The Ultimate Soft and Chewy Ginger Cookies
There’s nothing quite like the warm, spiced aroma of freshly baked ginger cookies filling your kitchen. If you’re a fan of soft and chewy cookies with a delightful blend of molasses, cinnamon, ginger, and cloves, then this recipe is for you! These big, soft ginger cookies are perfect for the holiday season, cozy nights, or any time you crave a sweet, spiced treat.
Why You’ll Love This Recipe
- Soft & Chewy Texture: Unlike crunchy gingersnaps, these cookies have a tender, melt-in-your-mouth texture.
- Warm & Spiced Flavor: The perfect blend of cinnamon, ginger, and cloves gives these cookies a comforting, holiday-inspired taste.
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it great for beginner bakers.
- Perfect for Gifting: Pack these cookies in a festive tin, and they make a wonderful homemade gift!
Ingredients
Here’s what you’ll need to make these delicious ginger cookies:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup softened margarine
- 1 cup + 2 tablespoons granulated sugar
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
Kitchen Equipment Needed
To make these cookies, gather the following kitchen tools:
- Mixing bowls
- Whisk
- Handheld mixer with paddle attachment
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-Step Instructions
1. Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. Cream the Butter and Sugar
In a large bowl, use a handheld mixer with a paddle attachment to cream together the softened margarine and 1 cup of granulated sugar until light and fluffy (about 3 minutes).
4. Add Wet Ingredients
Beat in the egg until fully combined. Stir in the water and molasses using a spatula until well incorporated.
5. Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until no flour remains visible.
6. Form and Coat the Dough Balls
Roll the dough into 2-tablespoon-sized balls and roll each one in the remaining 2 tablespoons of granulated sugar.
7. Bake the Cookies
Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly. Bake in the preheated oven for 8-10 minutes.
8. Cool and Enjoy
Remove the cookies from the oven and allow them to cool on the pan for a few minutes before transferring them to a wire rack.
Tips & Variations
- Use Butter Instead of Margarine: For a richer flavor, substitute margarine with unsalted butter.
- Add a Citrus Twist: Grate some orange zest into the dough for a bright, citrusy note.
- Extra Spiced Kick: If you love spice, increase the ginger to 2 ½ teaspoons.
- Make Them Gluten-Free: Swap all-purpose flour for a gluten-free baking blend.
- Add Some Crunch: Mix in ½ cup of chopped pecans or walnuts for extra texture.
How to Store Leftovers
- Room Temperature: Store cookies in an airtight container for up to a week.
- Freezer: Freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
- Make-Ahead Dough: Freeze cookie dough balls and bake straight from frozen, adding an extra 1-2 minutes to the baking time.
Perfect Pairings
- Beverages: Serve these cookies with a cup of chai tea, hot cocoa, or a glass of cold milk.
- Dessert Spread: Pair them with vanilla ice cream for a delicious contrast of textures.
- Holiday Treat Tray: Include them alongside sugar cookies and snickerdoodles for a festive variety.
FAQ
Can I use fresh ginger instead of ground ginger?
Fresh ginger has a stronger, more pungent flavor. If substituting, use about 1 tablespoon of freshly grated ginger.
Why did my cookies turn out hard instead of soft?
Overbaking is the most common reason for hard cookies. Make sure to remove them from the oven while they still look slightly soft in the center.
Can I make these cookies vegan?
Yes! Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use vegan butter instead of margarine.
Do I have to chill the dough?
No chilling is required, making this a quick and easy recipe. However, if your dough is too sticky, chilling it for 30 minutes can help.
Final Thoughts
These Big Soft Ginger Cookies are a must-try for anyone who loves the cozy flavors of cinnamon, ginger, and molasses. Whether you bake them for the holidays or a simple afternoon treat, they are sure to be a hit.
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