Soft and chewy ginger cookies are packed with ginger, molasses, and cinnamon spice, for the most warm and cozy cookie ever. These holiday cookies are so soft and chewy and stays soft for days, making it the best make ahead cookie recipe to bake. Plus, they are so easy to whip up, that even the kids will love to help.
We are starting Christmas cookie season early this year, because why not? I don't know about you, but I have been in need of some major cookie therapy lately with all that has been going on. Plus, it's never too early to start thinking about the cookies that you want to include in your holiday cookie box this year. These soft and chewy ginger cookies definitely make the cut. Some of my other favourite Christmas cookies that I am planning to include are Christmas sugar cookies, jam-filled thumbprint cookies, soft and chewy white chocolate cranberry cookies and chocolate-dipped shortbread cookies.
Ingredients in Soft Ginger Molasses Cookies
- all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- ground cloves
- molasses
- butter
- sugar - both granulated sugar and brown sugar.
- egg
- vanilla extract
- salt
- sugar coating - I used coarse sugar because I like the texture on the outside of these cookies. You could also just use granulated sugar.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat.
How to Make the Best Soft and Chewy Ginger Cookies
- Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Combine wet ingredients: In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
- Add dry ingredients to wet ingredients: Gradually add in the dry ingredients and beat until just combined.
- Chill: Cover the bowl with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Shape and coat with sugar: Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on a parchment paper or silicone mat lined half sheet baking pan, spaced 2-3 inches apart. You will need to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake: Bake for 8-10 minutes in a 350 F preheated oven, until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then, transfer to a wire cooling rack to cool down completely.
PRO TIP: If the cookies have a dome to them and are not very crinkled (this can happen if your cookie dough has been chilled for too long), gently press down on them using the back of a spatula so flatten them out a bit and create the crinkle effect. Do this just before transferring to a wire cooling rack to cool down completely.
Storing Tips
- How to store: Store in an airtight container at room temperature for up to 1 week.
- How to freeze: Store in an airtight container in the freezer for up to 3 months. You an also freeze the rolled cookie balls that have not been coated in sugar for up to 3 months. When ready to bake, simply allow it to defrost in the refrigerator, then roll in sugar and bake.
More Cookie Recipes
- Soft and Chewy White Chocolate Cranberry Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Christmas Sugar Cookies with Royal Icing
- The Best Soft and Chewy Peanut Butter Cookies
- Chocolate Chip Banana Bread Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
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Recipe
Soft and Chewy Ginger Cookies
- Total Time: 2 hours 30 minutes
- Yield: 24-28 cookies
- Diet: Vegetarian
Description
Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
Sugar Coating:
- ¼ cup coarse sugar or granulated sugar
Instructions
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
- Gradually add in the dry ingredients and beat until just combined.
- Cover the bowl with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Preheat oven to 350 F. Line a half sheet baking pan with parchment paper or a silicone mat.
- Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll into 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake for 8-10 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely. If the cookies have a dome to them and are not very crinkled (this can happen if your cookie dough has been chilled for too long), just before transferring to a wire cooling rack, gently press down on them using the back of a spatula so flatten them out a bit and create the crinkle effect. Then, transfer to the cooling rack to cool down completely.
Notes
Equipment used: measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat.
How to store: Store in an airtight container at room temperature for up to 1 week.
How to freeze: Store in an airtight container in the freezer for up to 3 months. You an also freeze the rolled cookie balls that have not been coated in sugar for up to 3 months. When ready to bake, simply allow it to defrost in the refrigerator, then roll in sugar and bake.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Coco says
Omgoodness! What a beautiful surprise these cookies are! I make at least 100 a week for my very big family. Even my picky eaters LOVE them! I used fresh home made organic spices and honey and wow they are lovely! Thank you so much for sharing this recipe! I am grateful for this site!
Caitlin says
These may be the best cookies I've ever had. I've made them now three times in the past two weeks. They stay soft forever! I get so many compliments.
crispy says
This is a very easy recipe to use. I was worried that the cookies would be too sweet for our liking (we prefer lighter Asian cakes instead of the heavier Western cakes, or 30-50% sugar in our boba, for reference), so I initially cut the sugar to 3/4 of the total that was called for. It turned out to be a bit bland actually (only subtly sweet), so I tried this again using the full amount of sugar. They're actually really well-balanced on sweetness! I would recommend following the recipe exactly
The cookies could have been more spiced, but I am almost certain that was just due to my ingredients that have been hanging around our pantry for many years now. I increased the spice levels (cinnamon, ginger, cloves) to 1.5 - 2x and they they tasted more like the delicious gingerbread cookies I've bought before. If your spices are still fairly fresh (e.g. maybe < 3 yrs old) then I still think following the recipe exactly is the way to go. If you do prefer things a bit more potent, then I'd increase the amount of spices, but probably not more than 2x the amount.
Notes:
- dough isn't that sticky and you should be able to knead with your hands just fine once all the dry ingredients are incorporated (i.e. if your mixer isn't strong enough). Some might stick but it's not like chocolate chip cookie batter where it gets everywhere.
- only refrigerated for ~1hr for my first batch but they still were great, texture-wise
- my cookies were ~28g when I scooped them, pre-bake & pre-sugar-coat
Hanieh Asarizadeh says
I love this recipe. It has become my favorite Christmas cookie to make and anytime else. These cookie are have an amazing soft and chewy texture and the spices are too overpowering, which I find with most Christmas cookies.
Heather says
This recipe is amazing. The flavor and texture are perfect - perfect amount of spice, so that none of them are overpowering, perfectly soft center and crispy outside...I could go on. It's such a classic, basic cookie, but then so perfect that it seems revelatory when you bite into it. It is the ur-cookie, the holy grail. My husband said this is the best cookie he's had *in years,* no exaggeration.
Jessica says
Recipe looks great! Do you recommend using salted or unsalted butter in your cookie recipes?
Sam Hu | Ahead of Thyme says
I recommend unsalted butter.