Soft Ginger Cookies

 

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

Ingredients

  • 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

Directions

  1. In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg and molasses.
  2. Combine the flour, spice and salt; gradually add to the creamed mixture and mix well.
  3. 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.
  4. Optional: Sprinkle a little bit of sanding sugar on top of each cookie.
  5. Bake at 350° until puffy and lightly browned, 10-12 minutes.
  6. Remove to wire racks to cool.
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