Soft and Chewy Ginger Cookies

If you’re like me, then you’re a cookie fan, and if you’re a cookie fan, you absolutely need to make these cookies for the holiday season! I have to admit I will sometimes make them even after the holidays, because they are phenomenal and need to be devoured frequently.

Let me explain, if you’ve ever felt guilty about eating cookies, I am here to tell you these cookies are one recipe that I never feel guilty about eating. They are delicious, flavorful, and low in sugar, because that’s how I roll! (pun intended) May you be warned, it will finish quicker than you can finish a movie with small children in the house. ๐Ÿ˜€ I can never eat just one, because it’s so light, and if you’ve read my other dessert recipes, you know I will un-apologetically eat these for breakfast sometimes too. I kid you not, they finish faster than chocolate chip cookies. I made these ginger cookies yesterday and there is literally 2 left!

Next to chocolate chip cookies, this is undoubtedly the best cookie recipe if you ask me. ( I might be a little biased ๐Ÿ˜‰ but I challenge you to make it to fully understand what I mean.) Also just a heads up, if you know my dessert recipes, you may also know how much I loveee grape molasses! I ate it most of my childhood and so that habit certainly stuck with me. So, if you don’t have grape molasses, I highly recommend getting a few jars of it from a meditteranean store (a little goes a long way) or here and start making my desserts, because it’s a game changer!

Just a few simple tips before we start baking, you’re going to need some room temperature butter so make sure to prepare that on the day you plan on baking these cookies. Also, there is a 30 minute refrigeration time before baking so plan accordingly. You will need 2 baking sheets and parchment paper. Don’t forget to put your favorite music on and enjoy the process! Let’s get rolling!

Prep Time: 20 minutes + 30 minutes of chill timeBake Time: 12-15 minutes
Serves: 18-19 medium size cookiesTotal Time: 65 minutes
1 cup softened butter at room temperature ( 2 sticks)
3/4 cup organic sugar
4 tbsp grape molasses
1 egg (I use pasture raised)
2 cups unbleached organic flour (I used this one)
1 heaping tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt

*Optional- an additional 3 tbsp sugar for rolling the cookie dough before baking

1. In a large mixing bowl, beat the butter and sugar until fluffy. (About 3-4 minutes)
2. Add molasses and egg and beat for another 2 minutes making sure to scrape down the sides.
3. In a separate medium sized mixing bowl, add flour, cinnamon, cloves, baking soda, and salt. Stir until well combined.
4. Add flour mixture to the butter mixture about 1 cup at a time, mix for about 30 seconds, and repeat until all the flour mixture is added. (If you have cookie paddles, now is a good time to use them) * You might have an uneven mixture at this point with some flour scraps at the bottom. No need to worry!
5. If your batter has flour scraps, knead the dough with your hands for about 1 minute until it comes together nicely and looks like cookie dough.
6. Preheat your over to 375F. Cover the dough in your bowl with seran wrap and place in the refrigerator to chill for 30 minutes.
7. Remove dough from the refrigerator, and scoop out a medium size amount and roll using your hands. I like to use this size scoop. If you are rolling it in additional sugar, roll them now and place onto parchment paper lined cookie sheet.
8. Space out the rolled dough about 2 inches apart on cookie sheet, gently press them down with your fingers, and bake for 12-15 minutes or until the edges look golden brown.
9. Once cookies are done baking, place on a cooling rack for about 10 minutes and enjoy!

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Published by cookingwithrips

Hello and welcome to my site! My name is Rips and I am thrilled to share my passion with you! I am just a girl who loves to bake and cook. Itโ€™s one of my favorite things to do and is rewarding in so many ways! It teaches me to be present and helps me relieve stress. I grew up watching both my parents cook the most delicious food you could possibly imagine! Cooking healthy food for each other was something we did for the ones we cared about. Shortly after, I picked up on that habit. I come from a Mediterranean background and I bring that to a lot of my recipes with lots of modern adaptations. I have been baking and cooking for over 15 years and truly find the most joy in it! I also recently wrote and self published my first recipe book called Ripsy's Recipe's on Amazon (I will link below). Ripsy's Recipes has some amazing healthy recipes with gluten free and vegan options that everyone can enjoy. I really wanted to create an easy to follow, non intimidating healthy recipe book for you to love. It truly is my go-to for quick, healthy, easy, delicious meals! The best part of making food is I get to eat it and feed my loved ones. I am very mindful of the ingredients I use in my recipes; at the same time; I still like to indulge in dessert! My dessert recipes are lower in sugar than in any recipe or store bought dessert you will ever find (and they taste amazing). As a result, my family and I get to enjoy it without the guilt. My greatest joy comes from sharing what I make with the people I care about most, and now, you will have access to that too. I hope you try my recipes and love them as much as my family and I do! Namaste Friends!

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