Description
This Irresistible Ginger Cookies recipe is perfect for the holidays, combining warm spices and rich molasses for a soft yet sturdy bite. These classic treats bring comforting flavors of ginger, cinnamon, and cloves with a delightful chewy texture, ideal for festive celebrations and cookie exchanges.
Ingredients
Scale
Dry Ingredients
- 3.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 tablespoon Ground ginger
- 1 tablespoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground cloves
Wet Ingredients
- 10 tablespoons Unsalted butter, softened to room temperature
- 0.75 cup Brown sugar, packed
- 0.67 cup Molasses
- 1 large Egg, at room temperature
- 1 teaspoon Pure vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground allspice, and ground cloves. Set this dry mixture aside for later use.
- Cream Butter: In a separate bowl, beat the softened unsalted butter for about 1 minute until it becomes smooth and creamy.
- Add Sugar and Molasses: Mix in the packed brown sugar and molasses with the butter, continuing to beat until the mixture looks creamy and well combined.
- Incorporate Egg and Vanilla: Add the egg and pure vanilla extract to the wet mixture, then beat on high speed for 2 minutes to ensure thorough blending.
- Combine Wet and Dry Ingredients: Gradually add the prepared dry ingredient mixture into the wet mixture, mixing on low speed just until everything is incorporated without overmixing.
- Chill Dough: Divide the cookie dough into portions, wrap each in plastic wrap, and refrigerate for at least 3 hours. This chilling step helps firm up the dough for easier rolling and enhances flavor depth.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Roll and Cut Dough: Roll out the chilled dough to about ¼-inch thickness on a lightly floured surface. Use cookie cutters to cut into desired shapes.
- Bake Cookies: Place the cut cookies on the prepared baking sheets and bake for approximately 9 to 10 minutes, or until the edges are lightly golden and firm to the touch.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Decorate: Once fully cooled, decorate the ginger cookies with icing, sprinkles, or your favorite festive toppings as desired.
Notes
- Chilling the dough is essential to prevent spreading and to develop richer flavors.
- Use room temperature egg and butter to ensure proper mixing and texture.
- Store baked cookies in an airtight container at room temperature for up to one week.
- For a deeper molasses flavor, consider using blackstrap molasses, but adjust sweetness accordingly.
- Customize the spice levels by adjusting ground ginger or cinnamon to taste.
