Cookie confession moment. I’m not a fan of crunchy gingersnaps. For me, crunchy gingersnap cookies are really meant to morph into crusts. Case in point: crispy, crunchy gingersnaps are the perfect crust for a New York Pumpkin Cheesecake.
Otherwise, ginger cookies are best noshed on when they’re wonderfully chewy and soft.
Chewy, soft ginger cookies are the best platform for the delicious spices that are hidden within. These cookies are not shy on holiday spices, and the resulting aroma is scrumptious.
The aroma of cinnamon, ginger, and molasses waft freely through the air as these beauties bake into a golden brown delight.
Perfect for Christmas gift-giving, party cookie trays, and cookie exchanges. These big, soft, chewy ginger cookies wholly taste and smell like Christmas…
The addition of sweet molasses gives these ginger cookies extra chewiness and flavor.
For this batch, I used holiday sugar sprinkles to adorn the cookies. I have also used melted white chocolate as a pretty drizzle over the tops.
Colored sugar sprinkles would be super festive, too. I’ve even rolled out cold dough to make cute shaped cookies with this recipe, which the kiddos happily participate in.
These soft ginger cookies stay nice and chewy for days. This dough doesn’t freeze as well as many of my other cookie dough recipes, so I’d recommend keeping any unused dough tightly wrapped in the fridge no longer than a week.
These gingersnap cookies are chewy, soft, and stay that way for many days. They are perfect for gift giving and holiday cookie trays. They look basic, but they taste amazing.
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup salted butter, softened to room temp
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 TB orange juice
- 1/4 cup molasses
- Optional: coarse sugar for sprinkling
- Line baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the four, baking soda, spices, and salt. Set aside.
- In the bowl of a stand mixer, beat together the softened butter with both sugars on med-high, until light and fluffy, about 3-5 min. Beat in the egg on med-low until incorporated. Add orange juice and molasses, continuing to beat just until combined.
- Carefully combine dry ingredients with the butter mixture, stirring together by hand until ingredients are fully incorporated. Cover tightly and chill in fridge for 30 min or until dough is firm enough to handle.
- Meanwhile, preheat oven to 350F.
- Shape dough into walnut-sized balls, place 2 inches apart on parchment-lined baking sheet, and sprinkle tops with coarse sugar if desired. Bake about 8 minutes, taking care not to over-bake. Cookies will appear very soft. Allow to cool on baking sheet several minutes, and remove to wire rack to finish cooling. Cookies will keep well in airtight container at room temp.
Source: Chew Out Loud, adapted from allrecipes.com
A few more cookie ideas? These minty chocolate chip cookies are perfect for winter, but really anytime:
These awesome Lace Chocolate Orange Cookies aren’t just another pretty face – they are totally addictive:
These Snowballs/Russian Tea Cakes/Mexican Wedding Cakes literally melt in your mouth: