Soft Ginger Cookies Recipe

Learn how to make the best homemade soft ginger cookies with the perfect chewy center and crackled top! This easy baking recipe uses fresh and ground ginger for bold flavor, while molasses ensures a wonderfully soft texture that stays moist for days. The ideal spiced treat for any season!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tsp ground ginger</li> <li class="ingredients-single-item">1 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground cloves</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">170g unsalted butter, softened</li> <li class="ingredients-single-item">150g granulated sugar, plus extra for rolling</li> <li class="ingredients-single-item">100g brown sugar, packed</li> <li class="ingredients-single-item">1 large egg, room temperature</li> <li class="ingredients-single-item">1 tbsp freshly grated ginger (optional, for extra ginger flavor)</li> <li class="ingredients-single-item">60ml molasses (or golden syrup)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Stand mixer or hand mixer</li> <li class="equipment-single-item">Cookie scoop (4cm/1.5-inch)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. This preparation ensures your cookies will bake evenly and won't stick to the tray. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg until thoroughly combined. This even distribution of spices and leavening agents will ensure your cookies have consistent flavor and texture throughout. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl or the bowl of your stand mixer, beat the softened butter on medium speed until creamy, about 1 minute. Proper creaming of butter creates tiny air pockets that help give your cookies their tender texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add both granulated and brown sugars to the butter and beat on medium-high speed until light and fluffy, about 2-3 minutes. Don't rush this step! The sugar crystals cut through the butter, creating more of those essential air pockets for a perfectly textured cookie. Brown sugar adds moisture and a deeper flavor thanks to its molasses content. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Beat in the egg, fresh grated ginger (if using), molasses, and vanilla extract until completely incorporated, scraping down the sides of the bowl as needed. The molasses is crucial for creating that signature soft texture—it's hygroscopic, meaning it attracts and retains moisture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> With your mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing develops gluten, which would make your cookies tough rather than tender. You should have a soft, slightly sticky dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Pour some extra granulated sugar into a small bowl. Using a cookie scoop or tablespoon, portion the dough into balls approximately 3cm (1.25 inches) in diameter (about 25-30g each). Roll each ball in the granulated sugar until completely coated. This sugar coating will create that beautiful crackled exterior as the cookies bake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place the dough balls on your prepared baking sheets, leaving about 5cm (2 inches) between each cookie as they will spread during baking. If your dough feels very soft, refrigerate the trays for 15 minutes before baking to prevent excessive spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 10-12 minutes until the edges are set but the centers still appear slightly soft and puffy. The cookies will have a crackled appearance on top but shouldn't look completely dry—this is key for achieving that perfect chewy texture. Remember that cookies continue to bake slightly from residual heat after removal from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting time allows the structure to set, preventing your cookies from breaking when moved. As they cool, they'll flatten slightly and develop their signature chewy texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Store in an airtight container at room temperature for up to 1 week. To maintain maximum softness, place a piece of bread in the container—the bread will go stale while your cookies stay perfectly soft! For longer storage, these cookies freeze beautifully for up to 3 months. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Soft Ginger Cookies?

Soft Ginger Cookies use all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, butter, granulated sugar, brown sugar, egg, fresh ginger (optional), molasses, and vanilla extract. The combination of spices and molasses creates their signature flavour and chewy texture.

How to cook Soft Ginger Cookies at home?

Learn how to cook Soft Ginger Cookies by preheating your oven to 180°C, mixing dry ingredients, creaming butter with sugars, adding egg and molasses, then combining everything. Roll dough balls in sugar, space them on lined baking sheets, and bake for 10-12 minutes until edges set but centres remain soft, creating that perfect crackled top and chewy interior.

Why do ginger cookies crack on top during baking?

The characteristic crackled surface forms when the cookies' exterior sets quickly while the inside continues to spread. Rolling the dough in sugar enhances this effect by crystallising on the surface. The contrast between the crisp outer shell and expanding interior creates those beautiful fissures that are the hallmark of perfect ginger cookies.

How can I keep homemade spiced cookies soft for longer?

Store your cookies in an airtight container with a slice of bread, which will sacrifice its moisture to keep the cookies soft. Avoid overbaking by removing from the oven when centres still look slightly undercooked. Using brown sugar and molasses in the recipe naturally helps retain moisture for that perfect chewy texture for days.

Can I freeze ginger cookie dough for baking later?

Absolutely! Roll the dough into balls, coat with sugar, then freeze on a tray before transferring to a freezer bag. Store for up to 3 months. When ready to bake, place the frozen dough balls directly on baking sheets and add 1-2 minutes to the baking time. Perfect for having fresh-baked cookies on demand!

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