These nicely spiced soft cookies are perfect for folks who like the flavor of ginger but don't care for crunchy gingersnaps.

Allrecipes Member

Recipe Summary test

15 mins
10 mins
25 mins
15 servings


Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.


Nutrition Facts

224 calories; protein 2.5g; carbohydrates 32.1g; fat 9.8g; cholesterol 36.8mg; sodium 195.4mg. Full Nutrition

Reviews (122)

Rating: 4 stars
These cookies were very good. The only reason for the 4 star rating is that it was a bit too sweet and I felt the spices needed to be increased. Like the Cinnamon and cloves mainly. What I really like about the recipe is the fact that they do stay soft even after a day or two. Read More
Rating: 5 stars
These are absolutely the best ginger cookies. I don't particularly like ginger cookies in general, but hey, it's Christmas and Christmas means gingerbread men, so I tried this recipe. I made it with dark molasses. They are so good. I'll be making these again and again... not just for Christmas! A recipe for 40 servings makes 64 big cookies. Put the sugared balls in the fridge before baking. Oh, and if your spices are new (ie: stronger) go easy on the ginger and cloves. Read More
Rating: 5 stars
If you like ginger cookies then you will love this recipe. They taste good and look good. The only alteration I made was to use unsalted butter instead of margarine, and I refrigerated the cookie dough for about 10 minutes to make it easier to roll into balls with my hands. The cookies are moist and chewy. I think the cooking time needs adjustment though, I made them the size in the recipe and it took 12-13 minutes per batch. Read More
Rating: 5 stars
The best ginger cookies I have ever made. My two sisters have their special ginger recipe and I always thought theirs were the best but not anymore! Now mine is the BEST!! I rolled my cookies in raw sugar before baking and it gave them a really pretty look. I got rave reviews from all that received them for Christmas gifts. Read More
Rating: 5 stars
I made these twice, once with brown sugar, once with white. Excellent cookies either way. Mine were baked in 8 minutes. Read More
Rating: 4 stars
These cookies are really good, but I found them way too sweet! I could only eat about a couple before I maxed out my sugar tolerance. I indicated that I wanted 30 cookies and followed the recipe -- I ended up getting over 5 dozen cookies. My cookies were ~2 in in diameter. Despite, I would follow this recipe again and use less sugar. Read More
Rating: 5 stars
I prefer these made with butter-excellent cookie, been making these for years. I let them sit over night in the fridge, easier to roll them. Read More
Rating: 5 stars
These were so delicious! I may have found what I hope will become my "signature" cookie! Read More
Rating: 5 stars
The only problem with this recipe is that you have to make it every week! Just too good!!! I wanted to add something.I tried them with the orange and found I liked the combination so well that I added orange dried cranberries. Yumm Read More