Didi’s Soft Ginger Cookies
Our friend, Susan Walter, introduced these cookies to our family. We’ve decided they taste like Christmas in cookie form.
by: Three Many Cooks
Serves: Makes about 2 dozen cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons. baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- 6 tablespoons vegetable oil
- 6 tablespoons very soft butter
- 1 cup sugar, plus an extra ½ cup for coating
- ¼ cup molasses
- 1 large egg
Instructions
- Adjust oven racks to lower-middle and upper positions and heat oven to 350 degrees.
- Whisk flour, baking soda, salt, ginger, and cinnamon in a medium bowl; set aside.
- Whisk oil, butter, and 1 cup of the sugar until smooth. Whisk in molasses, then egg. Stir in dry ingredients.
- Form dough into 2-tablespoon portions; roll into balls and then roll dough balls in remaining ½ cup sugar. Set cookies about 2½ inch apart (Figure about 8 cookies per 18- by 12-inch cookie sheet)
- Bake until puffed slightly, golden brown around the edges, and starting to crackle about 10 minutes if baking 1 sheet and about 12 minutes for 2 sheets. (Don’t over bake! And if baking 2 sheets at a time, switch positions after 7 or 8 minutes.) Cool until firm enough to move to a wire rack. Store cooled cookies in zipperlock bags.
I’ve been looking for a soft ginger cookie recipe! How did you know? I can’t wait to try these – thanks!!
I’ll have to give these a try. My favorite ginger cookie has a thumbprint filled with raspberry jam. It’s based on my favorite cookie from Becker’s Bakery in Nashville, TN. (Love the festive holiday attire for the girls!)
I made these today — great flavor, though I think I might have overcooked some of them a touch, making them more crunchy, less soft. Haven’t tried one from the batch that was cooked less…
Hey Pam — what do you think of the European butter Plugra? Does it make for a better taste in cookies?
I’ve made these cookies dozens of times since I found the recipe. The first time I used Organic molasses and they were so nice, rich and dark. When I ran out of that I got Grandma’s molasses and they weren’t nearly as tasty. I do have a problem with my oven temperature, so I had to by a thermometer. Anyway a wonderful recipe. Thank You.