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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.
Ginger Cookies
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.
Main Ingredients Needed
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
- 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. (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.
- 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.
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"
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 cup molasses
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground 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° F.
- In a medium bowl, using an electric hand mixer, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Stir in egg, vanilla extract, 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.
[…] I’m sharing a yummy cookie recipe. For the actual recipe, you’ll need to go here to Lauren’s Latest. What I’ve listed below is how I make mine non-dairy (and a few other changes as […]
These came out too sweet and very flat
The only time my grandchildren will eat anything with molasses in it is when I make these cookies!! They love them!
Have been making these for years. Always a HUGE hit and always multiple requests for the recipe. It is perfect as written, don’t change a thing.
This is my favorite recipe! My family loves this. I always double the recipe.
Delicious! Taste just like the Starbucks old ginger cookies but better. Make them every year and everyone always ask for more. Truly a 10/10 recipe!
I made these last night and they were a big hit. I’d post a picture but they are all gone. I like the chewiness, nice balance of spices, and it didn’t take long to whip up-and eat. I like a simple cookie with a lot of taste and this hits the spot. Thank you.
These turned out absolutely amazing!!! I’ve always been one to somehow mess up these recipes but this was the first beautiful and delicious cookie I’ve made thanks to you! We doubled the ingredients and they came out the perfect shape, texture, and taste. Wow! Saving this for Christmases to come! Going to check out the rest of Lauren’s recipes!
Very yummy! I omitted the nutmeg because it is a spice I do not like. Definitely would make it again.
Can I roll out fir cut out Christmas cookies or is that a different recipe?
Try this recipe: https://laurenslatest.com/gingerbread-cookies/
Great soft and chewy spice cookie, thank you we love them!
I love the name gingerdoodles !
These cookies are the most delicious cookies I make at the holidays. I get, by far, the most compliments and recipe requests for these. The dough keeps well in the refrigerator for several days so you can make small batches as gifts. They do need to bake significantly longer than the recipe says, almost double, but they are worth the wait. Spicy, crispy outside and chewy inside. So good.
Can you freeze these?
yes! In an airtight container for up to three months.
These are the best!!! Perfect amount of molasses, soft, and chewy! I chilled them for half an hour after rolling and they baked up perfectly! Adding these to my annual Christmas baking list!
Can you make with snickadoodle cookie mix?
What type of molasses do you use?Powder or liquid?
I use liquid molasses.
Should I use Salted or Unsalted Butter? I’m always so unsure with baking recipes!
Super excited to make these for a Cookie Exchange Party this weekend!
Either is fine. If you do end up using salted butter, just don’t add the extra salt.
I made these last year and they were amazing!!!!!
The Nutrition Facts seem to be missing the serving size! I have to adapt recipes for sodium levels, and this looks like one that will be easy to adapt, but I need to know the serving size please!
Aloha Lauren and congratulations on your 10 years of blogging anniversary. I’ve been following you since before Blake was born and have enjoyed every minute. I’m planning to include your Gingerdoodles on my Thanksgiving Cookie tray this year — mahalo! Mynda
These are sooooo good! My husband took some into work with him and we had to make another batch because they were so popular!
I made these for Christmas last year and they were a huge hit!
These are seriously delicious! They are a staple winter cookie recipe in our house now, and always what I bring to cookie exchanges.
My all-time favorite cookie recipe ever!! Thank you for sharing!
[…] 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 […]
These cookies…OMG!! My daughter (12) and I are addicted to them. We made them around Christmas and made more after the holidays because YUMMMMMMM they are so easy and delicious. These cookies are everything!
These cookies are AMAZING! I’ve made two batches this week, because everyone loved them so much. Thank you!
[…] and chocolate mixed together, then perhaps Snickerdoodles, Double Chocolate Chip Fudge Cookies or Soft Ginger Cookies would be more your style. Just a […]
l made them yesterdayTgey are easy and so good…made the house smell so good and they are yummy….They will be on my list of cookies from now on…..Also made your Peppermi Patty fudge it’s great…..Thanks so much.
Why is there not cream of tartar for a “doodle” cookie? Just wondering
I didn’t think I needed to include it for a soft ginger cookie.
These are THE best cookies. A family favorite, year round in our house.