As the evenings grow cooler and the leaves start to turn, there’s nothing quite as comforting as the spicy aroma of freshly baked ginger cookies. Perfect for holiday gatherings or a cozy night in, our Big Soft Ginger Cookies offer a delightful blend of warmth and sweetness, making them an irresistible treat for anyone looking to indulge in the flavors of the season.
Benefits of This Recipe
- Comforting Spices: Ginger, cinnamon, and cloves not only create an inviting aroma but also offer warmth and comfort during colder months.
- Perfect Texture: These cookies are soft and chewy, ideal for those who enjoy a more substantial bite.
- Versatile: Easily adaptable for various dietary needs with simple substitutions.
- Long-Lasting: When stored properly, these cookies maintain their freshness, making them a great make-ahead treat.
Ingredients Overview
All-Purpose Flour
Flour provides the structure for our cookies, ensuring they hold their shape while remaining soft and chewy. Its neutral flavor makes it the perfect base for our bold spices.
Ground Ginger
Ginger is the star of this recipe, offering a warm, spicy kick that defines the character of these cookies. Its health benefits include anti-inflammatory properties and digestive aid.
Ground Cinnamon
Cinnamon adds a depth of flavor, complementing the ginger and adding its own sweet, woody notes. It’s also known for its antioxidant properties.
Ground Cloves
Cloves bring a robust aroma and intensity that rounds out the spice profile of these cookies. They are also praised for their antimicrobial benefits.
Brown Sugar
Brown sugar contributes to the rich, moist texture of the cookies, adding a hint of caramel flavor that pairs perfectly with the spices.
Substitutions
For those looking to tweak the recipe to suit dietary restrictions or flavor preferences, here are a few easy swaps:
- Gluten-Free Flour: A 1:1 gluten-free all-purpose flour can be used for those avoiding gluten.
- Coconut Sugar: Substitute brown sugar with coconut sugar for a lower glycemic index.
- Vegan Butter: Vegan butter can replace regular butter for a dairy-free version.
Recipe
Yield
This recipe makes approximately 24 cookies.
Nutrition
Each cookie contains approximately:
- Calories: 150
- Carbohydrates: 22g
- Fats: 6g
- Proteins: 2g
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Ensure they are completely cooled before storing to maintain their soft texture.
Conclusion
Our Big Soft Ginger Cookies are the perfect treat to spice up your fall and winter. We invite you to try this recipe and share your experiences in the comments below. Whether you’re baking for a special occasion or just a casual weeknight, these cookies are sure to bring a smile to everyone’s face.
FAQ
Q: Can I use fresh ginger instead of ground? A: Yes, you can substitute ground ginger with fresh grated ginger for a more intense flavor. Use about 1 tablespoon of freshly grated ginger to replace 2 teaspoons of ground ginger.
Q: What’s the best way to measure flour to avoid dry cookies? A: For the most accurate results, spoon the flour into a measuring cup and level it off with a knife, rather than scooping directly from the bag, which can compact the flour.
Q: Can these cookies be made into gingerbread men? A: While this dough is a bit too soft for shaping intricate designs, you can certainly cut them into simple shapes with cookie cutters after slightly chilling the dough.
Feel free to experiment and make this recipe your own!
Ingredients
- 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
- 1/4 cup butter flavored shortening
- 1/2 cup butter softened
- 1 cup white sugar
- 1 egg1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Instructions
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking
soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the butter and shortening with 1 cup sugar until light and
fluffy. Beat in the egg, then the water and molasses.
3. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnutsized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2
inches apart onto a cookie sheet lined with parchment paper, and flatten slightly.
4. Bake for 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.
5. Store in an airtight container.
