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.
I flattened the balls with a glass bottom dipped in sugar. I also worked with refrigerated dough for ease in handling. This exact recipe has been in my family almost fifty years and always gets rave reviews.
Is the baking soda a typo or is it correct? 2 teaspoons seems a lot for soda; I was thinking maybe it’s actually baking powder.
It is correct.
Hi Amanda,
I made these and love them. I decided to freeze a batch and just take out as needed. I rolled the dough into balls and put on a sheet, froze balls, and then put in a freezer bag with baking instructions written on it. When needed took them out of freezer and thawed on parchment and then rolled in sugar , flattened and baked. It is really nice to be able to just take out of freezer and bake when you feel like having a few or want to give someone a treat ❤️
These cookies are amazing and have become a family favorite!
I love these cookies Amanda. They turned out amazing !!!
Just like bakery quality…
❤️
Just made these, the recipe was straightforward and accurate – I made them to the letter (except for accidentally bumping a bit more ginger into the dry ingredients, not a concern as I love ginger!) and they turned out beautifully. I will be taking some as a gift to a friend tomorrow and I’m confident they will be just as delicious then. Thank you for another fabulous recipe!
Hi, I love your recipes, thanks! Just wondering if I could substitute gluten free flour in these cookies?
Husband 5 star rated …These easy gingery semi soft cookies turned out perfect with a cooking time of 8 minutes. Cool completely on a baking rack. Don’t you just love holiday favorites made easy.
Can you use fresh ginger? If so, how much?
I have seen crystallized ginger in a cookie recipe. I would use fresh ginger in cooking, might be too strong in a cookie.
The perfect cookie. Followed recipe as it said and they came out wonderful. Will definitely make again.
Do I have to use dk. Brown sugar? As I dont normally buy that. Thankyou
Have asked this question twice and never got answered again do I have to use dk. Brown sugar as I normally dont buy that kind. Thank you
No, you don’t “have” to use dark brown sugar. If you want the same results as what I have described and pictured, you should use dark brown sugar.
Its literally like the difference of 1tsp of molasses. Im pretty sure your cookies will be fine. Why dont you just try it instead if browbeating someone over a ridiculous question.