I first made these cookies last Christmas as a gift for Pat’s parents when we flew to Toronto to spend Christmas together. It was my first time meeting them and I knew I had to bring something for them despite the re-assurance from Pat that I didn’t have to.
I made a test batch and mannn.. the house will smell like Christmas. It’s something about the ginger and cloves smell and the cold temperature outside that makes it perfect. Pair it with tea and I’m a happy girl.
So, after hand carrying them on a 5 hour flight, the cookies didn’t even last 3 days. Apparently, Pat’s father favourite cookie is Ginger cookies and Pat’s mum has a sweet tooth. Now, I understand where Pat gets his love of baked goods.
It’s still 5 months to Christmas but you don’t need an excuse for these babies.
Soft Ginger Cookies
Prep Time: 20 minutes
Cook time: 10-12 minutes
Yield: 28 cookies
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon of water
- Additional sugar for rolling
- Set your oven to 350F/175C
- In a medium, bowl, combine flour,ginger,baking soda,cinnamon,cloves and salt. Set aside.
- Lay parchment paper on 2 baking sheets and set aside.
- In a stand mixer bowl with the paddle attachment, cream together sugar and butter till smooth.
- Beat in egg, water and molasses until combined
- Gradually add the dry goods to the stand mixer bowl. Mix until just combined. There should not be excess flour seen in the bowl.
- Using a cookie scoop to divide the dough, scoop out a portion and roll into a ball with your palms.
- Pour out some sugar into a deep mug or small bowl. Swirl the cookie ball in sugar until uniformly coated.
- Place cookie onto baking sheet and repeat step 6-7 until all the dough is used up.
- Place 6 cookies per sheet and bake 2 sheets for 10-12 minutes (Mine took 12) at one time. Turn and swap the cookie trays halfway through for even baking
- Allow cookies to cool for awhile before transferring to a wire rack to cool fully
Recipe inspired by TasteOfHome
Can’t find the original recipe anymore.