Soft and Chewy Ginger Cookies

Soft and Chewy Ginger Cookies from #recipe

When it comes to show-stopping holiday desserts, a Chocolate Gingerbread Bundt Cake dripping with vanilla glaze is hard to beat. But for all those who don’t like big bundts (and they cannot lie), consider this quick and easy alternative: Soft and Chewy Ginger Cookies.

This recipe for soft ginger cookies is made with molasses and plenty of ground ginger, cloves and cinnamon. The result is jumbo-sized cookies that deliver big on the flavor front and don’t disappoint when it comes to texture. Put simply: They’re gingersnaps, minus the snap.

And in the event you’re willing to take your holiday indulging to the Big Leagues, I’d recommend making the most of not one, but two cookies by sandwiching them together with vanilla bean ice cream. Who needs New Year’s resolutions when you have Soft and Chewy Ginger Cookie Ice Cream Sandwiches?  

Soft and Chewy Ginger Cookies from #recipe

Soft and Chewy Ginger Cookies from #recipe

Soft and Chewy Ginger Cookies from #recipe

Soft and Chewy Ginger Cookies from #recipe

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Soft and Chewy Ginger Cookies

Yield: About 2 dozen cookies

Prep Time: 15 min

Cook Time: 14 min


4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups sugar
2 large eggs
1/2 cup molasses
3/4 cup sanding sugar (optional)


Preheat the oven to 350ºF.

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening until softened, about 30 seconds. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating between each addition. Add the molasses, mixing until combined.

Stop the mixer, add the flour mixture, and blend on "low" just until combined.

Shape the dough into balls by scooping 1/4 cup of dough into your hands and rolling until round. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet.

Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

Kelly's Notes:

It's important not to overbake the cookies in order for them to be soft and chewy. When in doubt, remove the cookies from the oven right before they're fully baked. They will crisp slightly as they cool.

If you prefer smaller cookies, portion out 2 to 3 tablespoons at a time and remember to adjust the baking time. Making more, smaller-sized cookies will require more than 3/4 cup sanding sugar for coating the cookies.

Recipe adapted from Better Homes & Gardens.


23 Responses to “Soft and Chewy Ginger Cookies”

  1. #
    Katrina @ Warm Vanilla Sugar — December 15, 2013 at 7:24 am

    Soft ginger cookies are truly my favorite. Love this recipe!

  2. #
    Anna @ Crunchy Creamy Sweet — December 15, 2013 at 10:17 am

    I love baking with ginger and molasses! These cookies look fabulous, Kelly!

  3. #
    Averie @ Averie Cooks — December 15, 2013 at 10:20 am

    Soft ginger/molasses cookies are my total weakness! Pinned to my gingerbread board!

  4. #
    Chung-Ah | Damn Delicious — December 15, 2013 at 10:52 am

    I will take a dozen, please!

  5. #
    Jocelyn (Grandbaby Cakes) — December 15, 2013 at 2:02 pm

    Soft and chewy cookies are seriously the best! The only kind I will eat! Lovely!

  6. #
    Laura (Tutti Dolci) — December 15, 2013 at 7:49 pm

    I’m all about a soft and chewy cookies. These look fab!

  7. #
    Dina — December 16, 2013 at 11:51 am

    mmm…they look like yummy cookies!

  8. #
    Tracy | Peanut Butter and Onion — December 16, 2013 at 1:36 pm

    I love that these are soft and chewy… much better that hard an crunchy!

  9. #
    Lail | With A Spin — December 17, 2013 at 10:51 am

    The cookies look fabulous Kelly. Best soft and chewy cookies.

  10. #
    Katrina @ In Katrina's Kitchen — December 17, 2013 at 4:48 pm

    I love these, Kelly! Soft Cookies are the way to my heart :) lol

  11. #
    Carrie — December 17, 2013 at 9:34 pm

    Your pictures are absolutely beautiful! Can’t wait to try these cookies!

  12. #
    Christina @ The Beautiful Balance — December 18, 2013 at 12:39 am

    These look so delicious. Soft and chewy cookies are my favorite.

  13. #
    Jaclyn — December 18, 2013 at 11:33 am

    These look so good! I love ginger cookies and these look perfect!

  14. #
    Megan — December 19, 2013 at 10:09 am

    I just made these with my four-year-old niece… They turned out amazing! We left out the sugar dust so we can decorate them like ornaments with icing, but they don’t really need any more sweetness. As she ate one fresh put of the oven, she said, “Mmmm! Mmmm! Mmmmmmmm! Mmmmm!” Thanks for the recipe :)

    • Kelly Senyei replied: — December 19th, 2013 @ 10:49 am

      Awesome! So glad you enjoyed the recipe, Megan!

  15. #
    Aneesa — December 20, 2013 at 3:58 am

    These look great! Can i lessen the amount of sugar in the recipe or will that take away from baking them as good as the original recipe ?

    • Kelly Senyei replied: — December 20th, 2013 @ 1:29 pm

      Thanks, Aneesa! I wouldn’t recommend lessening the sugar, as it’ll throw off the consistency and they won’t be as soft or chewy. Hope that helps!

  16. #
    Candace — December 20, 2013 at 1:43 pm

    Can I use pumpkin pie spice in place of other spices? How much would I use?

    • Kelly Senyei replied: — December 20th, 2013 @ 1:50 pm

      Hi Candance! I have never tried substituting pumpkin pie spice, so I can’t say with certainty how they would taste. If you do use it, I’d leave out the cinnamon and cloves and use about 1 teaspoon pumpkin pie spice, but I’d try to use the ground ginger if you have it since it gives the cookies such great flavor.

  17. #
    Barbara Pinel — December 22, 2013 at 11:09 am

    Can I use butter instead of shortening?

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:33 pm

      Hi Barbara! I’ve never tried used butter, but another reader (Diana) has, and she said the cookies turned out well, just slightly flatter than in the photos. Hope that helps!

  18. #
    Diana — December 22, 2013 at 1:29 pm

    Thanks Kelly!

    These are fabulous! Exactly what I was looking for in a Ginger Cookie. The recipe yields perfectly. Each cookie looks and tastes like a gift, so they are perfect for tying a ribbon around, bagging, and leaving on neighbor’s doorsteps.

    We did not have shortening so used butter. The cookies look a little flatter than in your picture but taste wonderful.

    Great recipe to make with kids. I scooped batter into a 1/4 cup then dropped into my son’s hands for him to roll and then toss in the sugar.

    Thank You,

    • Kelly Senyei replied: — December 22nd, 2013 @ 9:32 pm

      Thanks so much for your kind comment, Diana! And great to know how butter works in the recipe!

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