Oh yum! Today I perfected my Soft Ginger Cookies Recipe Without Molasses and they came out perfect. The aim of redoing this recipe is like all of the other recipes I share is about making something easy and quick!
I love quick and easy recipes, something almost fail-proof and that includes treats like cookies. This time of year (fall /winter) reminds me of some of my best spices such as ginger.
I was sitting having my breakfast while thinking about what to do on this lovely weekend. Baking gingersnap cookies popped into my mind but I didn’t want to make them like the traditional recipe.
Usually, they are baked to be brittle which is nice but I was craving something soft and light; some soft ginger cookies without molasses.
Follow my recipe tips and you’ll find these to be irresistible like I do.
Can You Use Fresh Ginger Instead Of Ground Ginger In Cookes?
Absolutely yes but by making a few tweaks. Ground ginger is usually more concentrated and brings out a more gingery flavour when used in cookies.
However, you can also achieve this by grating 1 teaspoon of fresh ginger for every 1/4 teaspoon ground ginger in order to get the flavour in your cookies.
How To Store These Cookies
To achieve utmost longevity for cookies, it is important to let your cookies cool completely, and then freeze immediately.
You will need to make sure the cookies are well wrapped and protected from air. If you store unwrapped cookies they may end up having ice in/on them and that ruins it.
Soft Airy Light Ginger Cookies
- Baking Tray
- 2 tbsp Ground Ginger
- 1 ½ cup All-Purpose Flour
- 3/4 cup Butter room temperature
- 3/4 cup Brown Sugar dark preferably
- 2 tsp Baking Powder
- 1 Egg room temperature
- 1/4 cup White Sugar granulated
- Using a spatula, cream together butter, brown sugar, and white granulated sugar together in a mixing bowl until well combined.
- Add 1 egg and mix in gently till well combined.
- Next, add in the dry ingredients; all-purpose flour, baking powder and ground ginger.
- Start by folding in gently into the batter then proceed with a thorough mix.
- Line a baking tray with parchment paper and set aside.
- Grab an ice-cream scoop to make cookie dough balls. Once each ball is made, gently roll in a plate of granulated sugar and place on the baking tray afterward. Repeat the process till all balls are formed and coated with sugar.
- Gently press down each cookie ball into a flat round shape either with your hands or the bottom of a glass cup.
- Place the tray along with the cookies in the fridge for a couple of hours.
How To Bake The Cookies
- Preheat your oven to 350 F/ 175 C for about 15 - 20 minutes and at the same time, bring out the cookies from the fridge and let them rest while waiting for the oven to get hot.
- Bake these cookies for 10 minutes and let them chill for 3 minutes bit before transferring them to a cooling rack. Serve or store!