When it comes to ginger cookies there are the folks who love the crispy crunchy kind and folks who love the soft chewy kind. I love them both ways!
I was baking for an event and this time I was in the mood for soft due to just having dental work (a crown installed) so crunchy was not going to be a good idea.
This recipe produces super soft cookies that stay soft for days. A week later when I pulled one out of the cookie jar it was still soft. It has a big ginger flavor but you can revise that when adding the spice to the recipe.
Prep time: 20 minutes | Makes: about 2 dozen depending on your scoop size
- 3/4 cup (unsalted) butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 3 teaspoons of King Arthur Flour Gingerbread Spice (link to original recipe here for spice breakdown)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Optional : Sanding sugar
- In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg and molasses.
- Combine the flour, spice and salt; gradually add to the creamed mixture and mix well.
- With a small about 1 tbsp cookie scoop, scoop out cookie mixture and place 2 in. apart on a baking sheet lined with parchment paper or you can use a silpat.
- Optional: Sprinkle a little bit of sanding sugar on top of each cookie.
- Bake at 350° until puffy and lightly browned, 10-12 minutes.
- Remove to wire racks to cool.