Fall is in the air. And so is the smell of fresh-baked Soft Ginger Cookies. Perfectly soft and chewy, bursting with gingerbread flavor, and rolled in a crunchy sugar coating, these Soft Ginger Cookies will be your new fall favorite. The extra addition of molasses makes these cookies even more special and gives them a deeper gingerbread flavor.
Big Soft Ginger Cookies
The key to a soft and chewy cookie is not to over-bake them. Make sure you keep an eye on the oven because they are ready pretty quickly.
But the bonus here is they are fast to make, meaning you can enjoy them even faster!
Follow the recipe below and make sure to read through the frequently asked questions and pro tips to end up with the perfect Soft Ginger Cookies.
HOW TO MAKE SOFT GINGER COOKIES?
- Preheat oven to 350 degrees
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside
- In a large bowl using a handheld mixer with a paddle attachment, cream together softened margarine and 1 cup granulated sugar until light and fluffy (about 3 minutes).
- Add in the egg and mix till combined
- Using a spatula, stir in water and molasses until fully combined. Slowly add the flour mixture into the butter mixture and stir until no flour remains visible
- Roll the dough into 2 tbsp sized balls and roll in the remaining 2 tbsp of granulated sugar
- Place cookie dough balls on a cookie sheet lined with parchment paper, about 2 inches apart, and flatten slightly
- Bake in preheated oven for 8-10 minutes.
- Remove cookies from the oven and allow them to cool on the pan.
Recipe tips;
- Make sure your margarine is softened to room temperature prior to cream with the sugar. This will ensure a light and chewy texture
- To get perfectly even sized cookies, try using a small ice cream scoop to portion out the dough
- Want to make these cookies extra special? Add ½ tsp cinnamon to the extra 2 tbsp sugar coating
WHAT IS THE SECRET TO SOFT COOKIES?
Do not overbake! The secret to soft cookies is to pull them out of the oven when they are just starting to brown, but still soft in the middle.
FREEZE SOFT GINGER COOKIES;
These cookies freeze very well. Simply store in an airtight container and freeze for up to 3 months. Allow cookies to thaw back to room temperature before serving.
HOW TO STORE SOFT GINGER COOKIES?
Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.
OTHER RECIPES YOU MIGHT ENJOY
Big Soft Ginger Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ teaspoon ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup softened margarine
- 1 cup + 2 tbsp granulated sugar
- 1 egg
- 1 tbsp water
- ¼ cup molasses
Instructions
- Preheat oven to 350 degrees
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside
- In a large bowl using a handheld mixer with a paddle attachment, cream together softened margarine and 1 cup granulated sugar until light and fluffy (about 3 minutes)
- Add in the egg and mix till combined
- Using a spatula, stir in water and molasses until fully combined
- Slowly add in the flour mixture into the butter mixture and stir until no flour remains visible
- Roll the dough into 2 tbsp sized balls and roll in the remaining2 tbsp of granulated sugar
- Place cookie dough balls on a cookie sheet lined with parchment paper, about 2 inches apart and flatten slightly
- Bake in preheated oven for 8-10 minutes
- Remove cookies from oven and allow to cool on the pan
These are absolutely delicious. Is there anything I can use instead of molasses?
Hi Rebecca,
Maple syrup would work – but you won’t get the same deep flavor!