Soft Ginger Cookies Recipe

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 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.

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.

3. 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.

4. 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.
5. Serve warm or at room temperature. Store in an airtight container until ready to serve.

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.

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.

More Christmas Recipes to Love!

• Soft & Chewy Gingerdoodle Sandwich Cookies
• Gingerbread Cookies That Actually Taste Good
• Spicy Gingerbread Cookies
• Gingerbread Bars with Cream Cheese Frosting

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!

Soft Ginger Cookies Recipe AKA "Gingerdoodles"

Lauren

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

5 from 66 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 8 mins

Cool Time 5 mins

Total Time 28 mins

Course Cookies, Dessert

Cuisine American

Servings 36 small cookies

Calories 84 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 3/4 teaspoon vanilla extract
• 1/4 cup molasses
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 cup granulated sugar for rolling

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: 84kcalCarbohydrates: 14gFat: 2gSaturated Fat: 1gCholesterol: 11mgSodium: 88mgPotassium: 47mgSugar: 8gVitamin A: 85IUCalcium: 10mgIron: 0.5mg

Keyword ginger cookies, ginger cookies recipe, ginger molasses cookies, soft ginger cookies

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