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 are just the right amount of spice to make these cookies one of my favorite cookie recipes. I even turned them into a Ginger Cookie Sandwich with marshmallow buttercream!

Soft Ginger Cookie Recipe

How to Make Ginger Cookies (full recipe in recipe card below)

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. 
  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

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4.9 from 28 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!

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) dark brown sugar
  • 1 large egg, room temperature
  • 1/4 cup (84g) molasses
  • 4 tablespoons granulated sugar, for rolling

Instructions

  • Preheat oven to 350°F.
  • Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter, and sift into a bowl. Set aside.
  • In a large bowl, mix together the butter and brown sugar until light and fluffy.
  • Beat in the egg. Then, stir in the molasses.
  • Add the sifted ingredients into the molasses mixture.
  • Use a 2 tablespoon scoop to scoop out the dough and then use your hands shape the dough into a round ball.
  • Roll each ginger cookie dough ball into the granulated sugar and place the cookies a couple of inches apart onto a lined baking sheet, flattening* slightly.
  • Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

Notes

If you want your cookies to look like mine, you will need to flatten them slightly. 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I would love to make your recipe but don’t want them to spread. I would like them to look like mini pill ginger cookies. Do you have any suggestions? Thank you

  2. Well, they sure didn’t flatten out like this picture! I flattened the second batch b4 putting them in the oven. I wanted to post a pic of both batches I made just to show everyone the difference. My husband enjoyed them, me, not so much lol 🙂

    1. I don’t understand a comment like this. The directions literally say “If you want your cookies to look like mine you will to flatten them slightly”. Then you say you didn’t like them? Thanks for visiting my blog today.

    1. You can but it will change the flavor profile considerably. Fresh ginger is quite potent, so if you love the flavor it could be good! 🙂

  3. Made these from Amanda’s cookbook. So easy and perfect!! Best part about these recipes is you can change them slightly to what you have and they still turn out great. ❤️

    I tried half fresh ginger — didn’t really notice it.
    Also replaced molasses with some real maple syrup (Because I have a ton of it). Cookies were good but very light color and flavor wasn’t quite the same 🙂

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