Do you have any cookie exchange parties coming up this Christmas? These would be the perfect cookies to swap with a friend or co-worker! And they’d definitely make for a delicious appearance on a holiday spread as well.

I love making these chewy ginger cookies during fall and winter. They are perfectly chewy and soft, filled with all your favorite holiday spices, rolled in sugar and so ridiculously good! My boys love when I surprise them with these in their lunchboxes once the cool weather hits and it goes without saying that these cookies fall under our ‘favorite cookies’ list. 😉 

These cookies get rolled in sugar before baking for that extra crunch. So good!! And slightly underbaking the cookies will keep them soft and chewy. You won’t be disappointed. Grab all these basic ingredients from the pantry and get baking. You’re going to love these easy, no fuss cookies and they’ll be sure to get you in the holiday mood. 

Yield: about 26 cookies

INGREDIENTS

• 2 1/4 cups all purpose flour 
• 2 teaspoons baking soda
• 1 teaspoons ground cinnamon 
• 1/2 teaspoon salt 
• 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves 
• 1/4 teaspoon ground nutmeg (optional)
• 3/4 cup butter, softened 
• 1 cup white sugar
• 1 large egg
• 1/4 cup molasses 
• granulated sugar for rolling

INSTRUCTIONS

1. Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, ginger and cloves until completely mixed. Set aside.
3. In a large bowl, cream together butter, 1 cup sugar, egg and molasses on medium until well combined.
4. With the mixer on medium, gradually add the dry mixture into the wet mixture until fully combined, making sure to scrape down the sides to mix evenly. 
5. Pour approximately 1/2 cup of sugar into a small bowl or plate that you’ll use for rolling. 
6. Form the dough into ping pong sized balls, then roll each dough ball in the sugar. 
7. Place the cookies 2 inches apart on lined cookie sheets, flattening very slightly with the bottom of a measuring cup and bake for about 7-9 minutes.
8. They will puff up while baking, but will flatten slightly while cooling on cookie sheets. 
9. Remove from the oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.   

RECIPE NOTES

MAKE AHEAD AND FREEZING INSTRUCTIONS

• The dough can be made ahead of time, covered and chilled for 24 hours in the refrigerator. Just form into ping pong sized balls, roll in sugar and bake as instructed above. 
• The dough freezes really well, too! You can make some extra for all that holiday baking you’ll be doing. 😉 You’re welcome.
• Make the dough according to the recipe instructions.
• Roll the dough into ping pong sized balls (do not roll in sugar), place them on a large plate, cover, and chill in the fridge for 30 minutes.
• Place the dough balls in a ziplock freezer bag for up to 3 months. 
• When you’re ready to bake, just roll the balls in sugar and baking according to the instructions above – you will need to add 1-2 minutes to your timer. 
• Baked cookies can be frozen and stored for up to 3 months in a tight container.