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?
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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)
I’e been looking for a good recipe, and this is it. So yummy, thank you <3
These cookies are so good…soft…and chewy….they are a keeper..easy to make….
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.
Am excited to making the Ginger Cookies. Thank you
Do you use an electric mixer for these or do it all by hand??
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.
Ginger cookies are great and easy to make
I love a good ginger cookie
Easy to make, everyone loves them. They are soft but crisp at the same time. Love this recipe!