Delight in the warm, spiced flavors of our Soft Ginger Cookies. These delectable treats capture the essence of the holiday season with their perfect blend of ginger, cinnamon, and molasses. Each cookie boasts a soft, chewy texture that melts in your mouth, offering a comforting and nostalgic experience with every bite. Ideal for festive gatherings, cozy evenings, or as a delightful snack any time of the year, our Soft Ginger Cookies are a hit with both kids and adults. The aromatic spices paired with the rich, sweet molasses create a flavor profile that is both bold and inviting. Enjoy them with a cup of hot tea, coffee, or a glass of cold milk for a truly satisfying treat. These cookies also make wonderful gifts, spreading warmth and joy to friends and family. Experience the comforting taste of the holidays in every bite with our Soft Ginger Cookies – a timeless classic that brings a touch of festive magic to your day.
Why make these cookies?
Perfectly Spiced Flavor: The harmonious blend of ginger, cinnamon, and molasses creates a rich and warm flavor profile that embodies the essence of the holiday season. Ideal Texture: These cookies are soft and chewy, offering a delightful melt-in-your-mouth experience that keeps you coming back for more. Versatile Enjoyment: Suitable for any occasion, whether it’s a holiday gathering, a cozy evening treat, or a delightful snack, these cookies are a hit with both kids and adults. Simple and Reliable: The recipe is straightforward and easy to follow, ensuring consistent and delicious results every time, making it a favorite for both novice and experienced bakers.
Ingredients and substitutions
All-purpose flour – The amount of flour in the recipe will determine how dense the cookies will be. So, make sure to measure the ingredients correctly. Sugar – I like to use white sugar for that wonderful crisp outside and molasses for that soft and chewy inside. But, you can also use a combination of white and brown sugar. Egg – We have just one egg so make it a large egg. Molasses – Use unsulphured molasses. I like to use dark molasses, light molasses just does not give it enough molasses flavor. Blackstrap molasses is a little bitter with a distinct robust flavor. Spices – Today, I am using 1 teaspoon ground ginger, just a ¼ teaspoon ground cinnamon, and freshly grated nutmeg. You can also use teaspoon ground cloves.
Step-by-step: How to make the best soft ginger cookies
Dry ingredients – In a large bowl, combine flour, baking soda, salt, spices, and ground ginger – and set aside. In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix.Pro tip – We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
Cover the bowl with plastic wrap and let chill in the fridge for 15 minutes.Pro tip – The cookie dough can be refrigerated for a week or frozen for up to a month. Preheat oven at 350°F / 177°C / Gas Mark 4 and line cookie sheets or two baking trays with silicone or parchment paper.
Using a cookie scoop, or two tablespoons amount of cookie dough, make 1-inch balls.Pro tip – You can also make the cookie dough balls and freeze them for up to a month in a freezer bag. Place on the baking tray, making sure to leave space for them to spread. Bake in a preheated oven for 8 to 9 minutes until the top is cracked.Pro tip – Larger cookies will take about 10 minutes and vise versa. Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar.
Tips for success
Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy. Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading And if the cookie dough is too soft, put it back in the refrigerator for 15 minutes. Chilling the cookie dough will prevent spreading Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies. It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading. When baked, leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
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Frequently asked questions
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