Soft & Chewy Ginger Cookies
These soft and chewy ginger cookies are packed with warm spices and molasses flavor. Perfect for holiday gatherings or cozy nights in.
Ingredients
- 1/2 cup salted butter (at room temperature)
- 1/3 cup white sugar plus more, for rolling
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 1 1/4 cup all purpose flour (gluten-free AP flour works too)
- 1 cup almond flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon plus more, for rolling
- 1 tsp ground allspice (can sub ground cloves)
Instructions
- Cream together the butter and both sugars using an electric mixer until light and fluffy (about 3-5 minutes)
- Add molasses, egg, and vanilla extract and mix again until fully combined.
- In a separate bowl, whisk the dry ingredients (flour, almond flour, baking soda, and spices) until fully combined.
- Add dry ingredients to wet ingredients and mix well until fully incorporated. The dough should be thick.
- Cover and chill in the refrigerator for at least 1 hour.
- When ready to bake, preheat oven to 350F and line two large baking sheets with parchment paper.
- For ~24 smaller cookies, shape dough into 1" balls. For ~12 larger cookies, shape dough into 2" balls.
- Mix about 1/4 cup white sugar with 1 tsp cinnamon in a small bowl. Roll each dough ball in cinnamon sugar mixture, then place evenly on baking sheets.
- Bake for 8-10 minutes or until the bottoms of the cookies are slightly browned and a toothpick comes out clean. If making larger cookies, bake for 10-12 minutes.