Soft Ginger Cookies
Soft Ginger cookies have just the right balance of spices, not too strong but just right!
Y’all, my baby girl just loves anything with ginger and these cookies are a big hit with her.
These cookies are soft and wonderful right out of the oven or cooled
We especially love them straight out of the oven and you really must try one that way! (Maybe let it cool for a minute). But even after they cool they stay soft and so delicious. The dough is light and fluffy as a cloud and scoops out onto the baking sheet beautifully with a cookie scoop. The flavor? Well, they taste like love, home, and warm evenings by the fireplace.
To make these soft ginger cookies you’ll need:
- Butter
- Sugar
Egg - Vanilla
- Water
- Molasses
- All purpose flour
- Baking soda
- Ground ginger
- Ground cinnamon
- Ground cloves
- Salt
Low Maintenance Recipe
Now don’t let all of these ingredients make you think this is a high maintenance recipe. It comes together really fast and the dough is so easy to work with!
How To Make Soft Ginger Cookes Step By Step Pictorial
- Beat butter and sugar together until light and fluffy.
- Add egg and beat that well also.
- Add in molasses, water, and vanilla. Beat again with an electric mixer until well combined.
- Add in flour, baking soda, salt, and spices and beat again until well incorporated.
- Scoop out with a cookie dough scoop and drop in a little bowl of sugar on one side if you like.
- Place about 2 inches apart on an ungreased baking sheet.
- Bake at 350 for 8-10 minutes. While they are baking prepare yourself for wonderful things!
Oops. Part of that one just hopped right into my mouth! 
Enjoy these wonderful cookies!
Makes my heart smile just looking at them. I hope they become part of your sweet memories as well!
Ingredients
- 3/4 cup butter softened (1.5 sticks)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon water
- 1/4 cup dark molasses
- 2 +1/4 cup all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- In large bowl place softened butter and sugar. Beat with an electric mixer until light and fluffy. Add egg and beat again until incorporated. Add molasses, water, and vanilla and beat again. Add in flour, baking soda, ginger, cinnamon, cloves, and salt. Beat again until a dough is formed, scraping down sides if needed.
- Place a little additional sugar in a small bowl to the side.
- Using a cookie dough scoop, scoop out portions of dough about a tablespoon round and drop into the sugar to coat one side. Place uncoated side down on an ungreased baking sheet, about two inches apart. Bake at 350 for 8-10 minutes, or until very lightly browned. Allow to cool for a few minutes on baking sheet before removing to cool completely on a cooling rack or platter. ENJOY!
Nutrition
The whole point of getting things done is knowing what to leave undone.
~Oswald Chambers
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Are these the same as molasses cookies
They are a little similar but not the same.
I love ginger cookies and will definitely try this recipe soon. (We are in the midst of moving to another state as well as planning a Christmas trip to DC, so I don’t see much baking in the near future.)
What size is your cookie scoop? Thanks in advance.
I made these last year and at least 3 times (so far) this year. They have become one of my family’s favorite Christmas cookies. I think making them every year will be a new tradition for us. Thanks for all you do.
I am so glad to hear they are such a hit!!! I hope y’all have a wonderful and blessed holiday season!
Has anyone tried this with honey as a sub for molasses? I found that online as a sub but it noted honey is thinner and milder tasting. Just curious if it would work in this recipe as I don’t normally use molasses and hate to buy just for this recipe.
I haven’t tried it but have thought about it as a way of making a variation of this cookie. If I get to it before you I’ll report back and you do the same, please 😀
Fourteen!?!?!?!!! How can that be????? Happy birthday to your beautiful little sidekick!
I fall into the “love’ category, too! These look delicious. Merry Christmas to the Jordans!
Another winning cookie recipe!!! I just recommended your blog to a friend in England and then realized that their measurements are completely different from ours. Is there any way for them to click on a button and have the recipe be in metric measurements? I do believe I have seen that on some of the blogs I’ve popped over to on the Meal Plan Monday. It would certainly be a blessing to everyone not in the USA!! Or, I can set her up with American measuring spoons and cups!! Have a blessed Christmas with those dear to your heart!
Hey Susan! Oh how I wish. I’m afraid that right now the only way to have ingredients in both formats it to manually convert them. There are some UK blogs who participate in Meal Plan Monday so that is why we see different measurements when clicking around in that. However, whenever I’ve wanted to convert a recipe I’m able to do so with just a minute or two of online sleuthing to find a conversion chart so hopefully your sweet friend will give these a try! You are such a blessing to everyone, including me!
Hi Christy!
I love your heart for Jesus AND your wonderful recipes! My daughter is pre diabetic and trying hard to cut out flour and sugar. Could I use almond flour and maybe sub out some or all the sugar with stevia or splenda? Happy birthday to your sweet young lady! Thanks and Merry Christmas!!!
Oh my goodness, thank you so much Jane. That is so sweet of you to say and means the world to me! I want to say in theory that should work, but since I have never made these cookies that way it is going to be trial and error for you. I do hope you will come back and let me know how they turn out if you give it a try and I pray you and your family are blessed during this holiday season!!