Packed with the right amount of molasses and spices, these ginger cookies are crispy on the edges, tender and chewy in the center and begging to be the center of your holiday cookie plate!
When I think of holiday baking four cookies always come to mind – peppermint cookies, snowball cookies, sugar cookies and, of course, ginger cookies! Holidays are not the same without baking, at least, a dozen of these classic treats. (Sorry, I’m not a break-your-teeth hard gingerbread cookie kinda of girl).
Accompanied by a cup of hot cocoa with floating marshmallows on top, of course! Ok! Maybe a dollop of whipped cream as well since you insist.
Soft ginger cookies have always been one of my favorite. They remind me of what we call in Romania, gingerbread cookies and all the holidays I watched my mom preparing a feast for our family.
These ginger cookies with cream cheese frosting are very kid friendly and even grown-up friendly if you’re not keen on the strong molasses flavor.
I have made these cookies several times with a few variations so take the recipe as a starting point.
You can mix and match the spices as you please.
Out of cloves? Use more allspice! Out of allspice too? Use cinnamon and nutmeg.
Add a pinch of pepper if you prefer.
The same goes for molasses. If you prefer a stronger flavor, you can double the amount! Yes, the cookies will still turn out OK. They will spread a little more but no worries. The way I made them they are pretty big and thick!
To get the recipe visit Imperial Sugar
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