Name: Soft and Chewy Ginger Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Ingredients: 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup molasses; 1 large egg; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1/2 teaspoon cloves; 1/4 cup granulated sugar (for rolling the cookies in)

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These soft and chewy ginger cookies are one of our favourite Christmas cookies. So fast and easy to make and everyone loves them!

These soft and chewy ginger cookies are so easy to make and they taste fantastic. They can actually be out of the oven and ready to eat in less than 30 minutes.

These soft and chewy ginger cookies are one of our favourite Christmas cookies. So fast and easy to make and everyone loves them!

They can also be frozen for up to 3 months if you’re like me and are ready to start the holiday baking as soon as the weather gets a bit chilly (which is pretty early where I live!).

If you’ve never made these classic ginger molasses cookies, you need to try these. Soft and chewy and so easy to make. They need to be part of your holiday baking plans this year!

What’s the difference between ginger cookies and gingerbread cookies?

Ginger cookies, like these ones, are rolled into balls, usually rolled in sugar, and then baked. Gingerbread cookies are rolled out and cut into shapes with cookie cutters, then are typically decorated with frosting.

While we like both versions, these ginger cookies are definitely our preference. The soft and chewy texture is so good, and they are so very easy to make.

How to make Soft and Chewy Ginger Cookies:

You can use any kind of molasses in these cookies, but I definitely prefer to use fancy molasses instead of cooking or blackstrap molasses – it’s a lighter molasses so the flavour isn’t as strong.
I like to use a cookie scoop to portion out the dough, then roll each cookie into a tight ball and roll it in the sugar. It’s a little faster and all the cookies end up the same size.
These cookies can be stored in an airtight container at room temperature for about a week, or frozen for up to 3 months.

Here are some more great Christmas cookie recipes for you:

Yield: 24-30 cookies

Soft and Chewy Ginger Cookies

These soft and chewy ginger cookies are one of our favourite Christmas cookies. So fast and easy to make and everyone loves them!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup molasses
1 large egg
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup granulated sugar (for rolling the cookies in)

Instructions

Preheat the oven to 350 degrees F.
In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the molasses and the egg and mix well.
In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined.
Add the dry ingredients to the butter mixture and mix well.
Roll the cookie dough into 1.5 tablespoon sized balls (use a cookie scoop if you like), roll them in granulated sugar, and place 2 inches apart on a cookie sheet.
Bake for 10-12 minutes, or until the edges are just set.
Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container at room temperature for one week, or freeze for up to 3 months.

Notes

I like to use fancy molasses in this recipe, although cooking and blackstrap molasses will work as well - there will just be a stronger molasses flavour to the cookies then.

Source: Adapted from Company’s Coming - Cookies.