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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.

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.

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

Ingredients

  • 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)

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!

To help with firmness of the cookie it will help to chill the unbaked cookies for approximately 20 minutes while the oven is pre-heating.

    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: 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.

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    32 Comments

    1. 5 stars
      I’ve been searching for the perfect Ginger Cookie recipe for a long time. My search has ended; this is it! The cookies are soft and chewy, the recipe is easy to follow, and the hint to put the formed cookie balls in the freezer before baking makes the recipe almost foolproof.

    4.96 from 46 votes (36 ratings without comment)

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