Soft and Chewy Ginger Cookies

soft and chewy ginger cookies
I have been searching for the perfect soft ginger cookie for a long time now . . . and I think that I have finally found it! These are seriously so good. :)Soft and Chewy Ginger Cookies

2 1/4 cup all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 Tbsp water
1/4 c molasses
2 Tbsp sugar

Preheat oven to 350 degrees. Sift flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together margarine and 1 cup white sugar until light and fluffy. Beat in egg, then stir in the water and molasses. Then add flour, ginger, baking soda, cinnamon, cloves and salt. Blend together well.  Shape dough into walnut-sized balls, roll in sugar. Place 2″ apart on ungreased cookie sheet. Flatten slightly.

Bake 8-10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.


Camille Sig

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  1. Cynthia says

    First, these look amazing. And sound even better. I’ve been researching ginger cookies and I think these are the ones I’m going to try first. But I have a question. In all the research I’ve done, I’ve read in several places that a pinch of cayenne really makes the flavor of the ginger pop. My question is…. have you ever tried using cayenne with your ginger cookies?

    Thanks so much for all the wonderful recipes you post. You’re definitely not helping my waist line, but my tummy thanks you (as do my kids).

  2. Erica says

    I LOVE molasses ginger cookies. Alas, I live at high altitude. The adjustments I usually make for baked goods can’t keep these from being flat and not puffy. They still taste delicious, though.

    • Cyd says

      Hi Ashley, Thanks for the heads up on that recipe. Yes, add in the dry ingredients after the molasses. This is one of our earliest recipes and we have been trying to go back and update them all. Have a great weekend!

    • Cyd says

      Hi Mary! We got this recipe from a neighbor at a church function! We love these big soft chewy cookies! Thanks so much for stopping by our blog! Have a great week!
      Cyd (mom of the Six Sisters)

  3. Sarah says

    Made these a few weeks ago. My husband told me last night “if I don’t get some more of those ginger cookies, there’s gonna be some trouble”. LOL.
    Just a note, the first time I made them, I used two baking trays. The first was lined with parchment, and the second had a silicon baking sheet. The parchment cookies were flatter and tougher. The silicon cookies were fluffier and softer. Both tasted wonderful, but the textures were just slightly different. I’ll be using the silicon baking sheet from now on. I just bought another so now I HAVE to make these again!

  4. says

    Just finished making these cookies….they are amazing! Have eaten three of them already! The only thing I did differently was to use butter instead of margarine like the recipe states. This recipe is definitely a keeper! Thanks for sharing

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