Soft Ginger Cookies
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. Perfect for holiday desserts or a comforting snack any time.
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.
Notes
These cookies can be stored in an airtight container at room temperature for up to five days. For longer storage, freeze in a zip-top bag for up to 3 months.
Nutrition
Calories: 120kcal
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