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!
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.
- Be sure to let the cookies cool before storing them.
- Because these are soft cookies, use an airtight container to keep them in. (Save your tins and less tight containers for holding your crispy cookies.
- 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.
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 for 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.
More Ginger Recipes
Ginger Cookie
Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup (170 g) butter, softened
- 1 cup (200 g) dark brown sugar
- 1 large egg, room temperature
- ¼ cup (84 g) 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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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!
I made these today and am really enjoying them. They will make a great addition to my holiday cookie tray.
Can these be made gluten free with a GF flour substitute?
I’m sure you could!
Looking for your shortbread receipt
For Raspberry filled shortbreads
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.
Can I use golden syrup instead of molaasses?
This is a great cookie. It’s in the old Betty Crocker cookbook. It’s called Molasses Crinkles.I just made some!!
I am going to have to see if I can find that! Wonder if that is what my grandma used! <3
Making for Christmas! I’ve been watching you for years! Thanks for all the wonderful recipes, encouragement and laughs
Thank you so much Kelly!!! Hope you love them!
Is the light brown sugar packed or unpacked? It makes a difference.
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