Soft Ginger Cookies

I’m not a fan of ginger snaps, mostly because of the “snap” part of it.  Bottom line is, I don’t really like crunchy cookies.  There are exceptions of course, but most crunchy cookies remind me of cheap store-bought cookies and frankly, we can all do better.

These are better.


·        ¾ cup butter, softened to room temperature

·        1 ½ cups sugar, separated

·        1 egg, brought to room temperature

·        ¼ cup molasses

·        ¼ t vanilla

·        2 ¼ cups flour

·        2 t ground ginger

·        1 t baking soda

·        ¾ t cinnamon

·        ½ t ground cloves

·        ¼ t salt


These are ridiculously simple, pretty much one bowl cookies (technically, three, but the second and third are small and super easy to clean).

Put the butter and one cup of the sugar into a bowl and mix with a hand mixer until light and fluffy.  Next, add in the egg, molasses and vanilla and mix again.

I’m not sure I’m comfortable with this brand name associated with this particular product…

In another bowl, pour in the flour, ginger, baking soda, cinnamon, ground cloves and salt and whisk until well combined.  Pour the dry ingredients into the butter mixture and mix once more with your hand mixer until everything is well combined.  There’s your batter.


In your third, smallest bowl, put the remaining half cup of sugar.  Roll the dough into balls and then roll them in the sugar, covering the entire ball.

Assembly line!

Place each ball on a cookie sheet lined with  parchment paper and bake at 350 for about 12 minutes until they just start to brown around the edges.  Move them from the sheet to a wire rack to cool (though these are incredibly good warm, too).  This’ll make you about three dozen.


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