Soft and Chewy Ginger Cookies
Perfectly spiced, soft, and chewy ginger cookies with warm molasses flavor — a comforting holiday favorite that fills your kitchen with the aroma of cinnamon, cloves, and ginger.
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses, and vanilla; beat until smooth.
- Gradually mix in dry ingredients until combined. The dough will be soft but not sticky.
- Roll dough into 1-inch balls, then roll each ball in sugar to coat. Place 2 inches apart on baking sheets.
- Bake 8–10 minutes, until edges are set and centers are soft. Cool on the pan for 5 minutes, then transfer to wire racks.
Notes
For best texture, don’t overbake — the cookies will continue to firm up as they cool. You can roll the dough balls in extra sugar before baking for sparkle and sweetness. Store in an airtight container for up to 5 days or freeze the dough for later use.