These Soft Ginger Cookies have a crackly crunch on the outside and a soft middle. Filled with all the flavors of fall we love, ginger, cinnamon and molasses. Better than Grandma used to make and easier!
Why you will love these Soft Ginger Cookies –
- Soft and chewy texture that stays fresh for days.
- Simple ingredients you most likely have on hand.
- No chilling the dough – you can get your cookie fix on right away.
- Make a batch of dough to keep in the refrigerator and bake them up all week long!
Ingredients you will need –
- flour
- baking soda
- white sugar
- egg
- ground ginger
- ground cinnamon
- ground cloves
- butter
- molasses
- raw sugar for rolling if you have it – plain sugar will work as well
So simple and so good. Perfectly baked crackly crunchy soft in the middle molasses cookies every time!
Let’s get started –
- Mix up the easy dough following the recipe card. No need to chill the dough!
- Roll each cookie in about a 1 inch ball.
- Roll in Turbinado Sugar (Sugar in the raw) – this is the secret for that crackly crunch! If you don’t have Turbinado sugar use regular sugar. Less of a crackle but just as tasty.
Tips to make Soft Ginger Cookies:
- Do take the time to preheat your oven when making cookies – impatience will not be your friend.
- Make sure your baking soda is fresh. Expired baking soda is the number one reason for cookie fail.
- Leave at least 2 inches between your cookies before baking. It’s the difference between having a perfectly round cookie that looks like it came from a bakery or a semi-square cookie that looks like…well not a bakery cookie!
- You can easily substitute regular sugar for the raw sugar to roll the dough in, but I like the crunchy texture the raw sugar gives and it kinda makes your cookies sparkle. We do like sparkle!
How to turn Ginger cookies into the perfect food gift –
- Simply purchase these easy to use cellophane bags. Fill the bags with your delicious Ginger Cookies and tie up with a pretty ribbon! Everyone will love you and who doesn’t want everyone to love you?
A few more of our easiest and most delicious cookie recipes –
- Peanut Butter Crinkles – I can make these on repeat without even looking at the recipe. An absolute favorite!
- Double Chocolate with Sea Salt – Salt and chocolate are the perfect combination.
- Loaded Brownie Mix Cookies – an easy to make recipe using a box of store bought brownies.
- Grinch Cookies – your little Grinch’s will love this fun to make cookie!
LET’S EAT!
Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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Soft Ginger Cookies
Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup butter softened
- 1 cup white sugar
- 1 egg
- ¼ cup molasses
- 1/3 cup Turbinado Sugar (Sugar in the Raw) regular sugar will work too
Instructions
- Preheat oven to 350 degrees.
- Line cookie baking sheet with Silpat liner or parchment paper.
- In medium bowl combine flour, ginger, soda, cinnamon, cloves and salt and set aside.
- Using an electric mixer beat softened butter and sugar until light and fluffy. Add egg and molasses. Beat until well combined. Scraping down sides of bowl.
- Gradually add dry ingredients to wet ingredients until well combined.
- Shape cookie dough into 1" balls and roll in raw sugar.
- Place 2" apart on prepared baking sheet.
- Bake for 10-12 minutes or until cooked through but soft to the touch.
- Cool 5 minutes before removing from baking sheet onto cooling rack.
Nutrition
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Camilla says
Hi Kathi and Rachel.
When I roll these in to balls and place on baking sheet and tray do I then press them flat with back of a spoon?
Or do they flatten them selves in cooking process?
Xx
LaughingSpatula.com says
Hi Camilla, we don’t press them. It keeps the middle higher and softer. A thinner cookie makes for a crispier cookie.
Beth says
I want to make theses but have everything except molasses I have honey or maple syrup, can I use it??
Kathi Kirk says
Hi Beth – either will work in the dough. But it won’t taste the same. The molasses ads a kick that the other will not. I’d probably use honey as it’s thicker and won’t thin out the batter. Good luck!
kristi says
I made these, and they are FANTASTIC! They have made it to my list of favorite cookies to bake. Thanks for posting!
Kathi Kirk says
Thanks Kristi! I am so glad you liked them!
kathi
Pat says
Ohhhh…these are mine! I love ginger cookies, I think maybe they are my favorite. Nice pix, Kathi. I’m still working on my extra pounds as well…;)