Soft Chewy Ginger Cookies are perfectly spiced, delicious ginger cookies. They are my favorite Holiday cookie recipe! If you prefer a softer, chewier gingersnap type of cookie, this is the recipe for you! They make amazing Christmas cookies!
Soft Chewy Ginger Cookies
I like a nice crisp gingersnap once in a while. But when I’m in the mood for a full sized, softer, chewier ginger cookie, this recipe is at the top of my list! They are AMAZING!
It doesn’t have to be Christmas to enjoy the wonderful flavors of ginger and molasses. But there is something about the spicy sweet combination that really does say “Holiday”.
This soft chewy ginger cookies recipe is super easy to make. You use a mixer and a couple of bowls, and away you go!
You don’t even have to refrigerate the dough before baking (I’ve tried it and didn’t like the results).
If you like a denser, crisper cookie, you can just leave out the baking soda. I prefer them soft and chewy as this recipe makes them, but you may like a different texture to your cookies.
The amount of “spice” is perfect in these amazing ginger cookies. I get tons of compliments when I share them with others.
Speaking of sharing, these ginger cookies are perfect for a cookie exchange, or gifting to friends, neighbors, teachers, or anyone you think would love delicious homemade cookies!
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If you make these wonderful ginger Christmas cookies, please leave a comment below with a star rating. I’d love to know how you liked them!
Soft Chewy Ginger Cookies are perfectly spiced, delicious ginger cookies. They are a favorite Holiday cookie recipe! If you prefer a softer, chewier gingersnap type of cookie, this is the recipe for you!
- 3/4 cup Butter, unsalted, softened
- 1 cup Sugar
- 1 lg Egg
- 1/4 cup Molasses
- 2 1/4 cups All Purpose Flour
- 2 tsp Ground Ginger
- 1 tsp *Baking Soda
- 1/2 tsp Ground Cloves
- 1 tsp Cinnamon
- 1/4 tsp Salt
- Additional Sugar, for rolling dough in
Heat oven to 350° F.
In a stand mixer bowl, or a large mixing bowl (if mixing by hand), cream the butter and sugar together until light and fluffy.
Beat in the egg and molasses.
In a mixing bowl, combine the flour, ginger, baking soda, cloves, cinnamon, and salt.
Gradually add large spoonfuls of the dry mixture to the creamed mixture and mix well.
Roll into 1-1/2 inch balls, then roll the balls in sugar.
Bake at 350° F until cookies are puffed up a bit and lightly browned, 10-12 minutes.
Let cool on baking sheet for 5 minutes, then remove to wire racks to finish cooling.
*If you omit the baking soda you will get a denser, slightly crisper cookie.
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