Soft Ginger Cookies

star rating (6) rate this recipe »
Recipe photo

Soft Ginger Cookies

star rating (6) rate this recipe »
Published prior to 2008

These easy-to-roll cookies are assertively spiced, with the added kick of crystallized ginger.

1/2 cup (1 stick, 4 ounces) unsalted butter, softened
1/3 cup (2 1/2 ounces) firmly packed brown sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom, optional
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1/2 cup (3 1/4 ounces) soft diced ginger (a cross between crystallized ginger and ginger in syrup; if unavailable, use crystallized ginger, minced very fine)
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (6 ounces)light molasses (for a lighter dough, use 1/4 cup molasses and 1/4 cup corn syrup)

Cream the butter, sugar, spices, salt, and baking soda until well blended. Beat in the egg and ginger, then the flour, alternately with the molasses. Refrigerate the dough for several hours, or overnight; it needs to be stiff enough to handle easily.

Preheat the oven to 350°F.

Roll half the dough about 1/4-inch thick on a floured surface. Cut into whatever shapes you like. Transfer cookies to an ungreased or parchment-lined baking sheet. Repeat with the remaining dough.

Bake the cookies for 10 to 12 minutes, until they're puffy, and the edges are firm. Remove them from the oven, and cool on the pan for 10 minutes before transferring to a rack to cool completely. Yield: 4 dozen cookies, depending on size.

Reviews

1
  • star rating 12/12/2014
  • CamInUT from Logan, UT
  • I wanted soft, chewy cookies that could be sandwiched with icing. This dough was perfect. I rolled to 1/4 inch, cut out small gingerbread man shapes, and baked for ONLY 8 minutes. The result were puffy, chewy little cookies that kept their shape nicely.
  • star rating 11/23/2014
  • Barb from Hickory nc
  • Easy to make with wonderful ginger taste
  • star rating 01/08/2014
  • artheart3 from KAF Community
  • This is my ALL-TIME favorite "gingerbread" cookie recipe! The cardamom and the soft diced ginger are what set them apart from all other spice cookies. The dough is VERY easy to handle for cutout cookies. And I have discovered that when I am too busy to make cutouts, the dough works well for roll-in-a-log-and-slice cookies, too! Another bonus is the finished cookies keep very well (at least two weeks!) in an airtight container. Great for shipping!
  • star rating 01/04/2011
  • kerryn74 from KAF Community
  • I was hesitant to try making Gingerbread men again because all I remember from last time I did was that the dough was a pain to deal with, but my roommate really wanted to make them for Christmas so I looked around and found this recipe. They turned out GREAT! The dough was easy to handle and the cookies came out nice and soft. Everyone loved them.
  • star rating 03/23/2010
  • Victoria Stoklosa from Florida
  • This recipe was presented as a 'crunchy cookie' in the KA catalog that arrived today (3/23/10). While these cookies taste good, they come out WAY too soft. I removed them at 10 minutes (I have a very new oven). I tested one and it was quite dough-y inside. I put them back for a full 5 minutes - still a line of wet dough inside. Back in for another 5 minutes. At 20 minutes, they are browned but still damp inside. :P I wish KA had not represented these as a 'crunchy cookie' on page 4 of the catalog, when it is a soft cookie. Very disappointed.
  • star rating 09/14/2009
  • Paula from Washington State
  • I love this cookie GREAT flavor! These are really good for decorated or plain cookies. I make them every year for Christmas.
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