Published Date: August 13, 2020 | Last Updated: March 22, 2023
I just got back from a trip to NYC and while there, went to a popular bakery called @citycakes . My friends and I ordered several cookies, tried them (all yummy!), and decided that the ginger spice cookie was the best. So good. So soft. And so CHEWY! I needed more of just that cookie but with our trip itinerary, making it back there wasn’t going to happen. The day we got home, my friend @kfarrer06 found an awesome recipe, made them, and brought some to me (maybe she was tired of hearing me whine about how I wanted more). Her recipe is MONEY! So good. Even Jake who doesn’t love molasses/ginger spice cookies said that this was the best cookie ever. I made them again ASAP. Home run! I hope you all love them just as much as I do!
I just got back from a trip to NYC and while there, went to a popular bakery called @citycakes . My friends and I ordered several cookies, tried them (all yummy!), and decided that the ginger spice cookie was the best. So good. So soft. And so CHEWY! I needed more of just that cookie but with our trip itinerary, making it back there wasn’t going to happen. The day we got home, my friend @kfarrer06 found an awesome recipe, made them, and brought some to me (maybe she was tired of hearing me whine about how I wanted more). Her recipe is MONEY! So good. Even Jake who doesn’t love molasses/ginger spice cookies said that this was the best cookie ever. I made them again ASAP. Home run! I hope you all love them just as much as I do!
Ginger Spice Cookies
These are a HOME RUN! So soft. So good. And so chewy!
Print
Pin
Rate
Servings: 10
Ingredients
- 1 1/2 sticks room temp butter (I used salted)
- 1 cup brown sugar, packed
- 1 egg
- 1/4 cup molasses
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 2 1/4 cup flour
- 1/4 cup sugar, to roll the dough balls in
Instructions
- Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Cream together the butter and brown sugar.
- Add the egg and molasses.
- In a separate bowl combine the flour, cinnamon, ginger, cloves, and baking soda. Whisk to combine.
- Add half of the dry mixture to the wet. Mix lightly until it is worked in, then add the other half. Don’t overmix the dough.
- Use a 1/4 cup measuring cup to measure out the dough balls (you should get about 10).
- Roll each dough ball in the sugar, then form the dough ball into a top-heavy, almost triangular-shaped ball.
- Place 4-6 dough balls on each cookie sheet and bake for 12 minutes.
- Let cool completely.
These are the most delicious cookies ever! One question though; my batch did not spread out, as in amber’s photos. Mine held their ballish shape and were a bit cakier than chewy. Still loved them, but wondered what I might have done wrong. I followed the recipe exactly, except lowered the brown sugar to 3/4 cup. Any thoughts?
Author
Bonnie, it sounds like there was a tad too much flour for the batch. Sometimes, even when you make the same exact recipe it can turn out different on a different day. For some reason it sounds like yours turned out more dry, I wonder if the brown sugar could have tweaked things just enough. Glad you still liked them.:)