![Revisited: Simple Soft and Chewy Ginger Cookies – Yum! [Food]](https://welchwrite.com/blog/wp-content/uploads/2024/07/wrightwood-roses.jpg)
I revisited these cookies a couple of times over the holiday season — once for my annual cookie party and then as something to share when visiting friends. In both cases — and almost universally — these cookies are a great hit with nearly everyone. In fact, the have become one of my favorite cookies — if not THE favorite — of anything else I make.
Even better, they are nearly foolproof to make. Some other recipes — like most baking — can be a bit fussy, but I have made these in my big KitchenAid mixer, with a hand mixer and even mixed them by hand with a wooden spoon.
Soft and Chewy Ginger Cookies
…from the kitchen of One Perfect Bite courtesy of Taste of Home magazine
Ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 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
- Additional sugar for rolling
Directions:
1) Preheat oven to 350 degrees F.
2) Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and molasses. In a separate bowl combine flour, ginger, baking soda, cinnamon, cloves and salt. Gradually add to creamed mixture and mix well.
3) Roll into 1-1/2-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake for 10-12 minutes or until puffy, lightly browned and cracks appear. Remove to wire racks to cool. Yield: 2-1/2 dozen.