These Soft Ginger Cookies will just melt in your mouth! They’re so softy and chewy with just the right amount of sweetness and spice. They’re the perfect cookie to make for Christmas.
These soft ginger cookies are one of my favorite holiday cookies to make. I’ve even had friends and neighbors tell me they’re one of the best cookies they’ve ever had (quite the compliment)! They really are the perfect cookie to make in the cold winter months.
If you need even more holiday cookie ideas be sure to also check out these Amish Molasses Cookies, Christmas Monster Cookies, or browse all of my Christmas Recipes for more inspiration.
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❤️ Why you’ll love this recipe
- Soft: These ginger cookies are ultra soft and will just melt in your mouth.
- Holidays: These are the perfect cookies to make this holiday season and they’re so nostalgic.
- Simple ingredients: You need just a few pantry staple ingredients to make these cookies.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this recipe, you will need:
- All purpose flour
- Ground ginger, cinnamon, and cloves: The spices for the cookies.
- Baking soda and baking powder
- Salt
- Unsalted butter
- Sugar
- Egg
- Molasses: I recommend using unsulphured molasses as it’s sweeter and more flavorful.
- Vanilla extract
🥄Variations
You can roll these in sugar or turbinado sugar before baking, if desired.
I’ve tested these cookies with various levels of ginger. If you like less spice you can use just one teaspoon. If you like a lot of ginger flavor you can 1½ teaspoons. I thought they were perfect with 1¼ teaspoon.
🔪 Equipment needed
You will need a hand or stand mixer, large mixing bowl, and a cookie sheet. I recommend baking on parchment paper (not wax paper) for the best results.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350° and lining a baking sheet with parchment paper (not wax paper) or greasing it well.
With a hand or stand mixer, cream together the sugar, butter (softened to room temperature), and vanilla extract (image 1).
Add in the remaining ingredients and mix until well combined (image 2). I recommend using a spatula to scrape the sides if using a stand mixer.
Form about 16 dough balls and place six per baking sheet (image 3). The dough may seem crumbly but it will come together as you form the dough balls. You can always run your hands under water from your sink before forming them if the dough is still too crumbly.
You can use smaller or larger dough balls but you will need to adjust the baking time. You will know the cookies are done with the edges are golden.
Bake for 10 to 12 minutes or until the edges are golden. Let the cookies rest on the hot tray for 10 minutes before moving. This will help them finish baking outside of the oven and keep them ultra soft.
👩🏻🍳 Tips
- The dough may seem crumbly at first but work it with your hands to form dough balls. If you have any trouble try running your hands under the water from your sink then forming the dough balls.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. The cookies will be good for up to four days after making.
📋 Recipe FAQs
Using too much ginger as it can be quite strong. Use the recommended amount in your recipe to start with.
Don’t over bake your cookies. Let the cookies finish baking on the tray after you take them out of the oven.
More great cookie recipes:
- Amish Molasses Cookies
- Old Fashioned Pecan Cookies
- Homemade Vanilla Wafers
- Christmas Oatmeal Cookies
- Amish Snickerdoodles
- Amish Christmas Cookies
- Christmas Monster Cookies
- Carmelita Cookies
Soft Ginger Cookies
Equipment
- Hand or stand mixer
- Large mixing bowl
- Baking sheet
- Parchment paper (not wax paper) optional
Ingredients
- 12 tablespoons unsalted butter softened to room temperature (¾ cup)1
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 ¼ teaspoon ground ginger see note
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 pinch ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- 3 tablespoons molasses
Instructions
- Begin by preheating your oven to 350° and lining a baking sheet with parchment paper (not wax paper) or greasing it well.
- With a hand or stand mixer, cream together the sugar, butter (softened to room temperature), and vanilla extract (image 1).12 tablespoons unsalted butter, 1 cup sugar, 1 teaspoon vanilla extract
- Add in the remaining ingredients and mix until well combined (image 2). I recommend using a spatula to scrape the sides if using a stand mixer.2 ½ cups all purpose flour, 1 ¼ teaspoon ground ginger, ½ teaspoon salt, ½ teaspoon cinnamon, 1 pinch ground cloves, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 large egg, 3 tablespoons molasses
- Form about 16 dough balls and place six per baking sheet (image 3). The dough may seem crumbly but it will come together as you form the dough balls. You can always run your hands under water from your sink before forming them if the dough is still too crumbly.
- Bake for 10 to 12 minutes or until the edges are golden. Let the cookies rest on the hot tray for 10 minutes before moving. This will help them finish baking outside of the oven and keep them ultra soft.
Notes
Nutrition
If you tried these Soft Ginger Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
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