This week I asked my daughters what they’d like me to make them for snacks in their lunch. My youngest daughter requested Chocolate Chip Oatmeal Bars and my oldest requested these Soft Ginger Cookies. This recipe makes 12 cookies and I wouldn’t recommend freezing them. That being said you probably won’t have to worry about them going stale. They’re delicious.
Soft Ginger Cookies
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tbsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tbsps molasses
1 large egg
Preheat oven to 350F, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice and pepper.
With an electric mixer, cream butter, brown sugar, 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
Divide dough into 12 2-inch balls. Place remaining 1/3 cup sugar in a bowl. Rolls balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3″ rounds. Sprinkle with remaining sugar in bowl.
Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.