Soft Ginger Cookies
Soft Ginger Cookies offer a warm, spicy flavor with the comforting aroma of ginger, cinnamon, and cloves. Their chewy texture makes them perfect for holiday gatherings or everyday treats. These cookies are suitable for spice lovers and those seeking a nostalgic, homemade dessert experience.
Ingredients
Instructions
- Mix ingredients, sifting flour with soda and spices.
- Combine molasses, sugar, sour milk, beaten eggs, and melted shortening; then add the sifted dry ingredients and mix thoroughly.
- Let the dough stand for 10 minutes.
- Drop by teaspoonfuls onto greased baking sheets.
- Bake at 325° to 350°F for 8 to 12 minutes.
Tips & Substitutions
For a softer texture, consider using half brown sugar and half granulated sugar. You can substitute buttermilk for sour milk by adding a tablespoon of vinegar to regular milk. If you prefer a spicier kick, increase the ginger or add a pinch of nutmeg. Remember to sift the flour with the baking soda and spices to ensure even distribution and prevent clumping.
Serving Suggestions
Serve these soft ginger cookies with a warm cup of tea or coffee for a delightful afternoon treat. They pair beautifully with a scoop of vanilla ice cream or can be enjoyed alongside a generous slice of Blueberry Angel Dessert for a sweet finish. Consider serving them at holiday gatherings for a nostalgic touch.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. Reheat in a microwave for a few seconds or in a preheated oven at 325°F for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Ginger Cookies contains roughly 63 calories, with 1g protein, 14g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger in place of ground ginger. Use about one tablespoon of freshly grated ginger for every teaspoon of ground ginger. Keep in mind that fresh ginger has a stronger flavor, so adjust according to your preference.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, you can add a bit more flour, one tablespoon at a time, until it reaches a manageable consistency. However, be cautious not to add too much flour, as it can make the cookies tough.
Can I make these cookies vegan?
To make these cookies vegan, substitute eggs with flaxseed meal or a commercial egg replacer. Use a plant-based milk and replace shortening with coconut oil or a vegan butter alternative. Adjust the baking time slightly, as vegan cookies may bake faster.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).