Soft and Chewy Ginger Cookies

More cookies!  Yay for way too many cookies!

At the very least, I may be sick of cookies by January.  Unlikely.

But I can hope, because I’m certainly going to need to stop eating cookies in January!

Soft and Chewy Ginger Cookies - Bake.Eat.Repeat.At least I know that I’m not alone in the eating of far too many cookies throughout the holiday season!  Right?  Please tell me that I’m right about that, and that I’m not the only one!

But, when you only make certain cookies once a year, it really seems that it would be a complete shame not to enjoy them.  Thankfully I have a large family so I can make truckloads of cookies, and then bring them all on Christmas Eve to get them out of my house!  And I still get to enjoy all of my favourites!

Soft and Chewy Ginger Cookies - Bake.Eat.Repeat.

These soft and chewy ginger cookies are definitely one of the favourites around here.  Ginger cookies were never one that I had growing up.  We generally made a gingerbread house, but never the soft and chewy ginger cookies that are so common around Christmas time.  But after getting married, I got to add a bunch of new favourites to my holiday cookie lineup.

This recipe is an adaptation of my mother-in-law’s recipe for “ginger sparkles”.  I only made a couple of changes, the main one being swapping out the shortening for butter.  With that change, I needed to add some cream of tartar and a chilling period in order to keep the cookies thick and chewy.

We love these, so I think I will be making these every Christmas for a long while.  Or at least until we have too many favourites for that to happen anymore!

Soft and Chewy Ginger Cookies - Bake.Eat.Repeat.

Soft and Chewy Ginger Cookies

Yield: 30-36 cookies

Note: Don’t skip the chilling step for these cookies, or you will have very flat cookies. Also, to get thicker cookies, roll the dough into tall balls, more of a tall oval then a completely round ball, and they will be a bit puffier. Don’t overbake them or they will be a crisp cookie rather than a chewy cookie!

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Ingredients

3/4 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1/4 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup granulated sugar (for rolling the cookies in)

Directions

  1. In a large bowl, or the bowl of a stand mixer, cream together the butter, brown sugar, molasses and egg until light and fluffy. In another bowl, whisk together the flour, baking soda, baking powder, cream of tartar, salt, ginger, cinnamon and cloves until well combined.
  2. Add the dry ingredients to the butter mixture and mix well. Chill the dough for 1 hour.
  3. Preheat the oven to 375 degrees F. Roll the cookie dough into 1.5 tablespoon sized balls (make them tall balls, more of a tall oval rather then a perfectly round ball), roll them in granulated sugar, and place 2 inches apart on a cookie tray. Bake for 8-10 minutes, or until the edges are set. Once the second tray of cookies is ready to go, place the tray back in the fridge to stay chilled while waiting for the oven.
  4. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for one week, or freeze for up to 3 months.

Notes

Source: Adapted from my mother-in-law’s recipe.

http://bakeeatrepeat.ca/soft-chewy-ginger-cookies-recipe/

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Comments

    • stacey says

      I didn’t use it initially, as my original recipe uses shortening instead of butter, and 2 teaspoons of baking soda, with no baking powder or cream of tartar. But as I mentioned in the post, the switch to butter caused the cookies to be much flatter. So in order to get thicker cookies I added the other leaveners, and chilled the dough. If you want to use butter, you will need the cream of tartar to get cookies the same thickness as shown here. If you switch to shortening instead (same amount) then you can just use 2 teaspoons of baking soda and leave out the baking powder and cream of tartar. Hope that helps!

  1. says

    Haha you can never have too many cookies especially during this time of year – so keep ’em coming :) Love these ginger cookies, soft and chewy ones are my absolute favorite! I would totally rather have 10 of these and skip dinner instead :)

  2. says

    You are totally not alone in your cookie making OR eating. My word, I am going to need to just quit baking altogether in January. At least now I feel like baby can take the brunt of the responsibility for this weight gain…. Lol. I LOVE a soft chew ginger cookie — that’s the only way!

    • stacey says

      Haha, I don’t have that excuse, just too many cookies. Oh well, smoothies and salads in January right?! Glad I’m not alone on that though! Thanks Ashley!

  3. says

    Ginger cookies are so wonderful! I am not a huge fan of gingerbread cookies (too tough), but these sounds/look terrific. And yes, hooray for too many cookies! My kitchen has temporarily turned into a little cookie factory, and I couldn’t be happier about it!

  4. says

    I agree!! yay for too many cookies! Tis the season, right?? :)

    These look absolutely delicious! I love the soft kind of ginger cookies (the crispy ones aren’t really my thing!). Is it bad that I want some of these cookies and the ones I have sitting on my counter?? lol

    • stacey says

      Hahaha, I think the same thing when I look at other people’s pictures of their cookies Ashley! Calculating if I can possibly add any to my lineup! Pretty sure I really shouldn’t! :)

    • stacey says

      Thank you so much Gayle! I seriously took pictures of these three times before getting some that were decent, and I still wasn’t thrilled! So thanks for those kind words! I appreciate it! And I love your holiday motto – I’m totally adopting that!

  5. says

    I think every family has a traditional ginger cookie recipe! Haha! Ours are called ‘Cracked Top Ginger Cookies’ and they sound similar to these! Crispy on the edges, chewy in the middle, and they stay pretty thick! These look perfect and I’m dying to dunk some in a glass of milk. Thanks for sharing!

    • stacey says

      Thanks Sarah! I remember thinking that your recipe looked really similar when you posted it, but forgot to compare! I think most of them are pretty similar though!

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