Soft Ginger Cookies


Date Published: Dec 27th, 2020 | Last Updated: Dec 27th, 2020
Author: Abby |Category: dessert
Serves: 22 cookies | Prep time: 20 mins | Cook time: 10 mins

Jump to recipe |

Happy holidays everyone! I know I’m a bit late to the party, but ’tis the season for baking! As usual, I’ve been ramping up my baking just before Christmas as gifts for people, work snacks, or party munchies. It’s been a crazy year and the holidays can be especially tough, so whether or not you celebrate, I hope you at least had some extra time off from work. Toby and I have been spending Christmas back on the farm with his parents and there is definitely no shortage of food here! Traditional Czech Christmas is celebrated on the 24th so on Christmas Eve his mom made fish fillets with a prawn cocktail and potato salad. Then on Christmas day she made a roast turkey and we made roast veggies harvested straight from the garden to go with it. For Boxing Day, we invited our friends over for a party and made beer butt chicken, rosemary roast lamb, stuffing, mashed potatoes, and broccoli salad. There will be plenty of leftovers to last us all at least a week. I don’t think I need to eat for another 2 days!

I’m currently doing relief work at 3 different clinics in the northern regions of Melbourne and not to toot my own horn, but these cookies have been a big hit at all three clinics over the past week. They’re pretty easy to make and you end up with a lot of cookies in one batch – warning, they do require quite a bit of sugar in the recipe but who’s actually counting calories through this season? These soft ginger cookies are perfect for the festive season.

Recipe adapted from: https://www.allrecipes.com/recipe/17165/big-soft-ginger-cookies/

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Dry Ingredients:
    • 2 1/4 cups (350g) all-purpose flour
    • 2 1/4 tsps ground ginger
    • 3/4 tsp ground cinnamon
    • 1/2 tsp ground cloves
    • 1/4 tsp salt
    • 1 tsp baking soda
  • Wet Ingredients:
    • 3/4 cup (170g) unsalted butter, softened
    • 1 cup (230g) white sugar
    • 1 egg
    • 1 Tbsp orange juice
    • 1/4 cup (85g) molasses
  • 1/2 cup white sugar for coating

Directions:

Preheat oven to 175˚C (350F).

Combine the dry ingredients: In a medium-sized bowl, mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

Combine the wet ingredients: In a large bowl, beat together the butter and 1 cup sugar. Add in the egg, orange juice and molasses. Mix until combined.

Gradually add in the dry ingredients to the wet ingredients mixture. You should end up with a semi-firm sticky dough. If your dough is too soft and sticky to work with, put it in the fridge for 20mins for it to firm up.

Pour the remaining 1/2 cup sugar on a plate for coating. Shape the dough into golf ball sizes and roll each one in the sugar. Place each ball on an ungreased baking tray. Don’t place them too close together because they spread out in the oven! Bake for 8 to 10 mins in the preheated oven and transfer to a wire rack to cool completely. Enjoy!

Notes:

  • Pro-tip: it’ll be easier to get your molasses out of the measuring cup by greasing it first with a drop or two of oil.
  • They expand quite a bit so you can make them smaller if you like smaller cookies to commit to.
  • If you prefer them crunchier, flatten the dough balls slightly before baking them.

Summarized Recipe:

Soft Ginger Cookies

Date Published: Dec 27th, 2020 | Last Updated: Dec 27th, 2020
Author: Abby |Category: dessert
Serves: 22 cookies | Prep time: 20 mins | Cook time: 10 mins

Ingredients:

  • Dry Ingredients:2 1/4 cups (350g) all-purpose flour
    • 2 1/4 tsps ground ginger
    • 3/4 tsp ground cinnamon
    • 1/2 tsp ground cloves
    • 1/4 tsp salt
    • 1 tsp baking soda
  • Wet Ingredients:3/4 cup (170g) unsalted butter, softened
    • 1 cup (230g) white sugar
    • 1 egg
    • 1 Tbsp orange juice
    • 1/4 cup (85g) molasses
  • 1/2 cup white sugar for coating

Directions:

  1. Preheat oven to 175˚C (350F).
  2. Combine the dry ingredients: In a medium-sized bowl, mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. Combine the wet ingredients: In a large bowl, beat together the butter and 1 cup sugar. Add in the egg, orange juice and molasses. Mix until combined.
  4. Gradually add in the dry ingredients to the wet ingredients mixture. You should end up with a semi-firm sticky dough. (If your dough is too soft and sticky to work with, put it in the fridge for 20mins for it to firm up.)
  5. Pour the remaining 1/2 cup sugar on a plate for coating. Shape the dough into golf ball sizes and roll each one in the sugar. Place each ball on an ungreased baking tray. Don’t place them too close together because they spread out in the oven! Bake for 8 to 10 mins in the preheated oven and transfer to a wire rack to cool completely. Enjoy!

Notes:

  • Pro-tip: it’ll be easier to get your molasses out of the measuring cup by greasing it first with a drop or two of oil.
  • They expand quite a bit so you can make them smaller if you like smaller cookies to commit to.
  • If you prefer them crunchier, flatten the dough balls slightly before baking them.

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