Our favorite fall cookie! Bake up a batch of these soft, buttery ginger cookies with molasses and fall spices. All you need are basic ingredients and the self control to not eat them all!
Give me a plate of soft sugar cookies, a hot mug of chai tea and a Snuggie, and I can pretty accurately describe my ideal fall day to you. Make it ginger cookies and you’ve sent me straight to heaven!
Soft, buttery ginger cookies with a kick of molasses and all the best fall spices are my favorite two-bite treat this time of year. Too bad they’re so easy to make… then I’d have a better excuse to stop making them!
My cookie lovin’ friends aren’t complaining, though.
I snatched up this scrumptious cookie recipe from AllRecipes, and I won’t deny it because 1) I’m not nearly a good enough baker to just make this stuff up, and 2) the reviews were amazing enough to send me tearing through my cabinets the same minute I found it!
These spiced, soft cookies did not disappoint and honestly, I’ve never seen a dessert disappear faster from my kitchen. Who am I kidding, these were breakfast some days too!
Whether as a tasty treat to get you in the fall mood, or as a simple dessert for the Thanksgiving table, a stack of warm, freshly baked ginger cookies will hit the spot. Bust out the basic ingredients and get baking – you’re going to love these!
Soft Ginger Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon water
- 1/4 cup molasses
- 1/3 cup granulated sugar
- Preheat oven to 350 degrees F.
- In a medium bowl, sift together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, water and molasses. Gradually stir the dry mixture into the wet mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 1/3 cup of sugar. Place the cookies 2 inches apart on an ungreased cookie sheet, flattening slightly with the bottom of a measuring cup.
- Bake 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 for up to 5 days.