These ginger cookies have the perfect amount of spice and just like the name, are so soft and chewy. I won’t be surprised if they become one of your favorite holiday cookies too!
INGREDIENTS
- 2 and ¼ cup all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¾ cup butter softened
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- ¼ cup sugar for rolling cookies
INSTRUCTIONS
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- In a large mixing bowl, beat butter with an electric mixer on low speed for 30 seconds to soften butter.
- Gradually add 1 cup of sugar, beat until fluffy. Add egg and molasses, beat well.
- Stir dry ingredients into butter mixture.
- Shape dough into 1½ inch balls (about 1 heaping tablespoon dough each).
- Roll ball in the ¼ cup sugar and place on cookie sheet about 2 inches apart.
- Bake for 10 minutes or until light brown. Do not overcook. Let stand 2 minutes before transferring to wire cooling rack.
