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!
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!
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!
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- ¼ cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ¼ cup granulated sugar (for rolling the cookies in)
- 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.
- Add the dry ingredients to the butter mixture and mix well. Chill the dough for 1 hour.
- 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.
- 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.