These Soft Ginger Cookies are perfectly chewy with a cozy blend of warm spices, rich molasses, and a crackly sugar-coated finish. I love making these cookies during cooler months because they fill the kitchen with the comforting aroma of ginger and cinnamon while delivering soft centers and lightly crisp edges in every bite.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 cups white flour
3 teaspoons baking soda
1 ½ teaspoons ground cloves
2 teaspoons ground ginger
2–3 teaspoons cinnamon
2 cups white sugar
3 eggs
1 cup butter
1 cup fancy molasses
Extra sugar for coating
Directions
I preheat the oven to 350°F (175°C) and lightly grease the baking sheets.
In a medium bowl, I sift together the flour, baking soda, ground cloves, ground ginger, and cinnamon until evenly combined.
In a large mixing bowl, I beat together the sugar, butter, molasses, and eggs until the mixture becomes smooth and creamy.
I gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms.
Using a spoon or cookie scoop, I shape the dough into small balls.
I roll each dough ball in extra sugar until fully coated.
I place the cookies on the prepared baking sheets, leaving space between each one.
I bake the cookies for 10–12 minutes until the tops are slightly crackled and set.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 36 cookies
Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes
Calories: 180 kcal per serving
Variations
I sometimes add a pinch of nutmeg for extra warmth and depth of flavor. For a richer texture, I mix in white chocolate chips or chopped pecans. When I want a stronger spice flavor, I increase the ginger slightly. I also enjoy drizzling the cooled cookies with a light vanilla glaze during the holidays for a festive touch.
Storage/Reheating
I store these ginger cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. For longer storage, I freeze the baked cookies in a sealed container for up to 2 months. When I want to enjoy them warm again, I microwave a cookie for about 10 seconds to soften it slightly.
FAQs
Why are my ginger cookies hard instead of soft?
I make sure not to overbake the cookies because they continue to set while cooling on the baking sheet. Removing them when the centers still look slightly soft helps keep them chewy.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day ahead and refrigerate it until ready to bake. Chilled dough also helps create thicker cookies.
Can I freeze the cookie dough?
I freeze the dough balls on a baking tray first, then transfer them to a freezer bag. I bake them directly from frozen by adding a couple of extra minutes to the baking time.
What type of molasses works best?
I prefer using fancy molasses because it gives the cookies a smooth sweetness without being too bitter.
Can I make these cookies smaller?
Yes, I sometimes use a smaller cookie scoop for bite-sized cookies. I simply reduce the baking time slightly to avoid overbaking.
Conclusion
These Soft Ginger Cookies are a timeless homemade treat filled with warm spices, rich molasses, and a wonderfully chewy texture. I love how easy they are to prepare and how comforting they taste fresh from the oven. Whether I make them for the holidays, family gatherings, or a cozy afternoon snack, these cookies always disappear quickly.
📖 Recipe:
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Soft Ginger Cookies
- Total Time: 32 minutes
- Yield: 36 cookies
- Diet: Vegetarian
Description
These Soft Ginger Cookies are chewy, warmly spiced treats with rich molasses flavor and crackly sugar-coated tops. Perfect for holidays or cozy afternoons, they stay soft for days and fill the kitchen with comforting aromas.
Ingredients
4 cups white flour
3 teaspoons baking soda
1 ½ teaspoons ground cloves
2 teaspoons ground ginger
2-3 teaspoons cinnamon
2 cups white sugar
3 eggs
1 cup butter
1 cup fancy molasses
Extra sugar for coating
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease baking sheets.
- In a medium bowl, sift together the flour, baking soda, ground cloves, ground ginger, and cinnamon.
- In a large mixing bowl, beat together the sugar, butter, molasses, and eggs until smooth and creamy.
- Gradually add the dry ingredients into the wet ingredients and mix until a soft dough forms.
- Shape the dough into small balls using a spoon or cookie scoop.
- Roll each dough ball in extra sugar until fully coated.
- Place the cookies on the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes until the tops are slightly crackled and set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Add a pinch of nutmeg for extra warmth and spice depth.
White chocolate chips or chopped pecans can be added for texture and richness.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months in a sealed container.
Microwave a cookie for 10 seconds to enjoy warm and soft.
Cookie dough can be refrigerated overnight before baking.
Frozen dough balls can be baked directly from frozen with a few extra minutes of baking time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
