You can make them in under 30 minutes and only need a hand mixer, a spoon and a couple bowls.
How to Make the Softest Ginger Cookie
Ground ginger, cinnamon, cloves and molasses make these soft cookies absolutely delicious. The batter starts with soft butter and sugar. We use a hand blender to beat them together until creamy. Then we add molasses — it’s sweet, dark in color and rich. After beating in some flour, the spices and baking soda we add milk chocolate chips. We like using milk chocolate since it’s a little sweeter, but you can use whatever chocolate you like. White chocolate would be lovely. 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 teaspoons baking soda 1/2 teaspoon sea salt 3/4 cup (170 grams) butter, at room temperature (1 1/2 sticks) 1 cup (200 grams) sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 cup (60 ml) unsulphured molasses 3/4 cup (135 grams) milk chocolate chips 2Sift the flour, ginger, cinnamon, ground cloves, baking soda and salt into a medium bowl, and then set aside. 3In a large bowl, use a hand mixer to beat the butter until whipped and creamy. This takes about 30 seconds. With the mixer on medium speed, gradually add the sugar and beat into the butter until combined. Add the egg and molasses and beat until blended. 4Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips.
