Soft Ginger Cookies
- 3 cups all-purpose flour
- ¾ cup light brown sugar, packed
- 1-½ teaspoons baking soda
- 2 teaspoons granulated ginger
- ½ teaspoon nutmeg, finely grated
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup dark (heavy) molasses
- 1/3 cup unsalted butter, softened
- 1 large egg, lightly beaten
- ¾ to 1 cup water
- ¼ cup fresh ginger, peeled and thinly sliced (include any juice)
- granulated white sugar (for rolling)
- Combine together water and ginger slices in a lidded saucepan. Cook on medium-low heat until water begins to boil. Once water comes to a full rolling boil, reduce heat to low and simmer for 5 to 10 minutes or until liquid is reduced to about ½ to 1/3 cup. If desired, stir in about 1 to 2 tablespoons granulated white sugar before the reduction, to counter the strong ginger flavor. Remove pan from heat and strain liquid into a non-reactive container. Discard ginger slices. Set aside.
- Combine together flour, light brown sugar, baking soda, granulated ginger, nutmeg, cinnamon, cloves and salt. Sift once and transfer into a large mixing bowl. Set aside.
- Beat together molasses, butter and egg. Gradually beat in sifted flour mixture, alternately with ginger water, beginning and ending with the dry ingredients, until mixture forms a soft dough. With floured hands, pat dough into a disk, about 6 inches wide and wrap in plastic. Chill for 1 hour or until firm enough to handle.
- Preheat oven to 400°F. Line cookies sheets with baking paper and lightly mist with vegetable spray. Set aside.
- Unwrap dough and cut off about 1 tablespoon. Form into a ball, about 1 inch in diameter. Roll in granulated sugar and arrange on prepared cookie sheets, about 2 inches apart. Bake for about 10 to 12 minutes or until tops are slightly cracked and soft while edges just being to get firm. Allow cookies to cool on baking sheets for 2 to 3 minutes. Using a lightly buttered spatula, list each cookie gently and transfer on a wire rack. Cool to room temperature.
- Makes about 25 to 30 cookies.
- If you prefer not too tangy (“gingery”) cookies, omit the fresh ginger slices and use only boiling water.
- For variety, do not roll dough balls in granulated sugar. Instead, arrange uncoated dough balls on baking sheets, slightly flatten using a buttered spatula or fork tines and sprinkle with additional powdered ginger. Bake as per recipe directions.
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Tagged with: Baking and Confections • cookie recipes • cookies • Dessert • dessert recipes • Desserts • Ginger • ginger cookie recipes • ginger cookies • Holiday Cookies • Recipes • Soft Ginger Cookies • Soft Ginger Cookies Recipe
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