These Soft Ginger & Cinnamon Cookies are a great make ahead and freeze cookie. A crisp exterior and a chewy soft center filled with ginger and cinnamon flavours. A great addition to a Christmas cookie platter.
Bringing you the very first of the holiday treats for the season. I know, I’m behind. But I’m sure some of you haven’t even started your baking yet, right? I’ve already made some old favourites like my Pecan Oatmeal Cookies.
And you can always check out The 12 Days of Christmas Cookies from last year. A dozen holiday classics to keep you baking all month long!
These cookies were a complete surprise. I’ve been playing around with different variations of gingerbread because I don’t have one recipe on the blog. And I love cookies! But, you see here where we live, you can’t buy molasses. I know! So, there’s always some improvising going on. Sure, I could probably buy it online somewhere, but I’m never that organized.
I wanted to create a variation of a gingerbread cookie that was soft and chewy. And all I can say is HUGE success. If you love a good spiced cookie with a crispy exterior and a chewy center, make these!
TIPS For Getting The cookies Just Right
- The dough will be soft but it can be formed into balls. If you find it tricky to work with, lightly flour your hands to make it easier. Form into 1 inch balls.
- I like to roll these in sugar, but it’s not necessary. It gives them a nice outside texture when they are finished.
- After you roll them in sugar, gently flatten with your fingers.
- IMPORTANT, when they are all ready on the baking tray, chill them in the fridge for 30 minutes. If you skip the chilling of the dough, they will spread too much and become flat disks. So, make sure to chill the unbaked cookies before baking.
Remember, the full recipe with ingredient list and instructions will be found at the end of post in the recipe card.
Reasons For Failed Cookies
Baking is not only time consuming, it cost money. So, you want the best possible results. Today I want to go over the many reasons cookies may fail. I’ve been baking since my early teens and have had many failures over the years. But something time has taught me, practice makes perfect….hahaha!
So here’s some things to keep in mind
- First and foremost, follow the recipe! Especially, if you are new to baking. If you want the cookie to look like the one you see, don’t change anything.
- Know your oven! This very important. All ovens bake somewhat differently. So take the time to regulate your oven. Put an oven thermometer on the inside and set the oven to any random temperature. The thermometer inside the oven should read what you set it to when it preheats. If not, your oven will not be baking at the temperature that you’ve set your oven to.
- Use the best quality baking pans you can afford. Yes, it makes a big difference. Thin and poor quality baking pans often lead to baked goods that burn or over cook on the bottom, don’t rise properly or get heat spots throughout and don’t bake properly. Fact.
- When a recipes says things like, “chill”, “preheat”, “butter NOT margarine”, “carefully”, “mix until fluffy”, “room temperature”, etc…..pay attention. These instructions and ingredients are there for a reason. So, follow them….pretty please.
- Weighing ingredients is more accurate than measuring in cups. I always bake and cook by weight. Yes, in the recipe card the primary measurement is in cups and spoons. That’s because my site caters mostly to North American readers. However, in the recipe card there is a little button you can click that will automatically convert all measurements to metric.
- And last but not least, have patience…..hahaha!
There are just some of the main points of why you may not get the end result you were hoping for. But I know my wonderful readers follow instructions and get it right on the first try, right? I really hope if you try these cookies or any of the other ones here on the blog, you get a great result!
I hope you find this helpful if you’re new to baking and want to make the best Christmas cookies this year. If you have any questions, the best place to get my attention quickly is on Facebook. If you’re not following me over there, follow my page and I can answer any questions you might have.
I still have these stashed away in the freezer, but I just might be sneaking one out every now and again. So, yes, you can freeze them. If you manage to not eat them all.
These are also great for gift giving because they hold up well.
Here’s Some Other Cookies That You Might Like
- Cinnamon Spice Cookies
- Jam Thumbprint Cookies
- Mascarpone Pistachio Cookies
- Pecan Oatmeal Cookies
- Soft Pecan Chocolate Chip Cookies
Enjoy the season friends, enjoy the baking and the Christmas cosy factor. It really is my favourite time year. Check back in a few days for another holiday inspired recipe.
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get The Recipe!
Soft Ginger & Cinnamon Cookies
- 2 1/4 cup flour
- 1 tablespoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter at room temperature
- 1 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- extra sugar for rolling the cookies
- Preheat oven to 350 degrees F/180 C. Line a cookie sheet with parchment paper and set aside.
- In a medium sized bowl, sift together the flour, ginger, cinnamon, nutmeg, baking soda and salt.
- In the bowl of your electric mixer, mix the butter and both sugars on high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined.
- Stir in the flour mixture until combined and a dough forms. About a minute.
- Form into one inch balls, roll in sugar and place about 2 inches apart on a baking tray.
- Gently flatten each ball with your fingers.
- Place the unbaked cookies in the fridge for about 30 minutes.
- Bake for 10 – 12 minutes or until slightly golden and crispy the edges and soft in the middle.
- Remove from oven and place on a cooling rack. Cookies will set as they cool.