I have to make a confession: I like soft and chewy cookies. Don’t get me wrong; sometimes I greatly enjoy a gingersnap, but I vastly prefer a soft, chewy ginger cookie.
These are perfectly spiced, soft and chewy cookies. Served with hot chocolate or warm apple cider, they make a delicious fall or winter treat, but I enjoy them year round with a cold glass of milk.
What I like best about this recipe is how easily it comes together. No need to chill the dough, no need to roll it out. Mix the ingredients, portion the dough and pop it into the oven. Your never more than 30 minutes away from these delicious cookies since the ingredients to make them are all pantry staples!
1 1/2 sticks softened butter
1/4 cup molasses
1 cup sugar
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the flour, salt, spices and baking soda. Set aside.
In a large bowl, beat together the butter, sugar and vanilla until creamy and light. Add in the egg and molasses and beat until well-combined. Add in the flour mixture gradually.
Roll the dough into 1 1/4 inch balls, and roll in sugar. Place 2 inches apart on baking sheets and slightly flatten with the palm of your hand.
Bake in the oven for 10 to 12 minutes, until puffy and lightly browned. Cool on the baking sheet for 2 minutes until removing to a wire rack to cool completely.