Do you have a baking to-do list each holiday season? I certainly do. There are certain baking recipes that I make around the holidays, and only around the holidays. I take in requests from my family, thinking about what freezes well, what gifts well, and which are worth the effort amidst the chaos of the holidays. These ginger cookies always make the list.
In the end, there are about 5 classic cookie recipes that I make, and these ginger cookies have been on the list for as long as I can remember. They are so easy, and you get a lot of bang for your buck flavor wise. These are usually one of the first batches of cookies that I make when it is time to tackle what I call my own Holiday Baking Challenge, as they freeze well, and then I can cross them off the list.
Although I do enjoy a soft and chewy gingerbread cookie, I tend to leave those to the professionals. I already make sugar cookies using cookies cutters and decorations, and with time limitations, I have accepted that I cannot take the time to do both, especially when they just become hard and difficult to eat. These ginger cookies give that nice and subtle ginger flavor and the added texture from being rolled in sugar. No need to roll out the dough repeatedly or even decorate afterwards!
These cookies gift really well and are always included in our baking giveaways. You could easily go an extra step and drizzle melted white chocolate on them or even add a piece of candied ginger once they are prepped on the baking sheet. Personally, I like to keep it simple, since many of the other holiday baking includes decorations and more finesse. These are great if you’re short on time and need something for a cookie swap or as part of a homemade gift.
If you’re interested in some of the other cookies that I make at this time of the year, the sugar cookies are a must with my kids! I actually include it as one of the advent activities that we do as a family leading up to Christmas. I also make Linzer cookies, which are tedious, but so worth the effort! I absolutely cannot go without my holiday Biscotti recipe made with cranberries and pistachios. Finally, my husband’s annual request is for my salted caramel thumbprint cookies. I’ll be posting these recipes over the up-and-coming weeks. So be sure to check back!
So let’s get to it!
Soft Ginger Cookie Ingredients
Butter – Ideally, unsalted butter is preferred in this recipe. However, if you only have salted butter in the house, either is fine in this recipe. If you are using salted butter, then you can omit the salt later in the recipe. Here, you’ll want to plan ahead, and take the butter out for at least a couple or more hours before making the cookie dough. You want it just slightly at room temperature, but not too soft either.
Sugar – regular, white, refined sugar is used here. Make sure to level off the measuring cup with the back of a butter knife. You will need additional sugar to roll the balls of dough in to give it a nice coating and texture to the cookies.
Eggs – I use a large egg for this recipe. If I am on the ball, I try to let it come to room temperature before adding, but even I’ll admit, sometimes I forget!
Molasses – Molasses is a thick, dark-coloured syrup that is a by-product of making sugar. It can come in various ranges from light, dark, to blackstrap. The lighter the molasses is, the sweeter it will be. Therefore, light molasses is typically used in baking. If you have fancy molasses in the pantry, it is often used in baking due to its lighter colour and sweeter taste.
All-Purpose Flour – Typically, I keep it simple with using an all-purpose flour for this recipe. To measure, spoon the flour into a measuring cup, and then level it off with the back edge of a butter knife.
Ground Ginger – Ground ginger is commonly used in a variety of baking dishes. It is sweet and zesty with a hint of citrus. It is commonly used in gingerbread recipes. Like all spices, it should be stored in a cool, dry place.
Baking Soda – If you can’t recall how long this box has been in your pantry, or if you purchased the economy size that you’ve been working your way through for over a year, it may be worthwhile to invest in a new one again. Afterall, this is the leavening agent that is used in your baking.
Cinnamon – Cinnamon is a common spice that can be used on both sweet and savoury dishes. It is rich in antioxidants, leading to many health benefits. Like all spices, it should be stored in a cool, dry place.
Ground cloves – have a sweet and spicy flavour with a pungent aroma. Cloves are the dried buds from a tropical evergreen tree found in Southeast Asia. Like all spices, it should be stored in a cool, dry place.
Salt – I stick to standard kosher salt for this recipe. Salt is used to enhance the flavors of a dish and should not be eliminated. If you are using salted butter, you can omit the salt here.
Soft Ginger Cookie Tools
To make these cookies there a few tools that you will need:
Measuring cups and spoons – this recipe uses standard measuring tools. Be sure to level each of the measured ingredients (I typically use a butter knife).
Stand mixer – As this recipe requires that the butter and sugar be blended for an extended period of time, a stand mixer certainly makes it easier. You’ll want to stop it occasionally to scrape the butter/sugar mixture off of the sides so that it blends well.
Baking Sheets – I have two sizes of cookie sheets in my kitchen: a standard size, ideal for most uses, and I also have “jumbo” baking sheets. I recommend using the largest baking sheets that you have for baking cookies, as the more you can fit on a pan, the fewer batches are needed. You’ll want to ensure that these cookies are spaced out, as they will spread while baking. I recommend using either parchment paper or silicon liners on the baking sheets.
Parchment paper or silicon baking sheets – Both of these are great tools to have in the kitchen. This way there is no risk of the cookies sticking!
Cookie Dough Scoop (optional) – this tool is a game changer for me. It makes measuring the muffins consistent for all twelve muffins, and far less messy! Say good-bye to scooping from each muffin batter to gain enough for the last one, as well as using your finger to move it off of the standard kitchen spoon! I have these in all different sizes because they are so worth it! There’s nothing wrong with using the spoon if you don’t have one of these, but if you make muffins or cookies often, these are worth having on hand!
Cooling racks – After to the cookies have cooled in the pan for about 5 minutes, you’ll want to transfer them to cooling racks. If you’re limited on space, there are great ones on the market that are stackable. Just be sure to place them out of your littles’ reach, or dogs for that matter!
Cookie Making Tips
Over the years of making many different kinds of cookies in my oven, there are a few things that I have learned.
- The oven temperature stated on my oven’s temperature is not representative of its actual temperature inside. Therefore, I recommend getting an oven thermometer if you have any doubts about yours.
- Without stating the obvious, your oven loses heat every time you open the door. Avoid doing this to frequently check on the cookies! The baking time provided here should be pretty close, assuming that they are rolled out to the recommended thickness.
- Baking sheets vary, in terms of heat transferability during baking, and also while resting. This requires a keen eye on baking time on my part.
- The use of parchment paper or silicon baking sheets can have a negligeable to a noticeable impact on overall baking time. This also requires a keen eye on baking time on my part!
- This particular recipe recommends butter that is softened to room temperature. This is key. Not only do you need the butter to mix in smoothly to be a part of the dough, but if the butter is too soft, it ends up being much more difficult to work with. I can attest to this, as I have done this on too many occasions.
While these tips may seem overly obvious to most, I feel they should be mentioned, as even after many years of making these, I have made simple mistakes that have impacted the appearance of the cookie (most often, over baking them so that they become too dark for me to feel satisfied in giving them away). A big part of successful baking requires understanding your oven, and recognizing that baking will continue, even once it’s been removed from the oven.
Ginger Cookies - Tips For Freezing
As mentioned, these cookies freeze very well. Just follow these simple steps:
- Once the cookies are baked, allow them to cool completely.
- Next, place cookies in a single layer on a parchment-lined baking sheet or tray. Place them in the freezer for at about an hour
- Transfer the cookies to a freezer bag or storage container. Try to remove as much air as possible. Freezer bags are great as a space saver!
- Label with their name and date. Cookies freeze well for about 4 months.
- Enjoy!
Ginger Cookies - Tips for Freshness
Cookies stay fresh at room temperature for about 3 days when they are stored properly at room temperature.
- Once cookies have cooled completely, place cookies into an airtight container. Be sure to check the seals!
- Place a piece of bread in the storage container. It adds humidity to the cookies, resulting in chewier cookies. Give it a try!
- Store cookies in a cool, dry place. This could be in the back of the pantry.
If you have baked these cookies and froze them, plan on only taking out what you expect to be needing.
Soft Ginger Cookies
Here is a simple, soft ginger cookie recipe that your family is sure to enjoy. They are simple to make and freezer-friendly, making them a great addition to your holiday baking to-do list.
30
Cookies10
minutes10
minutes0
minutesIngredients
3/4 cup butter, softened
1 cup sugar
1 large egg, at room temperature
1/4 cup molasses
2 1/4 cup all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1/2 cup sugar (to roll the cookie dough balls in)
Directions
- In a large bowl, cream butter and sugar until light and fluffy.
- Next, beat in egg and molasses.
- In a separate bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets.
- Bake at 350° until puffy and lightly browned, 10-12 minutes.
- Remove to wire racks to cool.
