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Easy Soft Ginger Cookies

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.

Ginger cookies on a wire rack.


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.

5 ginger cookies stacked and some in a black tray.


  • All-purpose flour (11% + protein)
  • Salt
  • Baking soda
  • Ground ginger
  • Cinnamon
  • 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.

Baking Instructions

Whisk the flour, salt, baking soda, ginger, and cinnamon in a medium bowl. Set the dry ingredients aside.

The whisked dry ingredients in the mixer.

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.

The butter creamed and remaining wet ingredients added in the mixing bowl.

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.

The flour added and mixed together before chilling.

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.

The dough rolled into balls and rolled in sugar and on the prepared cookie sheet.

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.

The cookies baked on the cookie sheet.

How to keep cookies from spreading

Be sure to use a higher protein flour with at least 11.5- 12% protein count. And don’t forget to chill the dough for at least 1 hour before baking the cookies. These tips will help produce the perfect Ginger Cookies.

Storage Tips

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!

6 ginger cookies stacked and one leaning against them.
5 ginger cookies stacked and some in a black tray.

Easy Soft Ginger Cookies

Rosemary Molloy
An easy and delicious Soft Ginger Cookies recipe​, perfect for the holidays or any time you want a perfectly soft ginger cookie.
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 163 kcal


  • 2 cups all purpose flour (11% + protein)
  • 1 pinch salt
  • 2 teaspoons baking soda
  • 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!


Once the edges are firm when touched the cookies are done.
Store the thoroughly cooled cookies 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 1-2 months. You can thaw them at room temperature, and they will taste amazing.


Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 89mg | Fiber: 1g | Sugar: 14g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from December 13, 2021.


  1. 5 stars
    These cookies are amazing! My hubby has a dairy allergy so I substituted margarine and it didn’t affect the taste, but the cookies really spread. My dough was not that firm either. Any suggestions? Perhaps adding more flour?

    1. Hi Shawna, thanks so much, try using a flour with a higher protein count, at least 11% and refrigerate the dough before baking while the oven is pre-heating for about 20 minutes. This should help. Also if you find the dough very soft and sticky then add a bit more flour. Hope this helps. Take care.

  2. 5 stars
    This was the perfect blend of ingredients in your recipe I’ve tried other recipes but this is the one that will be written.in my recipe book.for a keepsake.. Delizioso

  3. 5 stars
    These turned out really really good.
    I was out of brown sugar so I just used another cup of white sugar and added two tablespoons of maple syrup. Didn’t roll them in sugar because that seemed like too much sugar.

    Turned out great!

  4. 5 stars
    I am about to try your delicious sounding recipe but I only have blackstrap molasses. Would you recommend I increase the sugar, and if so, by how much? Thank you so very much.

    1. Hi Jennie, apparently the way you can substitute with black strap is if you use 2 tablespoons of blackstrap and 2 tablespoons of corn syrup, blackstrap is very bitter and a strong flavour that it will probably overpower the recipe if you do a straight 1 for 1. This link might help. Let me know. https://food52.com/blog/24815-best-molasses-substitutes

  5. 5 stars
    Love this recipe. I found at my friends house I have to cook at 325 for 10 minutes and at my house I have to cook them at 350 for 12 minutes. Can I double the recipe?

    Thanks for the great recipe my peeps love them as do I!

    1. Hi Joyce, I would substitute the granulated sugar with dark brown sugar and you will probably have to add a 1-3 teaspoons of water to bring the dough together. Let me know how it goes. Take care.

    1. Hi Jackie, yes you can roll them into balls and freeze them, freeze them first on a baking sheet until firm then place in a freezer bag or container. Remove from the bag place on the prepared baking sheet and bake in the pre-heated oven. By the time the oven pre-heat they will probably be almost thawed. If they are still frozen they will take a couple of minutes longer to bake. Hope that helps. Take care.

  6. 5 stars
    Made the other day…..they are so awesome! Such a great cookie with a cup of coffee in the afternoon. Making more for the freezer.

  7. Want to make these cookies today, but re bake time, 10-15 min is quite a spread. I realize all ovens are different, but is there a test for doneness? Thanks much!

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