Soft and Chewy Ginger Cookies

Soft and delicious, these chewy ginger cookies are full of holiday spices. Make an extra large batch to share with friends and family.

  • 1 1/4 C. All-Purpose Flour
  • 1 C. cake flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 C unsalted butter softened
  • 1 egg
  • 1 T grand marnier
  • 1/4 C. molasses
  • Granulated sugar for rolling
  1. Preheat oven 350F.
  2. In a large bowl, whisk together the flours, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the grand marnier and molasses.  Slowly mix the dry ingredients into the molasses mixture in increments.
  4. Use a cookie scoop to shape dough into even shaped balls, and roll them in the remaining sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack or cool plate.
Recipe Notes

Adapted from