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.
Love these. Easy to make. Dough seemed too moist to roll so I added just a little more flour. Maybe could have refrigerated instead. I removed from oven slightly before they looked totally baked.
How many cookies does this yield? I know it depends on how big you make the balls.
My husband loves these cookies. He even helps make them.
Although my cookies didn’t have the beautiful cracks on top, they were absolutely delicious. We couldn’t stop eating them.
These are easy, quick and GOOD!!
I made the soft and chewy gonger cookie and they turned out horrible!! They are so hard you cannot even bite into one, it has to be soaked in milk or coffee. Terrible cookies..
Sounds like there may have been a user error, Bonnie. Maybe you over baked them?
I want to try these, but wanted to check if I could substitute molasses with something else…honey maybe. Please suggest.
Thank you
Hi, Akansha! I work with iambaker and am happy to help with questions. We have not tried any substitutions for molasses in this recipe, so I can’t say how it would affect the cookies. Have a great day!
my mom made these and there my favorite. mine still don’t flatten out like that.
I love these, and if you flatten a soft caramel into a round and sandwich it between 2 of these they make a decadent sandwich cookie! I add a little crystalized chopped dinger into the batter for extra kick, too.
Could I also add ground cloves allspice and cold coffee to the recipe
My father in law (God rest his soul)made these jut added more ingredients…