Spicy, fragrant, and sweet ginger cookies are more than just a Christmas treat!
After all, when cookies taste this good, there’s no need to wait for the holidays.
These ginger cookies are so unbelievably soft and chewy. And they have just the right amount of ginger flavor.
Pair them with a steaming hot cup of tea or your favorite morning coffee for the ultimate indulgence.
I promise you’ll fall in love at first bite!
So, what are you waiting for? Strap on your apron, preheat the oven, and whip up these seriously delicious treats!
Ginger Cookies
Ginger cookies are the ultimate sweet treat. I mean, who can resist that warm and spicy aroma?
Whack these little gems in the oven and fill your home with the most amazing fragrant scent. It’s an instant mood booster!
The combo of sweet and spicy flavors is a match made in heaven.
And don’t even get me started on the texture. They’re irresistibly crispy on the outside and oh-so-soft and chewy on the inside.
Even outside the holiday season, I love to whip up a batch of these simple ginger cookies.
Soft, slightly chewy, and infused with the perfect blend of spices, there’s no way you’ll be able to resist.
Ingredients
To make ginger cookies, you need a few easy-to-get ingredients:
- Granulated Sugar: You need one cup of granulated sugar for the cookie dough and two tablespoons for coating the dough balls.
- All-Purpose Flour: This gives the cookies structure.
- Spices: Use a blend of ginger, cinnamon, and cloves.
- Baking Soda: Baking soda acts as a leavening agent, helping the dough to rise while baking.
- Salt: To bring out all of the delicious flavors.
- Butter or Margarine: Softened to room temperature, this is the key to soft ginger cookies with a delicate crisp edge.
- Egg: The egg acts as a binder, holding the dough together.
- Molasses: It’s best to opt for original molasses. It adds a warm and sweet flavor to these tasty ginger cookies.
How to Make Ginger Cookies
Ready to bake? These cookies are so easy, I have a feeling they’ll become a staple in your house.
Here’s an overview of the method. Head to the bottom of the post for more.
1. Preheat the oven to 350 degrees Fahrenheit and place 2 tablespoons of sugar into a small bowl.
2. Combine the wet and dry ingredients in separate bowls. Then gently mix them together to form the dough.
3. Coat the dough in sugar. Shape the dough into 2-inch balls and then roll them in sugar.
4. Bake. Place the cookies 2 inches apart onto two ungreased cookie sheets. Flatten each one slightly with the bottom of a glass, then bake for 8-10 minutes*.
5. Cool, serve, and enjoy! Let the cookies cool on the baking sheets for 5 minutes. Then move them to a wire rack to cool fully.
*Since this recipe makes so many cookies, you can either bake them one tray at a time or place two baking sheets in the oven.
If you do the latter, they will be arranged one on top of the other. So, to ensure even cooking, swap them over at around 4 minutes.
Tips and Variations
To make the best ginger cookies possible, follow these simple tips:
- Use 2 tablespoons grated fresh ginger for a strong and more vibrant flavor. Or try adding chopped crystallized ginger to the dough.
- Chill the dough in the fridge for at least 30 minutes. It helps the cookies keep their shape while baking.
- Use dark brown sugar for a deeper flavor and chewier texture.
- Add a pinch of black pepper to give your cookies a subtle warmth.
- Don’t overbake: Keep a close eye on the cookies and be sure to swap the cookie sheets halfway through baking. Take them out when the edges look golden, and the middle is slightly underdone.
- Add frosting or glaze for more sweet flavor. Orange glaze (1 tablespoon each of orange juice and water + 1 cup powdered sugar) or cream cheese frosting both work well.
- Add orange liqueur to the cookie dough for a nice hint of citrus. 1 tablespoon should do the trick.
How to Store and Freeze
Whether you have leftovers or want to make these ahead, here’s how to store them:
To Store: Place cold cookies in an airtight container and store on the counter for 3-4 days.
To Freeze Baked Cookies: Freeze the cold cookies on a baking sheet until solid. Then place in a freezer bag and store for up to three motnhs. Thaw on the counter for about an hour to enjoy.
To Freeze Cookie Dough: Double wrap the dough in a slab or portion it onto a baking tray. Freeze the portions until solid then place in a freezer bag. Keep the cookie dough for up to three months.
Thaw the slab in the fridge overnight and bake as instructed. Or bake cookie portions from frozen and add 1-2 minutes in the oven.
More Cookie Recipes You’ll Love
Monster Cookies
Marry Me Cookies
Brown Sugar Cookies
Easy S’mores Cookies
Ginger Cookies (Soft and Chewy Recipe)
24
servings20
minutes10
minutes143
kcalThese soft and chewy ginger cookies will disappear in no time! Learn how to make this easy recipe, plus, get tips for different variations everyone will love.
Ingredients
2 tablespoons white sugar
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 or margarine, softened
1 cup white sugar
1 large egg
1/4 cup molasses
1 tablespoon water
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add 2 tablespoons of sugar to a small bowl and set it aside.
- In a medium bowl, sift the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the molasses and water.
- Gradually stir the sifted ingredients into the molasses mixture until well combined.
- Use floured hands to shape the dough into 1-2-inch balls. Roll each ball in the reserved sugar until coated.
- Place cookies 2 inches apart onto two ungreased cookie sheets. Flatten them slightly with the bottom of a glass.
- Bake in the preheated oven for 8 to 10 minutes. Halfway through cooking, swap the cookie sheet positions (top to bottom and vice versa).
- Remove them from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Notes
- This recipe needs 2 cookie sheets. They will need to be placed on separate racks, one on top of the other. Halfway through the bake time, swap the sheets for even cooking.
Hi!
Can butter be used instead of margarine?
How much orange liquor?
Last, what do you mean by switch oven racks? Did t see an explanation.
Thanks!
Hi Sva! Thanks for catching that!
1. It was meant to say “butter or margarine” – either can be used in the same quantity.
2. Add 1 tablespoon of orange liqueur to the cookie dough.
3. Switching oven racks: This recipe needs 2 cookie sheets. And if you want to bake them all together, they will need to be placed on separate racks, one on top of the other. Halfway through the bake time, swap the sheets for even cooking. Top to bottom and bottom to top.
Hope that helps!
You don’t indicate the difference between fresh and powdered ginger. How much fresh ginger should be used? You you also use powder?
Hi Ryiaala,
Thanks for catching that!
You can use about 2 tablespoons of grated fresh ginger in this recipe.
Otherwise, use 2 teaspoons of ground ginger
I made these last weekend and they taste great but mine didn’t look crinkly. mine looked smooth. what do I need to do differently?
Hi Pat, did you shape the dough into round balls instead of flattening it out? Having the dough shaped should help ensure crinkly cookies next time. Hope this helps!
The one cup of sugar is struck through on my recipe on this website.
Do I add one cup of sugar to the recipe or not?
I have the 2 T set aside to roll them in.
Hi, Mindy!
It’s possible you accidentally clicked the sugar. Whenever you click one of the ingredients, it puts a line through it. (For people who want to check off ingredients as they use the recipe.)
So yes, you will need the sugar for the recipe! 🙂