These big, soft ginger cookies are perfectly spiced and incredibly delicious. They have a melt in your mouth texture and are rolled in sugar before baking for a slight crunch. Easy to make, this small batch recipe yields 4 spectacular molasses ginger cookies.
Prep Time10 minutesmins
Cook Time10 minutesmins
Cooling Time5 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American, Australian, British, Swedish
Diet: Vegetarian
Keyword: chewy ginger cookies, cookies, ginger cookies, gingersnaps, small batch cookies, soft ginger cookies
Heat oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper; set aside.
In a medium-sized bowl, using a hand mixer, cream together the softened butter and 1/4 cup of the sugar on medium-high speed until light and fluffy, about 1 minute.
Mix in the egg yolk and molasses, and beat on medium-low speed until combined.
In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add to the creamed mixture and mix well.
Roll the dough into 1 1/2-inch round balls, then roll in the remaining tablespoon of sugar. Place 2-inches apart on baking sheet.
Bake until lightly browned, about 10-12 minutes. Remove baking sheet from the oven and transfer cookies to a wire rack to cool.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your soft ginger cookies turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Measure the flour correctly: To measure flour correctly, use a spoon to scoop flour into a measuring cup made for dry ingredients and slightly overfill it. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
Preheat the oven: Make sure you take the time to preheat your oven before baking.
Use softened butter: Soften the butter to room temperature. Do not melt the butter, it will change the texture of the cookie. The best way to soften butter is to put it out on the kitchen counter for a half hour before you want to use it.
Use unsulphured molasses: I find Blackstrap molasses to be a little strong in baked goods.
Feel free to adjust spices: The amount of each of the spices used in our ginger cookies are my preferred amounts. Use more or less of these spices if preferred.
Line the baking sheet: Use a silicone mat or parchment paper to line your baking or cookie sheet. I don't recommend coating your baking sheet with butter or oil spray because it creates an overly greasy sheet that will make your cookies spread.