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Several Soft Chewy Ginger Cookies on grey plate with red gingham napkin and pine needles in background

Soft Chewy Ginger Cookies

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!

Course Dessert
Cuisine American
Keyword ginger cookie recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 30 cookies
Calories 115 kcal
Author Sandy Clifton


  • 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


  1. Heat oven to 350° F.

  2. In a stand mixer bowl, or a large mixing bowl (if mixing by hand), cream the butter and sugar together until light and fluffy.

  3. Beat in the egg and molasses.

  4. In a mixing bowl, combine the flour, ginger, baking soda, cloves, cinnamon, and salt.

  5. Gradually add large spoonfuls of the dry mixture to the creamed mixture and mix well.

  6. Roll into 1-1/2 inch balls, then roll the balls in sugar.

  7. Place the balls of sugared dough 2 inches apart on ungreased , parchment lined baking sheets.

  8. Bake at 350° F until cookies are puffed up a bit and lightly browned, 10-12 minutes.

  9. Let cool on baking sheet for 5 minutes, then remove to wire racks to finish cooling.

Recipe Notes

*If you omit the baking soda you will get a denser, slightly crisper cookie.