Soft Ginger Sugar Cookies
"These cookies really do stay soft! They are rolled in sugar and the tops crack while baking. I often double the recipe because they go so fast. I think this recipe came from Canadian Living magazine."
photo by Cookin-jo
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
36
ingredients
- 2 1⁄4 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon salt
- 3⁄4 cup butter, at room temperature
- 1 cup white sugar
- 1 egg
- 1⁄4 cup molasses
- 1⁄4 cup sugar
directions
- Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.
- Beat butter 30 seconds, until soft.
- Add sugar and beat until fluffy.
- Add egg and molasses and beat well.
- Add 1/2 the flour mixture and stir in, then stir in the rest of the flour mixture.
- The dough should be at a consistency that you can roll it with your hands into balls. I often have to add quite a bit more flour.
- Roll into 1 inch balls, then roll the balls in sugar.
- Place cookes 2 inches apart on ungreased cookie sheet and bake at 350 degrees for 8-11 minutes. Do not brown! The cookies should be almost underbaked in the middle.
- Let, cool 2 minutes and transfer to a cooling rack. Store in cookie tins.
Questions & Replies
-
What is used as the cream in middle of cookie?
Reviews
-
My kids loved these cookies! The only suggestion I would have is to put the dough in the frig for about 15 minutes to make it easier to form balls. It's a definite keeper! -
I love this recipe - and it makes the house smell soooo good. Refrigerating the dough for a short time helps with the rolling. I'll be making this recipe again! -
Delicious! I made these after seeing your photo on the home page. I love these types of cookies. I added no extra flour , just what the recipe called for. I also didn't roll them with my hands though. I used my cookie scoop , dropped the scoop into a bowl of "Sugar In The Raw" (personal preference, I like the larger grains for the cookies) and rolled it around like that. Baked each pan for 9 minutes. Heaven!!! Thanks so much for posting! -
I chose this recipe make because I cannot seem to locate my mother-in-law's recipe for soft Swedish ginger cookies. I am so thankful I found this recipe because I think they are identical. I know they are very soft and flavorful! My family loves them. I made a double batch; some for my family and the rest to take to a spaghetti dinner tomorrow at my church! Thanks for posting, Cookin-jo! -
This was exactly what I was looking for. Thanks for sharing! I chilled the dough for a few minutes in the freezer while I tidied up, but I don't think it was even necessary. I also threw in a tb of candied ginger bits because I had them, but again, not necessary. Absolutely perfect directions and proportions, thank you! Now to keep them around for more than an hour...
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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