Ginger Cookies Recipe
Soft and Chewy Ginger Cookies without Rolling out Dough
| Servings | Prep Time |
| 24cookies | 15minutes |
| Cook Time | Passive Time |
| 10minutes | 30minutes |
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Ingredients
- 6oz/170g unsalted butter3/4 cup
- 7oz/200g sugar1 cup
- 1large egg
- 1tbsp water
- 2oz/60ml molasses1/4 cup
- 12.5oz/355g All Purpose Flour2 1/4 cups
- 1/2tsp Baking Soda
- 1/4tsp Coarse Salt
- 2tsp ground ginger
- 3/4tsp ground cinnamon
- 1/2tsp ground cloves
- 1tbsp fresh grated ginger root
- sugarto roll cookies
Instructions
- Butter should be soft, leave it out of the fridge for a few hours or microwave for a few seconds at a time until soft but not melted. It’s ideal if egg is room temperature. Heat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- To the flour, add salt, baking soda, cinnamon, ground ginger and cloves. Whisk well. In a mixer or by hand, cream butter and sugar until fluffy, about 2 minutes. Add egg and water, mix. Scrape down and add molasses and fresh grated ginger. Mix well and scrape down if necessary. Add flour mixture a little at a time on low speed. Mix until just combined. Optional – stir in finely chopped crystallized ginger.
- Chill dough for 30 minutes to one hour. Place a few tablespoons of sugar on a plate. Use a tablespoon or small ice cream scoop to measure out dough. Roll the dough in the palms of your hands to form balls. Dough should not stick to your hands when rolling. Roll in sugar and place on baking sheet. Flatten each ball slightly. Bake in heated oven for 8 to 10 minutes. Remove from oven and leave cookies on tray on a rack for 5 minutes. Remove cookies from tray and place directly on rack to cool. Cookies are delicious eaten warm or at room temperature.
Recipe Notes
