Quick, Easy, Soft Ginger Cookies Recipe

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Enjoy effortless cookie magic with these quick and easy Big, Soft Ginger Cookies. They’re perfectly spiced with ginger, cinnamon, and allspice. Soft, moist, and chewy ginger cookies can be ready in 30 minutes with little effort for any holiday event.

Quick, Easy, Soft Ginger Cookies Recipe

How can I prevent the dough from being too sticky to handle?

It’s easy. When the dough is already mixed, cover it with plastic wrap and place it in the refrigerator for about 30-60 minutes. Then, remove from the refrigerator and if the dough is still too sticky to handle, dust your hands with flour and roll out the cookies.

Quick, Easy, Soft Ginger Cookies Recipe

How do I ensure the cookies are soft after baking?

Start checking the readiness of the ginger cookies after 8 minutes of baking to make sure you don’t overbake them.

For soft cookies, you should remove them from the oven when they look slightly undercooked. The sides should be golden and set, and the top should be puffed and cracked.

Quick, Easy, Soft Ginger Cookies Recipe

What’s the best way to store these cookies to keep them soft?

Store any leftover ginger cookies in an airtight container or a ziplock plastic bag for up to 4-5 days at room temperature.

How do I make the cookies chewier?

You can add 1 tbsp of corn syrup when adding an egg, molasses, grated ginger, and vanilla extract. This will make your cookie more chewy.

Quick, Easy, Soft Ginger Cookies Recipe

Can I make these cookies ahead of time?

Yes, you can make these ginger cookies ahead of time. Prepare the dough and roll out the balls. Store the unbaked cookie balls in the freezer for up to 2 months.

When ready to bake, let them thaw overnight in the refrigerator. Then, roll in sugar, and bake according to the instructions.

Quick, Easy, Soft Ginger Cookies Recipe

Quick, Easy, Soft Ginger Cookies Recipe

Quick, Easy, Soft Ginger Cookies Recipe

Soft Ginger Cookies are soft, moist, and chewy, perfectly spiced with ginger, cinnamon, and allspice and can be ready in 30 minutes.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 16 Servings
Calories: 219kcal
Author: Kathy

Ingredients

  • 2 ½ all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg, room temperature
  • 3 tbsp molasses
  • 1 tbsp fresh ginger, grated
  • 1 ½ tsp vanilla extract
  • ¼ cup granulated sugar, for rolling

Instructions

  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, allspice, and salt. Set aside.
  • Add softened butter, granulated sugar, and light brown sugar to a separate mixing bowl. Using an electric mixer, beat until light and creamy, about 2 minutes. Scrape the bottom and the sides of the bowl.
  • Add an egg, molasses, grated ginger, and vanilla extract. Beat until combined. Don’t forget to scrape the bottom and the sides of the bowl to make sure everything is well combined.
  • Add the dry ingredients to the wet ingredients. Beat on low or mix using a rubber spatula until completely combined. Cover and chill in the refrigerator while the oven preheats. This will prevent the cookies from spreading too much while baking.
  • Preheat the oven to 350ºF. Line two large baking sheets with parchment paper.
  • Remove the dough from the refrigerator and roll into 1 ½ inch balls. If the dough is sticky, dust your hand with flour. Then, roll each ball in granulated sugar.
  • Arrange the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 10-12 minutes or until the sides are golden and set, and the top puffed and cracked.
  • Remove from the oven and let the ginger cookies cool slightly. Then, transfer to a cooling rack. Enjoy!

Nutrition

Calories: 219kcal | Carbohydrates: 31.8g | Protein: 2.6g | Fat: 9.5g | Saturated Fat: 5.6g | Cholesterol: 38mg | Sodium: 114mg | Potassium: 89mg | Fiber: 0.6g | Sugar: 16g | Calcium: 17mg | Iron: 1mg

Frequently Asked Questions about Soft Ginger Cookies

Quick, Easy, Soft Ginger Cookies Recipe

1. Can I use a different type of sugar for rolling the cookies?

Yes, you can use coarse sugar or demerara sugar for rolling the cookies before baking them,

2. Is it necessary to flatten the cookies before baking?

No, there is no need to flatten the cookies before baking, but if you want to make slightly thinner cookies, you can do it.

3. Can I add or replace spices for a different flavor?

Yes, feel free to use your favorite spices instead. For example, nutmeg, cloves, or cardamom in the same amounts.

4. What should I do if the cookies are too dry?

Make sure to not overbake the ginger cookies and bake them at the right temperature. Also, measure out the dry ingredients correctly.

5. What if I don’t have molasses?

No problem! If you don’t have molasses, you can use 3 tbsp of brown sugar and 3 tbsp of water instead.

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