Description

These Soft Ginger Cookies are chewy, warmly spiced treats with rich molasses flavor and crackly sugar-coated tops. Perfect for holidays or cozy afternoons, they stay soft for days and fill the kitchen with comforting aromas.

Ingredients

4 cups white flour

3 teaspoons baking soda

1 1/2 teaspoons ground cloves

2 teaspoons ground ginger

2-3 teaspoons cinnamon

2 cups white sugar

3 eggs

1 cup butter

1 cup fancy molasses

Extra sugar for coating

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease baking sheets.
In a medium bowl, sift together the flour, baking soda, ground cloves, ground ginger, and cinnamon.
In a large mixing bowl, beat together the sugar, butter, molasses, and eggs until smooth and creamy.
Gradually add the dry ingredients into the wet ingredients and mix until a soft dough forms.
Shape the dough into small balls using a spoon or cookie scoop.
Roll each dough ball in extra sugar until fully coated.
Place the cookies on the prepared baking sheets, leaving space between each cookie.
Bake for 10-12 minutes until the tops are slightly crackled and set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Add a pinch of nutmeg for extra warmth and spice depth.

White chocolate chips or chopped pecans can be added for texture and richness.

Store cookies in an airtight container at room temperature for up to 5 days.

Freeze baked cookies for up to 2 months in a sealed container.

Microwave a cookie for 10 seconds to enjoy warm and soft.

Cookie dough can be refrigerated overnight before baking.

Frozen dough balls can be baked directly from frozen with a few extra minutes of baking time.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 18 g
Sodium: 140 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg