These soft and chewy ginger cookies are the perfect balance of sweet and spicy, making them an ideal treat for the holiday season or any time you’re craving something comforting. With a rich molasses flavor and a kick of ginger, these cookies stay tender for days, developing even more depth in flavor as they rest. Their crinkled tops and sparkling sugar coating add a bit of crunch to each bite, making them irresistible with a cup of tea or coffee.
Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 egg
- 1 tablespoon water
- ¼ cup molasses
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream the butter and 1 cup of sugar until light and fluffy. Beat in the egg, then stir in the water, molasses, and vanilla extract until well combined.
- Gradually stir in the dry ingredients until the dough comes together. The dough will be thick but soft.
- Roll the dough into 1-inch balls, then roll each ball in the extra granulated sugar. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until the tops have slightly cracked. The cookies will appear soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these delicious ginger cookies on their own or alongside a warm beverage!
