Big Soft Ginger Cookies
These big, soft ginger cookies are packed with cozy spices and molasses, finished with a crackly sugar coating. They stay soft for days, making them perfect for baking ahead or gifting.
Prep time: 15 minutes
Chill time: 1 hour
Bake time: 10–12 minutes per batch
Total time: About 1.5 hours
Yields: About 20 large cookies
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Ingredients:
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ¼ cup unsulphured molasses
- Extra granulated sugar, for rolling
Instructions:
- In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the molasses.
- Gradually mix in the dry ingredients until combined. Cover and chill dough for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1.5-inch balls and roll each ball in granulated sugar. Place 2 inches apart on prepared sheets.
- Bake 10–12 minutes, until edges are set but centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Serving Tip:
These cookies are amazing on their own or with a scoop of vanilla ice cream sandwiched in the middle for a summer treat!
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