipes, I wanted to try them.
The recipe had really good ratings so I was excited to make a batch but I made a few changes.
Recipe Notes
- Overall, I enjoyed them. As I was hoping, they baked up nice and soft.
- The cookie dough was super sticky, so I left it to sit in the fridge for about half an hour to firm it up. You can also dust your fingertips with a little flour to keep the dough from sticking too much to your hands.
- The original recipe recommends rolling the dough balls in sugar before you bake them, but I didn’t think it worked well. While this worked well for my gingersnaps, the sugar didn’t look as great with these. A lot of the sugar disappeared after baking.
- The original recipe was intended to make big cookies. However, I found that when the cookies spread out, they didn’t look as pretty, so I decided to make mine smaller.
- They have a nice spiced flavor, but the ginger taste is not that strong. I thought the cookies would taste more like gingerbread cookies, but they don’t.
- Mine were also lighter in color than the original recipe, which surprised me. After looking at photos from other users I wasn’t the only one that had light-colored cookies. I wasn’t too concerned, though, because they still tasted good.
- They keep well in an airtight container for a few days.
I enjoyed them, but will continue trying other recipes – there are so many cookie recipes to try!
More Recipes with Ginger
Soft Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter softened
- 1 cup white sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
Instructions
- Preheat oven to 350°F (175°C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. If dough is too sticky and wet, place dough in fridge for about 30 minutes. Shape dough into walnut sized balls. Place the cookies 2 inches apart onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I think I like these soft ones better than the hard gingerbread kind too.
yum! i think i’d like soft ginger cookies better than the harder gingerbread kind