Soft Ginger Cookies

Soft, chewy, and loaded with warm holiday spices, these ginger cookies are a classic seasonal bake. They stay tender for days and are perfect for cookie trays, gifting, or enjoying with a warm drink.

Ingredients

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1/4 cup molasses (regular baking molasses, not blackstrap)

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons baking soda
• 1/2 teaspoon salt

For Rolling

• 1/4 cup coarse sugar or turbinado sugar (optional; granulated sugar also works)

Instructions

1. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, pumpkin pie spice, baking soda, and salt. Set aside.
2. Cream Butter and Sugar
   In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
3. Add Egg and Molasses
   Add the egg and molasses to the butter mixture and beat until smooth.
4. Combine Wet and Dry Mixtures
   Add the dry ingredients to the wet ingredients and mix until just combined. If the dough is very sticky, add 1–2 tablespoons of flour.
5. Shape the Dough
   Scoop dough and roll into 1-inch balls. Roll each ball in coarse sugar to coat.
6. Chill the Dough
   Place the sugared dough balls onto a baking sheet and refrigerate for 30 minutes.
7. Bake
   Preheat the oven to 350°F (175°C). Arrange chilled dough balls on a parchment-lined baking tray, leaving space between each cookie.
   Bake for 9–11 minutes, or until the edges are just set and lightly golden.
8. Cool
   Allow cookies to rest on the tray for 3–5 minutes, then transfer to a cooling rack.

Storage

• Room temperature: Store in an airtight container for up to 5 days.
• Freezing baked cookies: Freeze in a sealed container for up to 3 months.
• Freezing dough balls: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 extra minutes.

Optional Variations

• Dip half of each cooled cookie in melted white chocolate.
• Add a drizzle of chocolate or a dusting of powdered sugar.

• Reduce spices by half for a milder flavor.