Old-fashioned ginger cookies have that perfect mix of slightly crisp edges and soft, chewy centers, with a warm kick of ginger that hits just right. These cookies are all about that classic, comforting flavor we love, but there’s a little twist here that makes them extra special. It’s a small touch that makes a big difference, and it’s what makes these cookies hard to resist.
On a blustery, cold winter afternoon, there is nothing better than to curl up in front of the fireplace with a good book, a cup of hot tea, and one or two of these wonderful, spicy, soft ginger cookies.
These ginger cookies are part of my Christmas cookie collection, but they are also delicious all year long. I like them large enough that the middle is soft, but the edges are crispy. If I’m making these cookies for a gift box, I usually make them smaller.
Molasses ginger cookies
The molasses in this recipe gives it so much flavor, just like the molasses in my pumpkin bread recipe. I love the flavor combination of molasses, brown sugar, and spices like cinnamon, nutmeg, ginger, and allspice.
Why you’ll love this recipe
TASTE: These cookies are divine. They’re soft and so full of flavor, with just a little crispness around the edges.
METHOD: You don’t need a rolling pin or a cookie cutter for this recipe. You only need a cookie scoop or just a spoon.
MAKE-AHEAD: You can make this recipe ahead of time and freeze the unbaked dough or the baked cookies.
I hope you make this recipe. I think you’ll love it!
What you need for soft ginger cookies
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
Our secret touches for this recipe are the molasses and the turbinado sugar. Molasses gives a unique flavor to ginger cookies, and rolling them in turbinado sugar adds a slight touch of sweetness with a little crispiness. 👌🏻
- All-purpose flour
- Baking soda
- Salt
- Ground ginger
- Freshly grated nutmeg
- Ground allspice
- Ground cinnamon
- Ground cloves
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Molasses
- Vanilla extract
How to make old-fashioned ginger cookies
- MIX DRY INGREDIENTS: Start by whisking together flour, all the spices, baking soda and salt.
- MIX WET INGREDIENTS: Cream the butter briefly, then add the sugars. Mix well until smooth, then beat in the eggs and molasses. Stir or beat in the flour mixture on low setting.
- CHILL FOR BEST RESULTS: While you don’t have to, as with most cookies, these old-fashioned ginger cookies benefit from a nice rest in the refrigerator.
- ROLL IN SUGAR: Scoop out two tablespoons of dough, shape it into a ball, and roll in turbinado sugar.
- BAKE: Space the balls about 2 inches apart on the cookie sheet and bake for about 12 minutes, until lightly browned and puffy. Cool the ginger cookies on the cookie sheet for a few minutes, then transfer them to a wire rack.
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Ginger Cookies
Ingredients
- 4 ½ cups all purpose flour
- 3 teaspoons baking soda
- ½ teaspoon salt
- 4 teaspoons ground ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground allspice
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 3 sticks unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- 2 eggs
- ½ cup molasses
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, ginger, nutmeg, allspice, cinnamon, cloves, baking soda and salt. Set aside.
- In a large mixing bowl, cream the butter for a few minutes then add the sugars. Mix well until smooth, then beat in eggs, molasses and vanilla.
- Stir or beat in flour mixture using low setting.
- Scoop dough onto a piece of plastic wrap and place it in the fridge for a few hours. This will make shaping the balls easier.
- Preheat oven to 350°.
- Using large portions of dough, 2 tablespoons or more, shape into balls and roll in raw turbinado sugar.
- Space the balls a good 2 inches apart on an ungreased cookie sheet and bake for about 12 minutes, until lightly browned and puffy.
- Cool on the cookie sheet for a couple of minutes then transfer to a wire rack.
Notes
Nutrition
Update Notes: This Old-fashioned Ginger Cookies recipe was originally published January 12, 2012, and on October 23, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
Tips and questions
How to store soft ginger cookies
Store these cookies in an airtight container on the counter for up to five days.
Can you freeze ginger cookies?
You can freeze these ginger cookies after baking, or you can freeze the unbaked dough.
- To freeze the unbaked cookie dough: Roll the dough into balls and place on a baking sheet in the freezer for a few hours. Place the frozen balls in a freezer-safe container or bag and store them for up to three months. When you’re ready to use the cookies, thaw them in the refrigerator overnight and then follow the recipe for baking.
- To freeze the baked cookies: Place the cookies on a baking sheet in the freezer for a few hours. Place the frozen cookies in a freezer-safe container or bag and store them for up to three months.
Why are these ginger cookies flat?
To avoid flat cookies, be sure to cream the butter and sugar until it is light and fluffy. Chilling the dough helps stop excess spreading.
Substitutions and variations
- Fold in chopped, toasted pecans or walnuts.
- Up the ginger flavor with a little bit of freshly grated ginger or chopped, crystallized ginger.
- Add a cream cheese frosting like the one on these Frosted Pumpkin Cookies or a light glaze.
- Add a touch of bourbon.
*This recipe is adapted from Giant Ginger Cookies from Simply Recipes.
