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These soft ginger cookies are the cozy, spiced baking treat your kitchen has been waiting for—tender bites loaded with warm molasses and just the right snap of ginger. You can’t resist them once you taste that perfect soft texture and chewy delights in each bite.
Why You’ll Love This Recipe
• Perfectly soft texture—no hard edges here, just melt-in-your-mouth goodness
• Quick and easy recipe—ready from pantry to plate in under two hours
• Ideal for holiday desserts—your cookie platter will be the star of the season
• Chewy delights that stay fresh for days—great as a comforting snack any time
• Homemade treats made with pantry staples—no fancy ingredients needed
• Crowd-pleaser at family gatherings—kids and grandparents both give rave reviews
• Flexible spiced baking—adjust heat with more or less ginger to suit your taste
• Great for gift boxes—pack these goodies in jars or tins for a thoughtful homemade gift
Ingredients
• 2 1/4 cups (280 g) all-purpose flour
• 2 teaspoons ground ginger (or 1 tablespoon freshly grated for bolder flavor)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional, for deeper spiced notes)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (150 g) granulated sugar (plus extra for rolling)
• 1/2 cup (100 g) packed brown sugar (light or dark)
• 3/4 cup (170 g) unsalted butter, softened to room temp (Land O’Lakes or your favorite)
• 1 large egg, at room temperature
• 1/4 cup (85 g) molasses (unsulphured for sweeter, milder taste)
• 1 teaspoon pure vanilla extract
Directions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a nonstick silicone mat. Here’s the thing: a lined sheet helps these spiced beauties lift off easily after baking.
2. Whisk together flour, ground ginger, cinnamon, cloves, baking soda, and salt in a medium bowl. You want the dry mix to look uniform—no hidden lumps of baking soda or spice.
3. In a stand mixer (or with a handheld beater), cream the softened butter and both sugars on medium speed until pale and fluffy, about 2–3 minutes. This step builds volume, giving you that light cookie crumb.
4. Crack in the egg, then pour in molasses and vanilla. Beat until everything is just combined—scrape down the sides once so no stray brown sugar hides in the corners.
5. Lower mixer speed and add the dry ingredients in two parts, mixing until you see no streaks of flour. Don’t overmix: stop once the dough comes together.
6. Scoop dough by rounded tablespoons (or use a 1.5-inch cookie scoop) and roll into balls. Drop each into extra granulated sugar so they get that sparkling, crackly exterior.
7. Arrange dough balls about 2 inches apart on the prepared sheets. You know what? Chilling the trays in the fridge for 15–20 minutes helps the cookies stay thick and pillowy—highly recommended if you have time.
8. Bake one sheet at a time for 9–11 minutes, until the tops spring back when touched gently. They might look slightly underbaked in the center—that’s perfect for soft ginger cookies.
9. Let them rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. This pause lets the centers finish setting while staying chewy.
10. Enjoy warm or at room temperature. If you have leftovers (though that rarely happens!), store in an airtight container to maintain their comfort-snack status.
Servings & Timing
Makes 24–28 soft ginger cookies
Prep Time: 20 minutes to whip up dough (plus optional 20-minute chill)
Bake Time: 10 minutes per sheet
Total Time: about 1 hour from start to munch
Variations
• Cardamom Kick: Swap half the ginger for ground cardamom for a Nordic twist.
• Gluten-Free Swap: Use a 1:1 gluten-free flour blend—your cookie magic stays intact.
• Zesty Orange: Add 1 teaspoon orange zest to the dough for a citrusy lift.
• Dark Chocolate Drizzle: Melt ¼ cup dark chocolate chips, then drizzle cooled cookies.
• Vegan Treat: Replace butter with coconut oil and egg with flax “egg” for a plant-based snack.
• Spiced Chai: Stir in 1 teaspoon chai spice blend for deeper, tea-inspired notes.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to five days—perfect for that mid-week comfort snack. For longer stashing, freeze in a zip-top bag for up to 3 months. When you want a warm treat, pop frozen cookies on a plate and microwave for 10–15 seconds or reheat in a 300°F oven for 5 minutes until soft. They’ll taste just-baked, with the same chewy texture you adore.
FAQs
Q: Can I skip chilling the dough?
A: Yes, but chilling helps cookies hold their shape and develop deeper spice flavor. If you’re pressed for time, bake right away—just watch for faster spread.
Q: Why are my cookies too flat?
A: Likely dough was too warm or your leavening folded out. Chill the scooped dough and measure baking soda precisely.
Q: How do I get that crackly sugar top?
A: Roll dough balls generously in granulated sugar before baking—that sparkly layer gives classic ginger snap contrast.
Q: Can I make dough ahead?
A: Absolutely—you can refrigerate dough balls for up to 24 hours or freeze them raw for up to one month, then bake straight from the freezer with an extra minute or two of bake time.
Q: What’s the nutritional info per cookie?
A: Roughly 120 calories, 5 g fat, 15 g carbs—depending on exact size, of course.
Q: My cookies came out cakey. Help!
A: Reduce flour by 1–2 tablespoons or bake 1–2 minutes less; cakey texture often means too much flour or overbaking.
Q: Can I use dark molasses?
A: You can, but dark molasses has a stronger, slightly bitter edge—light unsulphured molasses gives a sweeter, milder flavor.
Q: Any tips for high-altitude baking?
A: Decrease baking soda by 1/8 teaspoon, increase flour by 1–2 tablespoons, and bake at 360°F for a minute less.
Conclusion
Soft ginger cookies deliver that cozy, spiced baking comfort in every bite—tender, chewy delights that pair beautifully with a mug of tea or a tall glass of milk. Whether you’re crafting holiday desserts or just craving a homemade treat, these easy recipe stars will warm your heart and kitchen. Give them a try, share your favorite twist, and don’t forget to explore my Cinnamon Butter Cookies next—because life is better with more cookies.
Like this recipe? Pin it, share it, and drop a comment below—what’s your go-to cookie for cozy afternoons?
Soft Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger or 1 tablespoon freshly grated for bolder flavor
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves optional, for deeper spiced notes
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar plus extra for rolling
- 1/2 cup packed brown sugar light or dark
- 3/4 cup unsalted butter softened to room temp
- 1 large egg at room temperature
- 1/4 cup molasses unsulphured for sweeter, milder taste
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone mat.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt until well combined.
- Cream softened butter, granulated sugar, and brown sugar until pale and fluffy.
- Beat in the egg, then mix in molasses and vanilla until combined.
- Mix in the dry ingredients gradually until no streaks of flour remain. Do not overmix.
- Shape dough into balls, roll in granulated sugar, and place on prepared sheets.
- Chill dough in the fridge for 15–20 minutes, then bake for 9–11 minutes until tops spring back when touched.
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
