These ginger spice cookies are soft and chewy. They’re really easy to make and are great for the holidays if you want a cookie for platters or gifts.
My holiday baking is never complete without a few variations of ginger cookies and DH requested some soft ginger spice cookies for the start of my holiday baking. He’s been on a ginger kick wanting to buy gingerbread cookies from the bakery and ginger lattes at the coffee shop.
So, I looked for some recipes and found one on Splash of Sunshine that looked really easy to make. I like how they turned out. They are thick, soft, and a little bit chewy with a strong taste of ginger.
- Unsalted butter
- All-purpose flour
- Baking soda
- Ground cinnamon, ginger, and cloves
Cream the butter and sugar in a large bowl. Add the egg and molasses and mix until smooth.
In a separate bowl, whisk the flour, baking soda, spices, and salt. Add this mixture to the butter one and mix until combined.
Scoop one tablespoon of dough and form it into a ball. Roll it in sugar and then place it on a cookie sheet. Repeat with the rest of the dough and space each ball 1 ½ inches apart on the sheet.
Bake the cookies for 10 to 12 minutes at 350°F. They are done when they look a little underbaked but firm on top.
Cool them for a few minutes on the cookie sheet and then transfer them to a baking rack.
Store the cookies in an airtight container and they should keep well for two to three days at room temperature.
My cookies didn’t spread as much as I think they were supposed to, but they still tasted great. I think they would be great served with pumpkin spice dip as a fun dessert.
Of course, the minute I made the cookies, DH wasn’t in the mood for ginger anymore. Sigh.
Luckily these didn’t go to waste. I made sure most of them went to good homes. That is, the ones that didn’t end up in my stomach.
More Cookies to Try
Ginger Spice Cookies
- ¾ cup unsalted butter
- 1 cup sugar
- 1 egg
- ¼ cup molasses plus a little extra so it overflows for a few seconds
- 2 cups all-purpose flour
- 2 tsp baking soda
- 3 heaping teaspoons cinnamon
- 2 heaping teaspoons ginger
- ½ heaping teaspoon cloves
- ½ tsp salt
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a large bowl, cream the butter and sugar together with a mixer. Add the egg and molasses and mix together. In a separate bowl, sift the flour, baking soda, cinnamon, ginger, cloves and salt. Slowly add the dry ingredients to the wet ones and mix just until combined.
- Roll dough into tablespoon-sized balls. Roll each dough ball in sugar, and place them on the cookie sheet spaced about 1 ½ inches apart. Bake the cookies for 10 to 12 minutes or until they look a little underdone and are firm on the outside but still soft on the inside. Cool the cookies for a few minutes on the cookie sheet before transferring to a baking rack.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I just looked at the original post for the recipe and think yours look so much better. I love how soft and puffy they look.
Aw thanks! I was concerned they were too puffy and I’m not sure why mine are puffy. But they still tasted good!
These look awesome! Like gingery snickerdoodles 😀
Haha, yeah they do remind me of snickerdoodles!
Oo I’ll definitely be trying this. My mom has been requesting ginger desserts when I go home to visit 😛
These are really easy to make and have a good, strong ginger taste. Hope your family likes them!