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Home » Desserts » Cookies & Bars » Easy Soft Ginger Cookies

Easy Soft Ginger Cookies

By: Rosemary Published: October 4, 2022 Updated on: October 4, 2022

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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.

Table of Contents

  • Ingredients
  • What is the difference between Molasses and Blackstrap Molasses?
  • Baking Instructions
      • Never Miss a Recipe!
  • How to keep cookies from spreading
  • Storage Tips
  • More Cookie Recipes
  • Easy Soft Ginger Cookies
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Ingredients

  • 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.
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    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.

    More Cookie Recipes

    • Christmas Rum Cookies
    • Soft Gingerbread Cookies (Gingerbread Men)
    • Italian Spritz Cookies
    • Chocolate Hazelnut Shortbread Cookies
    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.
    5 from 29 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 10 mins
    Chilling Time 1 hr
    Total Time 1 hr 25 mins
    Course Dessert, Snack
    Cuisine American
    Servings 20 cookies
    Calories 163 kcal

    Ingredients
      

    • 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)

    Instructions
     

    • 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!

    Notes

    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.

    Nutrition

    Calories: 163kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 179mgPotassium: 89mgFiber: 1gSugar: 14gVitamin A: 227IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword ginger cookies, soft ginger cookie recipe, soft ginger cookies
    Tried this recipe?Let us know how it was!

    Updated from December 13, 2021.

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      Christmas, Christmas Cookies, Cookies & Bars, Fall/Winter, Thanksgiving

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      1. Joyce Caruana says

        December 19, 2022 at 5:24 pm

        Hello what can I use instead of molasses? and can I use fresh ginger? please thank you

        Reply
        • Rosemary says

          December 19, 2022 at 5:55 pm

          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.

          Reply
      2. Jackie says

        December 13, 2022 at 10:08 pm

        Can you roll the balls and freeze them. If so how do I cook them from frozen?

        Reply
        • Rosemary says

          December 13, 2022 at 10:58 pm

          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.

          Reply
      3. Judo says

        December 2, 2022 at 7:30 pm

        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.

        Reply
        • Rosemary says

          December 4, 2022 at 5:14 pm

          Hi Judo, thanks so much, so glad you enjoyed them. One of my favourite cookies. Take care!

          Reply
      4. Linda Brown says

        December 20, 2021 at 2:00 pm

        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!

        Reply
        • Rosemary says

          December 20, 2021 at 3:21 pm

          Hi Linda, check at around 10 minutes if the edges are firm then the cookies are done. If they are still soft continue to bake. Hope that helps.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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