We are fans of ginger cookies. For more than half a century, we’ve enjoyed an heirloom molasses cookie recipe in our family. But two granddaughters were experimenting in the kitchen one afternoon. They downloaded a version of a gingersnap cookie that has become a new family favorite.
These delicious cookies stay soft for days when stored in an airtight zip-top bag. You’ll probably have to hide your bag of cookies to test this. If you leave them out in plain sight, they’ll disappear same-day.
Eliza’s Soft and Chewy Ginger Cookies
A delicious ginger and molasses cookie that stays soft after baking.
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon cloves
- 3/4 cup soft butter
- 1 egg
- 1/4 cup molasses
- 2 teaspoons ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 1 Tablespoon water
- sugar for rolling
Instructions
- Sift flour, ginger, baking soda, cinnamon, cloves and salt and stir to combine.
- Cream butter and one cup sugar until light and fluffy.
- Beat in egg; Stir in water and molasses.
- Fold in flour mixture.
- Shape dough into 1-inch balls, roll in sugar, and place two inches apart on an ungreased cookie sheet.
- Bake for 8-10 minutes at 350 degrees.
- Allow cookies to cool on baking sheet for 5 minutes before removing.
