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! I made some of these cookies to take around to the neighbors for Christmas and I had so many people ask me for the recipe.  They are that good!

Soft and Chewy Ginger Cookies

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 Tablespoon water
  • 1/4 cup molasses
  • Sugar, for rolling


  1. Preheat oven to 350 degrees F.
  2. Sift flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
  3. In a large bowl, cream together butter and one cup sugar until light and fluffy.
  4. Beat in egg, then stir in water and molasses.
  5. Fold in flour, ginger, baking soda, cinnamon, cloves and salt and mix until well combined. Shape dough into 1-inch balls, roll in sugar and place 2" apart on ungreased cookie sheet.
  6. Bake for 8-10 minutes.
  7. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.


The perfect Christmas cookie!

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29 Responses to “Soft and Chewy Ginger Cookies”

  1. 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. 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!
  3. Ann Marie
    I made these cookies and they are delicious, my son loves them. The first time I made them, I flattened slightly like the recipe states. The second time I left them rolled in balls and they still got extremely flat. I can't seem to get them thick and fluffy like the picture but they are still very good. Any suggestions? Thank you
    • The recipe only calls for 1/4 cup of molasses. But this substitution is for 1 cup, so you would need to reduce these amounts. Replace one cup of molasses with one of the following: 1 cup dark corn syrup, honey or maple syrup 3/4 cup firmly packed brown sugar 3/4 cup granulated sugar, plus 1/4 cup water These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it'll be the closest flavor match. The maple syrup or dark corn syrup would be the next best choice. If you have to use granulated sugar or honey as the substitute, consider increasing the spices in the recipe a bit to make up for the flavors that the molasses would have contributed.

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