Soft Ginger Cookies
A tender, spiced-baking masterpiece, these Soft Ginger Cookies melt in your mouth with every chewy delight—perfect for homemade treats or holiday desserts that’ll have everyone begging for more.
Why You’ll Love These Soft Ginger Cookies
– Ultra-soft texture that practically dissolves on your tongue.
– Warm spices fill your kitchen with cozy vibes.
– Simple pantry staples—an easy recipe anyone can master.
– No fancy equipment; just a trusty stand mixer or hand beater.
– Ready in under an hour (including a quick chill).
– Perfect for holiday dessert trays and last-minute gift boxes.
– Family-approved comfort snack for school lunches or office breaks.
– Chewy delights that stay fresh for days when stored right.
Ingredients for Soft Ginger Cookies
– 2¼ cups (280 g) all-purpose flour (I love King Arthur Flour for consistency)
– 1½ teaspoons baking soda
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– ½ teaspoon ground cloves
– ¼ teaspoon freshly grated nutmeg (optional)
– ½ teaspoon fine sea salt
– ¾ cup (170 g) unsalted butter, softened to room temp
– 1 cup (200 g) granulated sugar (plus extra for rolling)
– ¼ cup (50 g) packed dark brown sugar
– 1 large egg, room temperature
– ¼ cup (85 g) molasses (Grandma’s brand is my go-to)
– 1 teaspoon pure vanilla extract
Directions for Soft Ginger Cookies
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this little step assures even baking.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. You want a uniform spice blend—this is spiced baking at its finest.
3. In your mixer bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. You’ll know you’re there when it looks pale and billowy.
4. Add the egg, molasses, and vanilla extract, then mix until fully combined. You know what? The aroma at this point already spells “homemade treats.”
5. Gradually pour in the dry ingredients on low speed, stopping once the bowl is scraped down and the dough looks smooth. Tip: avoid overmixing or you’ll lose that soft texture you love.
6. For consistent chewy cookies, pop the dough into the fridge for 20–30 minutes. (I’ve skipped chilling and still loved the results, but this step helps cookies keep their shape.)
7. Scoop tablespoon-sized balls of dough, roll each in extra granulated sugar, and space them about 2 inches apart on the baking sheets. Using a small cookie scoop makes this easy-peasy.
8. Bake for 8–10 minutes: look for crackled tops and edges that are just set—centers should still jiggle slightly. Let cookies rest on the sheet for 5 minutes before moving to a wire rack.
Servings & Timing
Makes 18–20 cookies
• Prep Time: 20 minutes
• Chill Time: 30 minutes (optional, but recommended for neat rounds)
• Bake Time: 8–10 minutes per batch
• Total Time: about 1 hour
Tip: Each cookie is roughly 120 calories—perfect for a quick, comforting snack without guilt.
Variations
– Citrus Zest Twist: Stir in 1 teaspoon orange zest for a bright pop.
– Double-Chocolate Dip: Melt dark chocolate and dunk half the cookie for an indulgent treat.
– Vegan Version: Swap in vegan butter and a flax “egg” (1 tablespoon ground flax + 3 tablespoons water).
– Gluten-Free Swap: Use a 1:1 GF flour blend, then chill an extra 15 minutes if dough feels sticky.
– Cardamom Kick: Add ¼ teaspoon ground cardamom for a Middle Eastern spice note.
– Molasses Boost: Uplevel the flavor with an extra tablespoon of molasses—just a little drippy, extra chewy scent.
Storage & Reheating
Store cooled Soft Ginger Cookies in an airtight container at room temperature for up to 5 days—these homemade treats hold their fluffy softness nicely. For longer life, freeze unbaked dough balls on a tray, then transfer to a freezer bag (up to 2 months). When you’re ready, bake straight from the freezer, adding 1–2 extra minutes to the timer. To reheat baked cookies, pop them in a 300°F oven for 3–4 minutes or zap in the microwave for 10–15 seconds to recapture that fresh-baked warmth.
FAQs
Q: Can I skip the chilling step?
A: Honestly, yes—you’ll still get a chewy delight, though shaping might be trickier and edges could spread more.
Q: Why are my cookies flat every time?
A: Your butter may be too soft or room temps too warm; try a brief chill before baking.
Q: How do I get dramatic crackled tops?
A: Roll generously in sugar and bake just until the edges set—centers should remain soft.
Q: Can I use light molasses instead of dark?
A: Absolutely, though the flavor will be milder and color a bit lighter.
Q: What’s the best way to measure flour?
A: Spoon into your measuring cup then level off with a knife—this avoids packing.
Q: My spices taste weak—help!
A: Always check your pantry dates; ground spices fade after 6–12 months.
Q: Are these cookies good for holiday cookie swaps?
A: They’re a crowd-pleaser—especially if you package them in festive tins!
Q: Can I double this recipe?
A: Sure thing; just mix in a larger bowl and chill the dough in two batches if needed.
Conclusion
These Soft Ginger Cookies deliver that tender, spiced hug we all crave—chewy delights that double as holiday desserts or an everyday comforting snack. Give this easy recipe a whirl, drop a comment below, and don’t forget to explore my Ginger Snickerdoodles or Molasses Crinkle Cookies next. Happy baking and let me know how yours turned out!
Soft Ginger Cookies
Ingredients
- 2¼ cups all-purpose flour I love King Arthur Flour for consistency
- 1½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg (optional)
- ½ teaspoon fine sea salt
- ¾ cup unsalted butter softened to room temp
- 1 cup granulated sugar plus extra for rolling
- ¼ cup packed dark brown sugar
- 1 large egg room temperature
- ¼ cup molasses Grandma’s brand is my go-to
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper—this little step assures even baking.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. You want a uniform spice blend—this is spiced baking at its finest.
- In your mixer bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add egg, molasses, and vanilla extract; mix until combined.
- Gradually add dry ingredients to the wet mixture, mixing until smooth. Refrigerate the dough for 20–30 minutes for consistent chewiness.
- Roll dough into balls, coat in sugar, and place on baking sheets. Bake for 8–10 minutes until crackled tops and slightly set edges. Cool before enjoying.
