Skip to content

Soft Ginger Cookies

October 3, 2011

September is the month for mourning the loss of summer, but October? October is the month to celebrate the beauty that is fall.  Leaves are starting to turn, the air is crisper, and my air conditioner-less apartment is now pleasantly cool with the windows wide open.  I love this season.  Everything about it: the weather, the foliage, the football, and most especially, the food.

Fall’s flavors are my favorite.  Pumpkin and winter squash will make plenty of appearances on this site, but the spices that go along with the fall produce are just as good.  When I was little, my mom used to make these soft ginger cookies to take to cookie swaps and dinner parties in the fall and winter.  They have a nice soft, chewy texture, and the spiciness of the ginger and cloves balance out the sweetness of the sugar and molasses.

These cookies are a great candidate to bring to a party because they aren’t over done like chocolate chip.  As much as I love a good chocolate chip cookie, these bring something different to the table.  Enjoy with a big glass of milk!


2 1/4 cups flour

1 t. ground ginger

1 t. baking soda

1/2 t. cinnamon

1/4 t. ground cloves

1/4 t. salt

3/4 cup butter (1 1/2 sticks)

1 cup sugar

1 egg

1/4 cup molasses

Preheat oven to 350.

Combined dry ingredients in a medium bowl.  In a mixer, combine sugar and butter until fluffy.  Add egg and beat until well combined.  Add molasses.

Add the dry ingredients and mix until combined.  Create 1 inch balls and roll them in granulated sugar.  Place on ungreased baking sheet and bake 10 minutes.  Be careful not to overbake.  Allow to cool for 2 minutes on the baking sheet.

3 Comments leave one →
  1. Natasha permalink
    October 5, 2011 3:16 pm

    Yum! What temp should the oven be — 350?

    • October 5, 2011 3:24 pm

      Good catch! Yes, 350.

      • Natasha permalink
        October 5, 2011 9:58 pm

        This is my favorite blog, can you tell? I have made the fudge brownies twice. And you were right — I ate almost the whole pan by myself. (Over the course of a couple days, but still.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: