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 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

Looking for More Cookie Recipes?

Potato Chip Chocolate Chip Cookies

Ooey Gooey Lemon Cookies

Turtle Thumbprint Cookies

Soft Chocolate Chip Cookies

4.89 from 27 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: 18
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) dark 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. Use a 2 tablespoon scoop to scoop out the dough and then use your hands shape the dough into a round ball.

  7. 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.

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

Recipe Notes

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

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Gen says:

    These were delicious. Thank you for an awesome recipe.

  • Tracy Ransom says:

    Baking these cookies tonite !And on a work nite !❤️

  • Robin Carlson says:

    I made these cookies and they are delicious.
    I think that next time I will add more molasses and ginger.

  • Neal says:

    Made these tonight and they turned out great. Next time maybe more ginger. And a note, my kitchen tends to get hot and the dough was very soft, so I refrigerated it for 15 minutes and solved the issue.

  • Nancy says:

    I made these and they were INCREDIBLE. Thanks for sharing this!!

  • Connie Mynatt says:

    I have made theses and they are truly amazing. I entered them in a cookie contest and won first place. I call them Ginger Heaven

  • Saadia says:

    Hi,I don’t have molasses, what’s the substitute I can use instead of it.

    • Amanda Rettke says:

      I would wait until you can get some, it is an important part of this recipe and without it will change the flavor considerably.

  • Sharon Bickerstaff says:

    Hi I’m Sharon Bickerstaff. I have to eat gluten free. Do you have recipes gluten free? I sent my email address if you do. Thank you.

  • Vanessa Bolek says:

    First time making these. Doubled the recipe, used 1 stick of butter and a half cup of Crisco as i needed to stretch the butter i have since its hard to come by. My son and hubby lived them. Will be making them again.

  • Twanda Brisbon says:

    Easy to make. Very tasty. Only thing I didn’t do was flatten them, so they would be thinner. Nevertheless, the taste is very good.

  • Shikha says:

    Is there a substitute for molasses??

  • jess says:

    is it possible to turn this into a snap?

  • Lisa Gorman says:

    These were delicious! I added a little more of all the spices and an extra teaspoon of finely ground white pepper. It adds a kick without the grittiness of black pepper. I will definitely make these again!

  • Carolyn Barham says:

    where are the eggs??

    • Amanda Rettke says:

      In the ingredients and in the instructions. Whatever do you mean, Carolyn?

  • Cynthia says:

    So good. I have made them twice. I put chopped up candied ginger in them. One of my favorites. The whole house smells good!

  • Patricia A Schmitt says:

    Omgosh! These are so good. I am not a baker and they turned out nice and soft I didn’t have any ground ginger so I used ginger paste and adjusted to tasre, him cookie dough. Will be making them again, perfect found cookies, a first for me, I used my new scoop and got two cookies per scoop( scoop was a large one)

  • Deborah L May says:

    I’e been looking for a good recipe, and this is it. So yummy, thank you <3

  • J C says:

    These cookies are so good…soft…and chewy….they are a keeper..easy to make….

  • Tami says:

    I just made them and ate one warm out of the oven.
    Unbelievably delicious. I never leave comments, but thought this recipe comment worthy. Warning ground clove is very expensive hear in Alaska.

  • stephanie Payne says:

    Am excited to making the Ginger Cookies. Thank you

  • karen richards says:

    Do you use an electric mixer for these or do it all by hand??

  • Rosemary says:

    I made these using the soda water substitute for egg so my vegetarian husband could enjoy them. Oh my gosh, they turned out perfect. I also added some crystallized ginger I had in the pantry.
    I made a double batch, baked a dozen and rolled the rest into balls and froze them on a cookie sheet before moving them to a ziplock bag. We’ll be able to bake a few at a time in coming weeks.

  • Deloise says:

    Ginger cookies are great and easy to make

  • Sasha711 says:

    I love a good ginger cookie

  • KT says:

    Easy to make, everyone loves them. They are soft but crisp at the same time. Love this recipe!

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.