Soft Ginger Cookies Recipe

5 from 66 votes

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These soft-baked Ginger Cookies, or Gingerdoodles, are the quintessential Christmas cookie! Chewy, buttery and full of warm spices that everyone will love.

Well friends, here is my beloved Ginger Cookies Recipe aka Gingerdoodles. I made a much spicier, gingery-er version last year but only a few people like their chewy gingersnaps with a big fat punch in the face…or throat. So I made a simmered down version of that cookie that my husband so lovingly calls Gingerdoodles.

Ginger Cookies

Ginger Cookies Recipe

Okay, let’s jump right into the ingredients list because once you start to smell those delicious spices, you’re going to want these cookies like NOW. So here’s what you’ll need:

  • Butter – for softness and flavor.
  • Sugar – this not only goes inside of the cookie but on the outside.
  • Brown Sugar – feel free to use dark brown sugar here if you looooove that molasses taste.
  • Egg – for a chewy texture.
  • Vanilla – for flavor of course. This helps balance out all of those strong spices.
  • Molasses – a staple in any gingerbread-esque recipe.
  • Cinnamon – this smell really puts me in the holiday spirit.
  • Cloves – for that pungent, warm taste.
  • Nutmeg – nutty and slightly sweet.
  • Ground Ginger – it wouldn’t be a ginger cookie recipe without ginger!
  • Salt – to help balance out and bring out the flavor.
  • All-Purpose Flour – for structure.
  • Baking Soda – to help the cookies rise while baking.

I have to confess that molasses is not something I typically have on hand. I usually just make gingerbread cookies and cake with it and then save it in my cupboard for next year. But, they are a classic recipe and I promise this one won’t disappoint. But, in case you don’t have any molasses or ginger is not your thing, try my Christmas Sugar Cookies, Actually Perfect Chocolate Chip Cookies or check out this big list of 50 Christmas Cookies. Surely there is something there you will swoon over.

Ingredients

How to Make Ginger Cookies

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.

Soft Ginger Cookies

  1. Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. (This is a great step to involve your kids in the kitchen). Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.

Cookie Dough in Sugar

  1. Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.
  2. Serve warm or at room temperature. Store in an airtight container until ready to serve.

Gingerdoodles

Leftovers

This section is for IF you have any leftover Ginger Cookies. They taste so good, they’ll go fast.

Store in an airtight container (Ziploc) at room temperature for up to a week. You can extend their shelf life by keeping them in the fridge for an extra week or the freezer for up to 3 months!

Make-Ahead

Ginger Cookies are a great make-ahead recipe. Simply follow the recipe and stop before you roll the ginger cookie dough into sugar. Freeze the dough at this point for up to 3 months.

When ready to bake, take the cookie dough out of the freezer and let sit at room temperature for 30 minutes. Then pick up where the recipe left off by rolling the dough in sugar and baking.

Ginger Cookies Recipe

Variations

As I have had this Ginger Cookies Recipe up for a couple of years now I’ve gotten a ton of comments telling me how you all have tweaked this recipe to make it your own. So here are some variations that readers like you have loved:

Candied Ginger. I believe this was mixed into the dough and then rolled in sugar and baked.

Dipped in White Chocolate and Sprinkles. This was to dress it up a bit and make it look more festive. Plus chocolate is always good.

Icing. A simple mixture of powdered sugar, cinnamon, and milk. Skip the sugar coating if you do this one.

Ginger Cookies

More Christmas Recipes to Love!

These are pretty fabulous warm, but just as chewy and delicious cooled. Add some nog and you got yourself a very festive treat!

Printable recipe card below 🙂 Happy Holidays friends!

5 from 66 votes

Soft Ginger Cookies Recipe AKA "Gingerdoodles"

These soft baked Ginger Cookies, or Gingerdoodles, are the quintessential Christmas cookie! Chewy, buttery and full of warm spices that everyone will love.
servings 36 small cookies
Prep Time 15 mins
Cook Time 8 mins
Total Time 28 mins

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • Cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
  • Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper-lined cookie sheet.
  • Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to a cooling rack.
  • Serve warm or at room temperature. Store in an airtight container until ready to serve.

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 88mg | Potassium: 47mg | Sugar: 8g | Vitamin A: 85IU | Calcium: 10mg | Iron: 0.5mg
Course: Cookies, Dessert
Cuisine: American
Keyword: ginger cookies, ginger cookies recipe, ginger molasses cookies, soft ginger cookies

 

Polaroid photo of granola bars

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Recipe Rating




136 Responses
  1. Steve @ theblackpeppercorn

    I posted a recipe just like this a few weeks ago but included raisins in it. I love these! I actually prefer the chewy ginger cookies over the gingersnap variety. These look great Lauren!

  2. Jolene (www.everydayfoodie.ca)

    Mmmmmmmm!!!! I want to eat a giant spoonful of that dough!!! This combination would be the hubby’s favourite – he loves both ginger snaps and snickerdoodles!

  3. Krista

    Funny story – I just came back from a Christmas getaway weekend with my mom and brought home ginger snaps that were rolled in sugar. My husband was so excited and exclaimed that they were a delicious hybrid of gingerbread and snickerdoodles. These men seem to be on to something, haha!

  4. Averie @ Love Veggies and Yoga

    omg.you have.just made. my: PERFECT COOKIE

    chewy, ginger, snickerdoodle

    all rolled into one

    YUMMMMMM!!!!! Sorry to shout but I am so excited about these!

  5. Kathryn

    Oh these cookies sound just amazing! I have no idea when I’m going to fit these in to my holiday baking schedule but I’m going to have to!

  6. silver

    I must have been making gingersnaps incorrectly all these years because my normal gingersnaps are soft/chewy and rolled in sugar. Are they supposed to be crisp/dry?

  7. nancy k

    These look yummy. The name caught my attention as I just saw another Gingerdoodle recipe @ Bakergirl.com that actually combines a recipe for gingersnaps with a recipe for snickerdoodles…marbling them together before rolling in sugar. This must be the season got gingerdoodles!

  8. Kara Davis

    Just made my first batch, I cooked mine a little longer than the 7-9 minutes, more like 12. But I like mine not as gooey in the middle and they are great…. will definitely be a repeat recipe

  9. Sharon Thurston

    These sound divine. I discovered snickerdoodles and make them all the time for my boys. I’ll take the gingerdoodle idea for a version for myself. Thanks!

  10. Colleen

    5 stars
    I’m a bit late to the game, but I’ve made these for a couple of parties lately and they were WILDLY popular. This last time I skipped rolling them in sugar and iced them with a simple cinnamon-powdered sugar – milk icing and that was lovely too. I’ve gotten several requests for the recipe! If there are any doubters reading this, quit thinking and make them! Thank you for posting.

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    […] are the recipes I’ve shared over the last few days: Vanilla Bean Christmas Sugar Cookies, Gingerdoodles, Red Velvet Coconut Doughnuts and Candy Cane Crinkles. Make sure to check them […]

  12. emily

    5 stars
    Made ’em, Loved ’em. Put two portions I’m the freezer for future holiday season yuminess, and baked the third portion right away. Husband and son approved! My anti-sweets husband had the entire plate on his lap until they were gone. Lol

  13. Betty Jean

    5 stars
    I made these yesterday and LOVE them! They were so easy that my 2 year old daughter helped. She loved rolling them in sugar and plopping them on the baking sheet. Thanks for sharing a great recipe and a giving a us a new Christmas cookie to make.

  14. Katie

    5 stars
    I just made these for a gathering and they looked, smelled, and tasted amazing. I couldn’t resist one right out of the oven and I have to say, it was a great decision! Thanks for a great recipe!

  15. Charity

    My Great-Grandma would make these, they’re the best! Although, admittedly your title (gingerdoodles) is better :), we’ve always called them Molasses Crinkles.
    I AM curious about the recipe you alluded to that packs more of a punch, is it posted somewhere around here?

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  17. Janie

    I have been making chewy ginger cookies for years. Just about the same recipe, but mine calls for Shortening not butter, I put in just a tad more than called for. Cook 8-10 minutes, cool 1 minute on pan then transfer. Always delish !!

  18. Maureen

    5 stars
    Thanks for this wonderful recipe. I made them on New Years Day. What a treat. My family and I loved them! Can’t wait to bake them again soon.

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  20. Kim

    5 stars
    I just had to get the recipe for these from my sister who made them this Christmas. Hands-down the best gingery cookie ever! Thank you,I’m making a pile of them tomorrow.

  21. Donna

    Very similar to my gingerspice cookies except mine are made with shortening, melted first, then cooled before mixing in. Make by the 1/4 fulfils, always moist & chewy, always wonderful!

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