Soft Ginger Cookies

close-up photo of a plate of Soft Ginger Cookies

Continuing with my spice cookies baking, I decided to try making soft ginger cookies.  I found a recipe on All Recipes that got really good ratings.

I made a couple of adjustments to the recipe. 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. The cookie dough was also super sticky, so I left it to sit in the fridge for about half an hour.  Also, the original recipe calls for the cookies to be rolled in sugar.  While this worked well for my ginger snaps, the sugar didn’t look as great with the soft ginger cookies.  A lot of the sugar disappeared after baking.

The cookies do stay very soft and have lots of spices.  The ginger taste isn’t too strong.  I thought the cookies would taste more like gingerbread cookies, but they don’t.  They still taste good though.

photo of a stack of cookies on a plate

Soft Ginger Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 2 dozen cookies
These cookies bake up nice and soft with a lightly spiced flavor.

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

Directions:

  1. Preheat oven to 350°F (175°C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. 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.
  3. 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:

Recipe adapted from All Recipes

All images and content are © Kirbie's Cravings.

photo of ginger cookies on a plate

2 comments on “Soft Ginger Cookies”

  1. yum! i think i’d like soft ginger cookies better than the harder gingerbread kind

  2. I think I like these soft ones better than the hard gingerbread kind too.

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