An easy and delicious Soft Ginger Cookies recipe, perfect for the holidays or any time you want a perfectly soft spiced cookie. They are flavored with ginger and cinnamon, and molasses gives the cookies a complex flavor plus a soft and chewy texture.
If there’s anything that gets me in a Christmas mood, it’s the scent of ginger and cinnamon. No matter what time of year, if I make these easy ginger cookies, it feels like the holidays.
These are soft ginger cookies, the best kind if you ask me. So many gingerbread cookie recipes are brittle and hard – not with these. They are soft, a little chewy, and with the perfect amount of spices.
What I love best about these cookies is the flavor. They’re sweet, but the molasses adds a slight bitterness that balances out the sweetness. It also makes lightly chewy ginger cookies. They really are the best Christmas cookie recipe.
- All-purpose flour (11% + protein)
- Baking soda
- Ground ginger
- Softened butter
- Granulated sugar (white sugar)
- Brown sugar
- Room temperature large egg
- Molasses (not blackstrap molasses)
What is the difference between Molasses and Blackstrap Molasses?
Molasses has a redder tone to it and is sweeter but acidic, whereas Blackstrap is dark, salty and quite bitter. Although Blackstrap is healthier for you.
Whisk the flour, salt, baking soda, ginger, and cinnamon in a medium bowl. Set the dry ingredients aside.
Cream the butter for one to two minutes in a large bowl with a hand mixer or a stand mixer. Beat in both types of sugar, egg, and molasses. Mix well until combined.
Add the flour mixture in two batches, beating well between each addition. Once the dough comes together cover the bowl and chill in the refrigerator for one hour.
Preheat the oven to 350°F (180°C) and line the cookie sheets with parchment paper or a silicone baking mat.
Roll the dough into small balls (approximately 1-inch balls) and then roll them in granulated sugar or cane sugar, so they are evenly coated. Place the cookie dough balls on the prepared cookie sheets.
Bake the ginger cookies for 10 to 15 minutes. Leave them on the baking sheet for five minutes and then transfer them to a wire rack to cool completely before serving.
Once the cookies are thoroughly cooled, store them in an airtight container. They will keep for two to three days at room temperature.
You can also freeze them. Once cooled, transfer them to a freezer-safe bag or container. They will keep well for up to a month or two. You can thaw them at room temperature, and they will taste amazing.
Every cookie platter needs some ginger molasses cookies – everyone will love them. Enjoy!
More Cookie Recipes
- Christmas Rum Cookies
- Soft Gingerbread Cookies (Gingerbread Men)
- Italian Spritz Cookies
- Chocolate Hazelnut Shortbread Cookies
Easy Soft Ginger Cookies
- 2 cups all purpose flour (11% + protein)
- 1 pinch salt
- 2 teaspoons baking soda
- 1½ teaspoon ginger
- 1 teaspoon cinnamon
- ¾ cup butter (softened)
- ½ cup granulated or very fine/caster sugar
- ½ cup brown sugar (lightly packed)
- 1 large egg (room temperature)
- ¼ cup molasses (not black strap)
- Whisk together the flour, salt, baking soda, ginger and cinnamon. Set aside.
- In the mixing bowl cream the butter for 1-2 minutes, beat in the sugars, add the egg and beat, add the molasses and beat to combine.
- Add the dry ingredients half at a time beating on low (or mix with a spatula or wooden spoon) to combine. Cover the bowl and refrigerate for approximately 1 hour.
- Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
- Roll the dough into small balls (1-1 ½ inch / 2½-3½ cm size). Roll in granulated sugar or cane sugar, place on prepared cookie sheets 2 inches (5 cm) apart.
- Bake for 10-15 minutes. Let cool 5 minutes on cookie sheets then move to a wire rack until completely cooled. Enjoy!