Description

These classic ginger cookies feature a soft, pillowy center and a sparkling sugar crust, delivering a warm spice profile that defines holiday comfort. Perfect for filling your cookie jar, this heritage recipe relies on real molasses and a signature blend of aromatic spices for a timeless treat.

Ingredients

2 cups (250g) all-purpose flour
3/4 cup (170g) unsalted butter, softened
1 1/3 cups granulated sugar, divided
1/4 cup unsulphured molasses
1 large egg
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 teaspoon baking soda
1/4 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and allspice until thoroughly combined.
In a separate large bowl, beat the softened butter for 30 seconds, then gradually add 1 cup of granulated sugar and cream together on medium speed until light and fluffy.
Add the egg and molasses to the butter mixture, beating on medium speed until the dough is a glossy, dark amber color.
Turn the mixer to low and slowly incorporate the dry ingredients into the wet mixture until a soft dough forms; chill the dough in the refrigerator for 20 minutes.
Shape the chilled dough into 2-inch balls and roll each ball in the remaining 1/3 cup of granulated sugar until fully coated.
Place balls 2 inches apart on the baking sheets and bake for 10 minutes until puffy; let cool on the sheets for 2 minutes before transferring to a wire rack.

Notes

For the best results, ensure your butter is softened to room temperature but not melting, as this provides the necessary air during the creaming process for a pillowy texture. To keep these cookies soft for several days, store them in an airtight container with a small slice of apple or bread to maintain moisture.

Prep Time: 35 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American