It is time for this month’s Fill the Cookie Jar post! This month’s theme is fall, and nothing says fall to me like spice, so I made these soft ginger cookies. They are so delicious that I can’t stay out of them! My whole house smelled like fall despite the 90 degree weather outside – now if I can only get that to cooperate… And, they are really easy, especially if you have a cookie scoop. I didn’t even roll them into balls, I just scooped directly into the bowl of rolling sugar, rolled it around and put it on the cookie sheet. Using a scoop also insures that they will be fairly uniform in size. Tastes like fall! Hope you enjoy!
Soft Ginger Cookies #fillthecookiejar
- 1 cup (2 sticks) unsalted butter at room temperature
- 1½ cups dark brown sugar
- 1 egg
- 2 Tbsps. molasses
- 2 tsps. vanilla
- 1 tsp. baking soda
- 1 tsp salt
- 2 tsps. ginger
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 2½ cups all-purpose flour
- granulated sugar to roll
- Preheat oven to 350 degrees.
- Line two large cookie sheets with parchment.
- Cream together butter and sugar with an electric mixer.
- Add egg, molasses, and vanilla and mix until well combined.
- Add salt, baking soda, ginger, cinnamon, nutmeg, and cloves and mix for one minute.
- Add flour and mix until well combined.
- Using a cookie scoop, drop by rounded scoops into granulated sugar in a bowl. Roll all sides with sugar and place onto prepared cookie sheets. If you do not have a cookie scoop, roll the cookies into approximately 1 inch balls before rolling in sugar. Do not flatten.
- Bake for approximately 12-15 minutes or until almost set. I bake mine one sheet at a time.