Soft and chewy Ginger Cookies packed with warm spices and a touch of molasses make a classic holiday treat that’s perfect for any occasion.
Why You’ll Love This Recipe
I love how these ginger cookies combine warm spices and molasses for a nostalgic flavor that feels like the holidays in every bite. Their soft, chewy texture makes them a crowd favorite, and they’re easy to make with simple pantry staples. These cookies are perfect for gifting, sharing, or enjoying with a cup of tea or coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1/4 cup molasses
2 tablespoons sugar, for rolling
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the egg and molasses to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
Roll the dough into 1-inch balls and roll each in sugar to coat.
Place the cookie balls 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: 110 kcal per cookie
Variations
Spice it up: Add a pinch of cardamom or allspice for extra warmth.
Gluten-free option: Use a 1:1 gluten-free baking flour blend.
Add-ins: Stir in chopped crystallized ginger or white chocolate chips for a twist.
Crispy version: Flatten the dough balls slightly before baking for thinner, crispier cookies.
Vegan option: Replace the butter with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the cookies in a freezer-safe bag or container for up to 3 months. Let them thaw at room temperature before serving.
Reheating isn’t typically needed for these cookies, but you can warm them for a few seconds in the microwave if desired.
Related Recipes:
- Soft Molasses Cookies
- White Chocolate Dipped Ginger Cookies
- Soft Gingerbread Cookies with Maple Glaze
FAQs
How do I keep the cookies soft?
I recommend not overbaking them. Take them out of the oven when the edges are set, but the centers are still soft.
Can I use dark molasses instead of light molasses?
Yes, but it will result in a richer, slightly more robust flavor.
Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, coat them in sugar, and freeze them on a baking sheet. Once frozen, transfer the balls to a freezer bag and bake directly from frozen, adding 1-2 minutes to the baking time.
What is the best way to measure flour for cookies?
I like to spoon the flour into a measuring cup and level it off with a knife for the most accurate measurement.
Can I double this recipe?
Yes, this recipe doubles well. Just make sure you have enough baking sheets and space in your oven.
Conclusion
These soft and chewy ginger cookies are a timeless treat that I enjoy making for family, friends, and myself. They’re simple to prepare, perfectly spiced, and irresistibly delicious. Whether it’s for a festive holiday platter or a cozy afternoon snack, these cookies are sure to delight.
📖 Recipe:
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Ginger Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy ginger cookies packed with warm spices and molasses make the ultimate holiday treat or cozy year-round snack. Perfectly spiced, easy to make, and crowd-pleasing, these cookies are ideal for sharing or gifting.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1/4 cup molasses
2 tablespoons sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg and molasses, mixing until combined.
- Gradually stir the dry ingredients into the wet ingredients until a dough forms.
- Roll dough into 1-inch balls, then coat each ball in sugar.
- Place the balls 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, until edges are set but centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overbaking to maintain softness.
Add a pinch of cardamom for extra warmth.
Dough freezes well for up to 3 months; bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 110 kcal
