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Soft Chewy Ginger Cookies

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These ginger cookies are an easy classic around the holidays, with a soft and chewy texture and a ginger molasses flavor that is simply irresistible. Whether you’re baking with family for the holidays or serving them up at a seasonal party, these festive ginger cookies are sure to be a hit!

For more holiday cookie recipes try our cinnamon applesauce cookies, classic style chocolate chip cookies, snickerdoodles or easy whipped shortbread cookies.

Close up of ginger cookies piled on a plate, one with a bite taken out of it.

Soft Chewy Ginger Molasses Cookies

The key ingredients in this classic cookie are flour, butter, egg, molasses, brown sugar, cinnamon, ginger and granulated sugar coating. The molasses, cinnamon and ginger are what give this cookie its distinct warming spice flavor.

I love these cookies because they’re a flavor that almost everyone enjoys. It’s an automatic win to bring to any party and the perfect addition to any cookie exchange.

Not to mention the incredible smell that will take over your home as they bake in the oven. It’s the perfect tradition to enjoy the holiday season.

Recipe ingredients in bowls including brown sugar, flour, molasses, cinnamon, vanilla, ginger, baking soda and eggs.

Recipe Ingredients

The full ingredients list can be found in the recipe card at the bottom of this post. Here is an overview of what you’ll need:

  • ALL-PURPOSE FLOUR – This is the base of the cookie dough. Make sure to measure the flour correctly by stirring, spooning, and leveling it.
  • MOLASSES – Adds depth of flavor and sweetness.
  • BUTTER – Unsalted butter should be softened to room temperature before starting this recipe. Typically, this takes 2-3 hours sitting on the kitchen counter.
  • BROWN SUGAR – These cookies are sweetened with dark brown sugar. This can be packed tightly into a measuring cup.
  • CINNAMON – Adds warming spice flavor.
  • GROUND GINGER – Adds a hint of spiciness that anything gingerbread flavored needs.
  • BAKING SODA – Helps the cookies rise and become soft and chewy.
  • EGG – Help to bind the ingredients together and create the proper cookie dough structure.
  • VANILLA EXTRACT – For extra flavor and a hint of sweetness.
  • GRANULATED SUGAR – Used to roll the cookie dough balls in just before baking.

HELPFUL TIP – If you’re a fan of chewy gingerbread cookies, be sure not to overbake them. You want them to be slightly underbaked in the center so that they stay soft and chewy.

Four images, first two are cookie dough being mixed at various stages, third is dough in bowl and rolled cookies on baking sheet. Fourth is baked cookies on baking sheet.

How To Make Ginger Cookies

These cookies are quick and easy. Here’s an overview of how to make them with full instructions in the recipe card at the bottom of this post.

  1. DRY INGREDIENTS – Whisk flour, baking soda, cinnamon, ground ginger, and salt in a medium bowl.
  2. WET INGREDIENTS – Blend the butter and brown sugar together with a hand mixer until creamy. Next add in the egg, molasses and vanilla extract. Mix again.
  3. COMBINE – Now add the dry ingredients to the wet ingredient bowl. Mix together until it is just combined.
  4. DROP – Roll 1 Tbsp of cookie dough in a bowl of granulated sugar. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart
  5. BAKE – Bake for 9-11 minutes at 350°F, or until the edges are set and the centers are slightly soft. Transfer to a wire rack to cool.

How To Store

Easily store these cookies on the counter, in the fridge or freezer for when you want to enjoy them. Here’s an overview:

  • TO STORE  Cookies can be stored in an airtight container or bag on the counter for up to 3 days. These can also be stored in the fridge for up to one week.
  • FREEZE – Personally, I prefer to freeze my cookies! They stay fresh longer and tend to last longer too! Just place cookies in a large freezer bag or container and remove as much air as possible. These can be frozen for up to 6 months for the best freshness.
Baked cookies on a cooling rack.

Recipe Tips

  • Use softened butter – This is an important step in baking cookies. Softened butter mixed with sugar creates small air pockets making them soft and chewy.
  • Do not overmix the dough – Overmixing the dough can cause gluten to produce dense cookies. Just mix enough for the cookies to be combined.
  • Bake one batch at a time – It’s easier to get evenly baked cookies, otherwise you have to rotate pans halfway through. Cookies only take 8-10 minutes to bake so I prefer to do one batch at a time.
  • Use a cookie scoop – If you like the shape of my cookies, it’s because I used a cookie scoop! This will create a shape similar to an ice cream scoop that gets dropped onto the baking sheet. As it bakes, the cookies flatten with a little mound on top.
Hand dipping a cookie into a glass of milk with a stack of gingerbread cookies in front of it.

Nothing beats a classic ginger cookie served with a side of cold milk! These cookies use simple ingredients like flour, sugar, butter, eggs, molasses, cinnamon, and ginger to create a cookie that everyone will love.

More Holiday Cookies To Try

Gingerbread cookies on a plate.

Soft Ginger Cookies

An easy classic around the holidays, with a soft and chewy texture and a ginger molasses flavor that is simply irresistible.
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Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 32 cookies



  • Preheat the oven to 350F. Line two baking sheet with parchment paper.
  • In a medium bowl mix together the all purpose flour, baking soda, cinnamon, ground sugar, and salt.
    White bowl with drying ingredients and whisk.
  • In a large bowl, cream the butter with brown sugar until fluffy.
    Two images of a white bowl, first with butter and brown sugar. Second with creamed butter and a hand mixer.
  • Add the egg, molasses, and vanilla extract and beat until smooth.
    White bowl with brown wet ingredients and hand mixer.
  • Add dry ingredients to wet and mix until combined.
    Ginger cookie dough in a white bowl with a spatula.
  • Roll 2 Tbsp of dough into balls. Roll in granulated sugar and place on a baking sheet 2” apart.
    Cookie dough in a bowl, and a small dough ball in a bowl with granulated sugar.
  • Bake 9-11 minutes. Let sit 5 minutes on the baking sheet then transfer to a wire rack to cool.
    Two images of baked ginger cookies, first on a baking sheet, second on a cooling rack.


Calories: 110kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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