Chewy, Soft Ginger Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Servings
24 cookies
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Calories
134 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy, Soft Ginger Cookies
Description
These ginger cookies blend warm spices like ground ginger, cinnamon, and cloves with a molasses-enriched dough that yields a soft, chewy interior. The dough is chilled to firm up before baking, helping maintain the cookie shape and improving texture. Orange juice introduces a subtle citrus brightness that complements the spices and molasses.
The cookies bake to a tender consistency with slightly crisp edges when baked at 350°F. Optional coarse sugar sprinkles add texture and sparkle, while white chocolate or candy melts provide decorative sweetness for special occasions.
Cookies are suitable as a sweet treat with tea or coffee, or for holiday gift-giving and gatherings. Chilling the dough before shaping ensures the cookies hold their form and enhances flavor development.
Use the Scoop and Level method to measure flour accurately for consistent results. You can substitute apple juice or milk for orange juice if desired. Dark brown sugar is preferred for stronger molasses flavor, but light brown sugar works as well.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- ½ tsp cloves ground
- ½ tsp salt
- 12 TB butter softened to room temp, unsalted
- ½ cup granulated sugar
- ½ cup dark brown sugar tightly packed
- 1 egg large
- 1 TB orange juice
- ¼ cup molasses
- coarse sugar optional; for sprinkling; or white chocolate/candy melts for decorating
Instructions
- In a large bowl, whisk together the four, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter with both sugars on med-high, until light and fluffy, a full 4 minutes, scraping down sides and beaters as needed.
- Beat in the egg on medium-low until incorporated. Add orange juice and molasses, continuing to beat just until combined.
- Add dry ingredients into the butter mixture, beating on medium-low just until ingredients are fully incorporated; do not over-mix. Cover tightly and chill in fridge at least 30 minutes, or until dough is firm enough to handle. If you're planning to roll and cut into shapes, chill at least 1 hour.
- Meanwhile, preheat oven to 350F. Line baking sheets with parchment paper or silicone baking mats.Drop Cookies: Shape dough into 1-TB sized balls. Place them 2 inches apart on lined baking sheet, and sprinkle tops with coarse sugar if desired. Bake about 9 minutes, taking care not to over-bake. Cookies will appear very soft. Allow cookies to cool on baking sheet without disturbing them for 5 minutes, and gently transfer to wire rack to cool completely.Cut-Out Cookies: Lightly flour a large cutting board and rolling pin. Roll dough into 1/4" even thickness. Use 1 1/2 - 2" cookie cutters for best results. Place cookies 2 inches apart on lined baking sheet and place in fridge for 10 minutes. Bake about 8-9 minutes or until cookies have puffed out and are still soft. Let cool on baking sheet for 10 minutes, and gently transfer to wire rack to cool completely before icing.
Notes
- Measure flour accurately using the Scoop and Level method for best results.
- Orange juice can be replaced with apple juice or milk if preferred.
- Dark brown sugar gives a richer molasses flavor, though light brown sugar is an acceptable substitute.
- Keep cut dough shapes chilled until baking to maintain their shape.
- Try decorating with melted white chocolate, candy melts, or colorful sprinkles for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 134kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 95mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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