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

4.95 from 19 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
  • 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
  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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  • Rosa says:

    I love your recipes

    • Amanda Rettke says:

      Thank you!

  • Kay says:

    Have you a crisp ginger biscuit reciepe please

    • Amanda Rettke says:

      As in a crisp ginger cookie? Are you from the UK? (Just clarifying!) You could always cook these a bit longer or make them smaller and cook the same amount of time. 🙂

  • Beth Hedderman says:

    I do enjoy reading your recipes and have made a few for holidays thank you

  • Betsy Woodruff says:

    Assuming LIGHT brown sugar, correct? I have been looking for a good soft gingerbread cookie!

    • Amanda Rettke says:

      Yes, we used light! 🙂

  • Kristine Kilby says:

    You stuff looks great..cant wait for the weekend to start baking. Thanks. 🍪❤

  • Anne Stidiford says:

    Can this recipe be made for diabetics

  • Diane Lowe says:

    I wish i had seen this recipe last year for Christmas. My favorite nurse heard me say I make gingerbread ppl. She asked me if I knew how to make soft ones. I tried but didn’t succede. So I’ll make this recipe this year for her and surprise her. Thank you for the recipe! I love your site!

    • Amanda Rettke says:

      Thank you Diane!

  • Diane Lowe says:

    I’m thinking of adding fresh grated ginger. Should I go light in the fresh and still sdd the dried?

  • Gale Barnett says:

    These look wonderful. I send cookies to college and troops over seas. I pack in Clean Peanut Butter Jar vertically. I use the mouth of jar to cut out a center of fresh slice of bread to place in the bottom as cushion and moisture. Use the right cookie scoop to make sure they will fit inside then top space is crunched wax paper. They arrive in cookie form and are fresh and homey. Packed cookies should not giggle when you shake the Plastic jar.

  • Sherry Blackwell says:

    how much salt mg. is in ginger cookies?

  • Paula says:

    Hi Amanda!!! I am going to make these today but wondered if this recipe does not require chilling like all other molasses or ginger cookies that I have made in the past?? Thank you!

  • heather says:

    I made these today and am really enjoying them. They will make a great addition to my holiday cookie tray.

  • Mary Ellis says:

    Can these be made gluten free with a GF flour substitute?

    • Amanda Rettke says:

      I’m sure you could!

  • Joyce Schumacher says:

    Looking for your shortbread receipt
    For Raspberry filled shortbreads

  • Delores Scarcella says:

    I would like to know if there’s some way that the cookies would look or taste near the same if I put in less Ginger. I have medical problems that need to be attended to Ginger does not do well with me.

  • Linda says:

    Can I use golden syrup instead of molaasses?

  • Donna Tweedt says:

    This is a great cookie. It’s in the old Betty Crocker cookbook. It’s called Molasses Crinkles.I just made some!!

    • Amanda Rettke says:

      I am going to have to see if I can find that! Wonder if that is what my grandma used! <3

  • Kelly J says:

    Making for Christmas! I’ve been watching you for years! Thanks for all the wonderful recipes, encouragement and laughs

    • Amanda Rettke says:

      Thank you so much Kelly!!! Hope you love them!

  • Margie McGee says:

    Is the light brown sugar packed or unpacked? It makes a difference.

  • Melody says:

    Hi there! I can’t wait to make these!! LOVE ginger cookies! I have a question, Do you know, If i want to make these more keto, what flour would i use? I am going to make them just this way, but I would LOVE to make them for my keto friends

  • Gayle says:

    Made then, they were the best ginger cookie I’ve ever tasted

    • Amanda Rettke says:

      So thrilled Gayle!

  • Janet Taber says:

    These are the best cookies! Everyone loved them.

  • Pamela okal says:

    Very nice and tasty

  • Kelly says:

    These were delicious and chewy – just perfect…other than the recipe only made 28 cookies 😂🤣. Next time we’ll double it!!

    • Amanda Rettke says:

      Yay! Glad you like them! I double it now too. lol

  • GG says:

    Another great recipe! I follow you and use many of your recipes, as I enjoy baking. Because I’m on WW and I save back points for desserts, it would be so helpful if you would include more nutritional info.