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Soft and Chewy Ginger Cookies

Jessie M
These soft and chewy ginger cookies have the perfect amount of spice and molasses flavour. A perfect cookie for the Fall and Christmas season.
5 from 4 votes
Prep Time 20 mins
Cook Time 10 mins
Chilling Time 2 hrs
Servings 30 regular sized or 18 large cookies


  • 2 & 1/2 C all purpose flour
  • 3 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 C butter softened
  • 1 C white sugar
  • 1 large egg
  • 1 tbsp water
  • 1/4 C molasses
  • 1/4 C white sugar for rolling


  • In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  • In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg. Add the water and molasses and mix until well combined.
  • Gradually add the flour mixture into the wet ingredients. Mix until everything is combined.
  • Cover with plastic wrap and chill in the fridge for 2 hours.
  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • Add 1/4 cup white sugar into a shallow bowl.
  • For regular sized cookies shape dough into 1 & 1/2 tbsp balls. For large cookies shape dough into 3 tbsp sized balls
    Roll dough balls in the white sugar and place on baking sheet 2 inches apart.
  • For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.
  • Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter.
  • Allow to cool 2 minutes on the baking sheet before moving them to a rack to cool completely.
  • Enjoy!
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