These cookies are a far cry from the hard and crunchy ginger snaps; instead, they offer a delightful softness that beckons you to savor every delectable bite. Warning: One cookie will not be enough!
The Unique Softness of Ginger Cookies
As these Ginger Cookies emerge from the oven and cool, their thin appearance may mislead you. However, do not be deceived into expecting a hard bite reminiscent of ginger snaps. On the contrary, these cookies defy expectations by being remarkably soft, making them a perfect accompaniment to your morning coffee or tea. The ideal balance of ginger spice and cinnamon transforms these cookies into one of the most cherished recipes in my cookie repertoire.
How to Preserve the Delicate Texture
In a household where treats vanish quickly, preserving the freshness of Ginger Cookies requires a bit of strategy. To ensure they maintain their softness:
- Allow the cookies to cool completely before storing.
- Utilize an airtight container, as the soft nature of these cookies demands a more secure seal. Save less airtight containers for your crispy cookies.
- Avoid cohabiting crispy and soft cookies in the same container, as their distinct flavors may meld into an unintended taste profile. If left out for more than three days, cover them to prevent the loss of texture and flavor.
Can I Freeze Ginger Cookies?
Absolutely! Prepare multiple batches of these delightful cookies in advance, and freeze them for up to a month. For an even more convenient option, freeze the cookie dough and thaw it when you’re ready to bake a fresh batch.
Ingredients
Dry Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (170 g) butter, softened
- 1 cup (200 g) dark brown sugar
- 1 large egg, room temperature
- ¼ cup (84 g) molasses
For Rolling
4 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F (180°C).
- Sift together flour, ginger, baking soda, cinnamon, cloves, and salt into a bowl. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the egg, followed by stirring in the molasses.
- Add the sifted dry ingredients into the molasses mixture.
- Use a 2-tablespoon scoop to portion the dough, then shape each portion into a round ball using your hands.
- Roll each ginger cookie dough ball in granulated sugar, placing them a couple of inches apart on a lined baking sheet and flattening slightly.
- Bake for 8-10 minutes, allowing them to cool before transferring to a wire rack for complete cooling.
Notes
*For a uniform flattening, use a kitchen glass or measuring cup during the shaping process.
