Perfect Soft Ginger Cookies
hese soft and chewy Ginger Molasses Cookies are just what your holiday season has been waiting for! Delightfully chewy with a crisp sugar coated exterior and plenty of spice and warmth, these molasses cookies are impossible to resist!
Servings 24 Cookies
Ingredients
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp salt
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 3/4 cup Challenge butter softened
- 1/2 cup brown sugar dark or light
- 1/2 cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 1/3 cup molasses
Coating
- 1/2 cup granulated sugar
Instructions
- Combine flour, baking soda, corn starch, salt, and spices in a large bowl. Whisk together.
- In a separate bowl, cream together butter and sugars.
- Beat in egg until thoroughly combined.
- Mix in vanilla and molasses.
- Gradually add flour mixture to butter mixture, stirring just until combined.
- Place in refrigerator for at least 2 hours. I like to leave it in there for a solid 24 hours if I have the time.
- Preheat oven to 350F.
- Line baking sheet with parchment paper.
- Use cookie scoop to scoop out dough, form into a ball, and roll in sugar. Place on cookies sheet.
- Bake for 9 to 11 minutes being careful not to over bake.
- Let cool for several minutes on the cookie sheet before moving to a cooling rack.
- Store in an airtight container for up to a week or freeze for up to 3 months.
