Oh, do I have a family tradition treat for you! These Ginger cookies are chewy and dense and they’re full of spiced flavor. You feel like you’re getting a substantial snack when you sink your teeth into one of these treats. As with many of our favorite cookie recipes, we like our ginger cookies recipe to be soft and chewy, thick enough that you can really enjoy their wonderful texture.
Ginger molasses cookies go hand in hand with Fall and holiday vibes, and of course these are such a delicious cookie to accompany your candy cane sugar cookies, Lofthouse-style sugar cookies, and mint crackle cookies at holiday baking time. BUT, the baking of ginger cookies started in my house as THE road trip and camping snack when I was growing up. She always had her big yellow Tupperware filled with cookies to pass around in our VW bus as we flew down some highway or backroad somewhere, Road trips and car snacks go hand in hand, and I always try to whip up a batch when I take my family on road trips nowadays! One of the best parts about THIS cookie recipe is that they stay fresh for two weeks! You can’t say that about most cookies!
They’re a piece of cake to make! Ready to mix up a batch?
Ginger Cookies Ingredients
Most of the ingredients for these cookies you will probably have in your pantry – they are basic ingredients in almost every cookie you make! Ground ginger and molasses would be the exception, though I always have those in my pantry as well. They are the key ingredients because you get all of that unique spiced rich flavor from the ginger and the molasses – don’t skip them!
- ½ cup butter
- 1 cup sugar
- 1 egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
How to Make Ginger Cookies
Making these soft, chewy, flavorful cookies is not complicated. I start by creaming together my butter and sugar, adding eggs and vanilla and then the molasses that gives them so much flavor and also that deep golden brown color. Then I mix in the dry ingredients. Next I chill the dough, which makes it easy to work with – to slice into even sections and also to roll into balls that are then coated in granulated sugar. After the formed cookies are set on the baking sheets, I watch them in the oven to be sure that I don’t overbake them – we really want them to turn our with that nice softness! Store the baked cookies in an airtight container – vintage Tupperware is great, but any airtight container will do!
More Festive Cookies and Treats
Ginger Cookies Recipe
Ginger Cookies
Ingredients
- ½ cup salted butter, softened 1 stick
- 1 cup granulated sugar
- 1 egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Cream together butter and sugar until light and fluffy. Add vanilla and egg. Beat.
- Add molasses and beat until combined.
- Sift together flour, baking soda, salt, and ginger. Gradually add dry ingredients to butter/molasses mixture why mixing on low speed.
- Scrape dough together into a log and refrigerate in plastic wrap for 30-60 minutes.
- Preheat oven to 350 degrees.
- Once the dough is chilled, use a sharp knife to slice the dough into ½" sections. Roll each section into a ball and then roll in granulated sugar and place on an ungreased baking sheet.
- Bake cookies for approximately 12-15 minutes or until the edges of the cookies begin to brown and the centers are set, but soft.
- Cool slightly before removing cookies from the baking sheet. Store in an airtight container up to 2 weeks.
Nutrition
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Now, once you’ve fallen in love with these ginger cookies for road trips or Thanksgiving, you might also try your hand at using two of them to make the absolute most delicious Fall flavored ginger pumpkin ice cream sandwich!! Yum!
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