Soft Ginger Cookie

filed under: Cookies · Dessert on December 11, 2019

This Ginger Cookie is thin but still packed with flavor and chewy softness! Don’t confuse this cookie with a ginger snap that can sometimes be hard and crunchy! You will have no trouble biting into this cookie. The only trouble you may have is biting into all the cookies because one will not be enough! If you love cookies, try my Butter Pecan Cookies or Pumpkin Spice Chocolate Chip Cookies.

Soft Ginger Cookie

When these Ginger Cookies come out of the oven and cool, they will be thin. But, don’t let that lead you to believe that you are going to bite into a hard cookie (like a ginger snap). In fact, the opposite is true! They are beyond soft! These cookies are so soft and a delightful treat to have with your morning coffee or tea. Plus, the ginger spice and cinnamon is just the right amount of spice to make these cookies one of my favorite cookie recipes. And, they are easy to make!

Soft Ginger Cookie Recipe

How to Make Ginger Cookies

As I said, Ginger Cookies are easy to make and oh, so yummy! Rolling the dough in sugar gives the cookies an added sweetness.

  1. Preheat the oven to 350°F.
  2. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt in a small bowl and set aside.
  3. In a large bowl, mix the butter and brown sugar.
  4. Beat in the egg, and stir in the molasses. (Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!)
  5. Add the sifted ingredients to the molasses mixture.
  6. Form the dough into balls and roll them into the granulated sugar.
  7. Flatten the dough balls slightly before baking them on a lined baking sheet.
  8. Let them cool before transferring the cookies onto a wire rack.

Tray of Soft Ginger Cookies

How to Store Ginger Cookies

Around here, most treats don’t last long, but if I need to bake Ginger Cookies ahead of time and keep them fresh, there are some things to keep in mind. First, be sure to let the cookies cool before storing them. Then, since these are soft cookies, use an airtight container to keep them in. (Save your tins and less tight containers for holding your crispy cookies.) Also, don’t mix and match cookies (including crisp cookies and soft cookies) in one container since the flavors may blend into a taste that is not what you were going for! Keep them covered if they will be sitting out for a few days. After about three days, cookies left out will start to lose their texture and flavor.

Soft Ginger Cookies with One Broken and Edges Exposed

Can I Freeze Ginger Cookies?

Yes! Make a few batches of these cookies to have ready when you need them. Ginger Cookies will be good up to a month when stored in the freezer. Better yet, freeze the cookie dough and simply thaw that out when you are ready to bake the cookies.

Soft Ginger Cookies Stacked and Broken

Looking for More Cookie Recipes?

Potato Chip Chocolate Chip Cookies

Ooey Gooey Lemon Cookies

Turtle Thumbprint Cookies

Soft Chocolate Chip Cookies

4.96 from 24 votes
Ginger Cookie
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Soft and chewy with the perfect amount of ginger, cinnamon, and molasses, Ginger Cookies are as easy to make as they are to eat!

Course: Dessert
Cuisine: American
Keyword: Ginger Cookie
Servings: 24
Calories: 149 kcal
Author: Amanda Rettke-iambaker.net
Ingredients
  • 2 1/4 cups (281g) all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cups (170g) butter, softened
  • 1 cup (200g) brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (84g) molasses
  • 4 tablespoons granulated sugar, for rolling
Instructions
  1. Preheat oven to 350°F.

  2. Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter, and sift into a bowl. Set aside.

  3. In a large bowl, mix together the butter and brown sugar until light and fluffy.

  4. Beat in the egg. Then, stir in the molasses.

  5. Add the sifted ingredients into the molasses mixture.

  6. Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.

  7. Place the cookies a couple of inches apart onto a lined baking sheet, flattening slightly.

  8. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

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Comments

  • Ruth Shearer says:

    Love these. Easy to make. Dough seemed too moist to roll so I added just a little more flour. Maybe could have refrigerated instead. I removed from oven slightly before they looked totally baked.

  • Gena Rozenbeck says:

    How many cookies does this yield? I know it depends on how big you make the balls.

  • Deb Varney says:

    My husband loves these cookies. He even helps make them.

  • Gina says:

    Although my cookies didn’t have the beautiful cracks on top, they were absolutely delicious. We couldn’t stop eating them.

  • Chris says:

    These are easy, quick and GOOD!!

  • Bonnie Borgman says:

    I made the soft and chewy gonger cookie and they turned out horrible!! They are so hard you cannot even bite into one, it has to be soaked in milk or coffee. Terrible cookies..

    • Amanda Rettke says:

      Sounds like there may have been a user error, Bonnie. Maybe you over baked them?

  • Akansha says:

    I want to try these, but wanted to check if I could substitute molasses with something else…honey maybe. Please suggest.
    Thank you

    • Elizabeth Keeney says:

      Hi, Akansha! I work with iambaker and am happy to help with questions. We have not tried any substitutions for molasses in this recipe, so I can’t say how it would affect the cookies. Have a great day!

  • sophia says:

    my mom made these and there my favorite. mine still don’t flatten out like that.

  • Jill D says:

    I love these, and if you flatten a soft caramel into a round and sandwich it between 2 of these they make a decadent sandwich cookie! I add a little crystalized chopped dinger into the batter for extra kick, too.

  • Michelle says:

    Could I also add ground cloves allspice and cold coffee to the recipe
    My father in law (God rest his soul)made these jut added more ingredients…

  • Debbiedo says:

    Can I use this dough to roll out and cookie cutter them

  • Kellie Hannan says:

    Dress up your ginger cookie with Salted Caramel Buttercream frosting! Wow!

  • Adrian R Vasquez says:

    I believe I improved these by adding 14g black cocoa, .5 tsp of allspit instead of clove and adding .5 tsp nutmeg. Increasing salt to 1 ysp

  • Marquita Ector says:

    When mine came out of the oven they were very soft. However, by the next day when I took them to Christmas dinner they were pretty hard and crunchy! Not soft at all. They were delicious but no softer than other ginger cookies I’ve made. I was a bit disappointed as I prefer softer cookies.

  • Madelene Delgado says:

    Thank u so much for sharing your delicious recipes ❤️🙏 they have made my family very happy !

  • L. Y. Johnson says:

    I made these cookies and added a little more ginger, allspice and cardamon for a little spicier cookie…so good. I got 2.5 dozen cookies out of the recipe. #Youarebaker

  • Violeta indjic says:

    Very beautiful work ,always looking forward to a new recipe.

  • Sharon says:

    I’m looking for a molasses cookies like my grandma used to make,I think they might of been a cute out cookie now I’m 72 so it was quite a old recipe.she always put a raisin on top. Thank you!! Sharon Crosby

  • Janet says:

    I have used a lot of your recipes with success. These soft ginger cookies sound so good. Will be going in oven soon. Thanks for helping solve many “what shall I make,?