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Soft Ginger Cookies

With the holidays quickly approaching, you will definitely be seeing a lot of cookie recipes on my blog in the coming weeks. The first delicious cookie recipe I am posting is for Soft Ginger Cookies. I came across this recipe on allrecipes and was amazed with the number of reviews and although I dislike molasses, I had to give these a try!

I did modify the recipe slightly based on the ingredients that I had in my pantry…I did not have ground cloves and did not feel like spending the cash on a jar for 1/2 teaspoon. I actually substitute spices and other ingredients a lot, rarely does it detract from the flavor of the finished recipe and in my opinion it sometimes turns out much better!

These cookies baked up very nicely and although they are not traffic stopping simply by looks alone; the flavor and texture are quite amazing and definitely worth a 5 star rating. I hope this easy and delectable cookie makes it on your holiday cookie platter…I guarantee they will be gobbled up in no time! If you have any great cookie recipes you think I may love, please leave a comment or send me an email! Have a great day and thanks for stopping by!

Oh and if you follow me on Twitter, click here for a Twitter Only Giveaway for fun, holiday baking swag! Thanks so much to those of you that follow me…it’s so awesome to interact with all of you!

Soft Ginger Cookies

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

adapted from allrecipes

All images and text ©

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Amanda

Saturday 12th of December 2020

Nice soft texture. Not enough spice for me though. I would recommend doubling the spices.

Jamie

Friday 18th of December 2020

Thanks for your feedback, Amanda!

Savanna Castellan

Wednesday 20th of November 2019

Thank you so much for this! My girlfriend is allergic to clove but I love to do gingerbread men for Christmas. I can't wait to surprise her with these

Jamie

Wednesday 20th of November 2019

Thanks so much for stopping by, Savanna! I appreciate you taking the time to comment. Happy Baking! -Jamie

Lydia Krieger

Friday 4th of January 2019

Can the pumpkin pie spice be swapped out for apple pie spice?

Jamie

Sunday 6th of January 2019

Hello - Yes, using apple pie spice should work here. Hope this helps. Happy baking! Jamie

Laura G

Tuesday 9th of July 2013

ooh I think I'll have to give these a go :D English so translated into grams (and then into ounces because of illogical personal preference) also no mollases here so will try substituting golden syrup. Hopefully will work out, imo baking should be a bit experimental (and chaotic). Shall comment later on how it went :)

Sarah

Friday 23rd of December 2011

A great tip for buying seldom used spices: Go to a natural foods store where you can buy spices and herbs in bulk. You can bag as little or as much as you want and spend pennies instead of paying for a jar that costs a small fortune and which you will never fully use.

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