Soft Ginger Cookies Recipe

Name: Soft Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter, softened; 1 1/3 c. sugar; 1 egg; 1/3 c. light molasses; 3 Tbsp. dark corn syrup; 2 Tbsp. milk; 4 c. all-purpose flour; 2 tsp. ground ginger; 2 tsp. baking soda; 2 tsp. cinnamon; 1 1/2 tsp. ground cloves; sugar for rolling

Servings: persons

1 stick butter, softened
1 1/3 c. sugar
1 egg
1/3 c. light molasses
3 Tbsp. dark corn syrup
2 Tbsp. milk
4 c. all-purpose flour
2 tsp. ground ginger
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. ground cloves
sugar for rolling

1
Preheat oven to 350u00b0.
2
In a mixing bowl with electric mixer, cream butter, sugar and egg until fluffy.
3
Mix in molasses, corn syrup and milk.
4
Add flour, baking soda, cinnamon, ginger and cloves, mixing until well blended.
5
Pinch off small pieces of dough and shape into 1 1/2 inch balls.
6
Roll in sugar.
7
Place 3 inches apart on ungreased baking sheets.
8
Bake 12 to 14 minutes or until tops are puffed.
9
Do not overbake or the cookies will not be soft.
10
Cool 1 to 2 minutes on baking sheets, then remove to racks to cool.

1444

kcal

Calories

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick butter, softened, 1 1/3 c. sugar, 1 egg, 1/3 c. light molasses, and more.

Yes, Soft Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Soft Ginger Cookies

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