Description
These Big Soft and Chewy Ginger Cookies offer a delightful twist on the classic gingersnap, featuring a soft and tender texture with rich ginger and warm spices. Perfectly sweetened with molasses and sugar, these cookies are ideal for those who prefer a moister, chewier treat over the traditional crisp snap.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/3 cup for rolling
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground allspice. This blend of spices ensures the characteristic warm flavor of ginger cookies.
- Cream Butter and Sugar: In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter on low speed for 30 seconds to soften further. Gradually add 1 cup of granulated sugar and beat on medium speed until the mixture is light and fluffy, creating the perfect base for your dough.
- Add Egg and Molasses: Beat in the large egg and molasses at medium speed until the mixture is smooth and well combined. The molasses gives the cookies their rich, deep flavor and chewy texture.
- Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients. Beat on low speed until a thick, soft dough forms. Be careful not to overmix as this can toughen the cookies. Once combined, chill the dough in the refrigerator for 20 minutes to firm up and meld the flavors.
- Form and Sugar the Dough Balls: Place the remaining 1/3 cup sugar in a small bowl. Shape the chilled dough into large balls about 2 inches in diameter. Roll each ball thoroughly in the sugar to coat evenly. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for approximately 10 minutes. The cookies should appear puffy and remain soft to the touch when done. They will continue to set as they cool.
- Cool: Remove the baking sheets from the oven and allow the cookies to stand for 2 minutes on the sheets. Then transfer them to a wire rack to cool completely, ensuring a perfect chewy texture.
Notes
- If you prefer soft and chewy cookies rather than crunchy gingersnaps, this recipe is perfect for you.
- Chilling the dough helps control spreading and intensifies the flavors.
- For even larger cookies, you can increase the dough ball size but adjust baking time accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 301
- Sugar: 27.5 g
- Sodium: 164.3 mg
- Fat: 12.2 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 45.8 g
- Fiber: 0.8 g
- Protein: 3.1 g
- Cholesterol: 46 mg
