Soft ginger cookies

Soft ginger cookies

by Steph Edington
Stripes Europe

I've always loved ginger cookies, but am not a fan of the hard, crunchy ones. These cookies are light and very soft, and have a great ginger flavor. Wherever I bring them, I get asked for the recipe.

1 cup white sugar
¾ stick unsalted butter
1 egg
3 TBs molasses
2 cups (sifted) flour
1 TB baking soda
1 & ½ tsp. ground ginger
1 tsp. cinnamon
½ tsp. salt
½ tsp. ground cloves
½ tsp. ground nutmeg
1 cup powdered sugar
Zest and juice of half a lemon

1. Warm butter in the microwave on low heat in a large bowl until it's soft and starting to melt, but not hot.

2. Cream butter and one cup sugar with an electric mixer for 3 full minutes. Mix in egg and molasses.

3. Stir flour, baking soda and spices together and add to butter mixture. Blend well.

4. Fill a shallow bowl or small plate with sugar. Roll dough into 1.5-inch diameter balls and coat each one in sugar.

5. Arrange dough balls on a greased cookie sheet a few inches apart to allow for flattening.

6. Cook for exactly 9 minutes at 350°F (176C) — do not over bake.

7. Let the cookies cool on the cookie sheet a few minutes before you remove them to wax paper.

8. Mix powdered sugar, juice and zest. Add some water if it's too thick, or more sugar if it's too thin. It should be thick enough to really coat the back of a spoon, which is the best way to ice the cookies.

9. Let the icing dry for several hours before stacking the cookies.

(Adapted from Martha Stewart's Ginger Cookies.)

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