Few cookies capture the cozy spirit of the season quite like Ginger Cookies. With their warm spices, deep molasses flavor, and tender, chewy centers, these cookies are pure comfort — the kind that fills your kitchen with the nostalgic aroma of cinnamon, ginger, and cloves.
Whether you bake them for the holidays, as an everyday treat, or just because you crave something warmly spiced, these cookies deliver a perfect balance of sweetness and spice. Slightly crisp around the edges and soft in the middle, they’re the kind of cookie that pairs perfectly with a cup of tea, coffee, or a glass of cold milk.
Why You’ll Love This Recipe
- Soft and Chewy Perfection: Golden edges with a moist, tender center.
- Full of Flavor: Packed with real ginger, molasses, and cinnamon for a deep, warming taste.
- Simple Ingredients: Everything you need is likely already in your pantry.
- Make-Ahead Friendly: The dough chills beautifully for perfect texture.
- Holiday Classic: Timeless, nostalgic, and crowd-pleasing every time.
Ingredients You’ll Need
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup unsulfured molasses
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar (for rolling)
Optional: a pinch of black pepper for a subtle, spicy kick.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy — about 2–3 minutes. Add the egg, molasses, and vanilla extract, mixing until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring until no dry streaks remain. The dough should be thick, soft, and slightly sticky.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight). Chilling helps develop flavor and prevents excessive spreading.
Step 6: Shape and Coat
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar until evenly coated, then place on the prepared baking sheet, spacing about 2 inches apart.
Step 7: Bake
Bake for 9–11 minutes, or until the edges are lightly golden and the centers still look soft. They’ll continue to set as they cool. For crispier cookies, bake an extra minute.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm, or let them cool completely for that classic chewy texture.
Flavor and Texture Profile
These Ginger Cookies have everything you want in a spiced cookie — bold flavor, chewy texture, and just the right touch of sweetness. The molasses adds moisture and a deep, caramel-like richness, while the trio of ginger, cinnamon, and cloves creates a perfectly balanced warmth.
The outer sugar coating gives them a delicate sparkle and a light crispness that contrasts beautifully with the soft center.
Tips for Perfect Ginger Cookies
- Don’t skip chilling: This keeps the cookies thick, chewy, and full of flavor.
- Use fresh spices: Old spices lose potency; fresh ginger and cinnamon make a big difference.
- Measure flour correctly: Too much flour can make cookies dry. Spoon and level your flour instead of packing it.
- Add a pinch of black pepper: Enhances the ginger and adds a little heat for more depth.
- Don’t overbake: Remove them while the centers still look soft — they’ll firm up as they cool.
Variations and Add-Ons
- Crystallized Ginger: Fold in 2 tablespoons chopped crystallized ginger for extra zing.
- Chocolate-Dipped Ginger Cookies: Dip cooled cookies halfway in melted dark chocolate for a festive finish.
- Lemon Glaze: Drizzle with a simple lemon icing for a sweet, tangy twist.
- Ginger Molasses Sandwich Cookies: Spread cream cheese frosting between two cookies for an indulgent treat.
- Vegan Option: Substitute plant-based butter and a flax egg (1 tablespoon flaxseed + 3 tablespoons water).
Make-Ahead and Storage Tips
Ginger cookie dough can be made ahead and stored for baking anytime:
- Refrigerate dough: Up to 3 days before baking.
- Freeze dough balls: Place on a tray, freeze until firm, then store in freezer bags for up to 3 months. Bake directly from frozen — just add 1 extra minute.
- Store baked cookies: In an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Nutritional Snapshot
Each cookie (based on 24 cookies) contains approximately:
- Calories: 130
- Fat: 6g
- Carbohydrates: 18g
- Protein: 2g
Molasses provides small amounts of iron and magnesium, while spices like ginger and cinnamon offer natural anti-inflammatory benefits — a little comfort food with a wholesome touch.
Frequently Asked Questions
Can I use fresh ginger instead of ground ginger?
Yes. Substitute 1 tablespoon grated fresh ginger for every teaspoon of ground ginger for a brighter, spicier flavor.
Can I make them crisp instead of chewy?
Bake 1–2 minutes longer and let them cool completely uncovered. This will give them a snappier texture.
Can I reduce the sugar?
You can cut the sugar by up to ¼ cup without changing the texture much. The molasses will still provide sweetness and moisture.
Can I use blackstrap molasses?
Yes, but note that it’s stronger and slightly bitter. Use 3 tablespoons instead of ¼ cup if substituting.
Do these cookies spread a lot?
They spread moderately. If you prefer thicker cookies, chill the dough longer or add 2 extra tablespoons of flour.
Perfect Pairings
These cookies shine on their own but are even better with:
- A chai latte or hot spiced cider for a cozy afternoon treat.
- Vanilla or eggnog ice cream sandwiches for a festive twist.
- A holiday dessert platter alongside shortbread or molasses cookies.
Soft and Chewy Ginger Cookies
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Baking sheets
- Parchment paper
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup unsulfured molasses
- 2 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 pinch black pepper (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
- In a large bowl, beat butter and brown sugar until light and fluffy (2–3 minutes). Add egg, molasses, and vanilla extract. Mix until smooth.
- Gradually stir dry ingredients into the wet mixture until a thick, soft dough forms.
- Cover and refrigerate dough for at least 30 minutes or overnight to prevent spreading.
- Roll tablespoon-sized portions of dough into balls. Coat in granulated sugar and place on the baking sheet, spaced 2 inches apart.
- Bake for 9–11 minutes, until edges are golden and centers look soft. Bake 1 minute more for crispier cookies.
- Let cookies cool 5 minutes on the tray, then transfer to a wire rack. Serve warm or store for later.
Notes
Nutrition
Final Thoughts
Ginger Cookies are a timeless classic — comforting, aromatic, and perfectly balanced between sweet and spice. The chewy texture, sparkling sugar coating, and rich molasses base make them ideal for any season, though they truly shine in fall and winter.
Whether enjoyed fresh from the oven or shared as part of a holiday cookie spread, these cookies deliver that homemade warmth that never goes out of style. One bite, and you’ll understand why this recipe has been passed down and loved for generations — a simple, perfect cookie that feels like home.
