The Best Ginger Cookies
This chewier take on ginger snap cookies is a whole new flavor experience. My kids love making ice cream sandwiches with these. And once I tried them, I'm a Ginger Cookie ice cream sandwich fan for life!
Ingredients
- 1 1/2 cups unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup unsulfured molasses
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
Instructions
- Mix dry ingredients. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. Set aside.
- Cream butter and sugars. In a separate bowl, use a mixer to cream the softened butter and sugars until light and fluffy, about 2 minutes. Add eggs one at a time, then molasses, mixing until combined.
- Combine mixtures. Gradually add the dry ingredients to the wet mixture, beating until incorporated. Chill the dough for at least 2 hours.
- Preheat and prepare. Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Shape cookies. Roll dough into 1-inch balls, coat in sugar, and place on the baking sheet.
- Bake. Bake for 8-10 minutes until cookies slightly crack. Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Serve or store. Enjoy warm or store in an airtight container for up to 4 days. Freeze if desired.
Nutrition
Calories: 281kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 292mgFiber: 1g
Tried this recipe?Let us know how it was!