These soft ginger cookies are a favorite of ours around the holidays.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
26
Yield:
26 large cookies
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Ingredients

26
Original recipe yields 26 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.

  • Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.

  • Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.

  • Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

Nutrition Facts

280 calories; protein 2.9g; carbohydrates 42.8g; fat 11.2g; cholesterol 42.5mg; sodium 143.6mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2015
The recipe doesn't say to chill the dough, but yes, you must do this. Also I cut the ground ginger down by a teaspoon. Read More
(8)

Most helpful critical review

Rating: 3 stars
05/27/2015
I'm giving these cookies only a 3 because They were okay but if I make them again I will make a few changes. They're definitely chewy that I liked. To me they are too sweet and not enough flavor. I may try adding a smidge of cloves and using less sugar if I make them again. Read More
(4)
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
03/23/2015
The recipe doesn't say to chill the dough, but yes, you must do this. Also I cut the ground ginger down by a teaspoon. Read More
(8)
Rating: 3 stars
05/27/2015
I'm giving these cookies only a 3 because They were okay but if I make them again I will make a few changes. They're definitely chewy that I liked. To me they are too sweet and not enough flavor. I may try adding a smidge of cloves and using less sugar if I make them again. Read More
(4)
Rating: 4 stars
06/20/2017
This was pretty good but it has a pretty strong ginger taste. A bit too strong in my opinion. My friends loved them though and they keep begging for more. Read More
(3)
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Rating: 5 stars
04/30/2015
Gingerbread cookies are my favorite, but they are so hard! They need to be dunked (try lemonade!) These are so soft and the taste is outstanding. I won't be buying hard cookies anymore. Read More
(3)
Rating: 3 stars
10/05/2015
I followed the recipe and the cookies were way too sweet. I would recommend adding less sugar. When I baked them for 14 min. and they burned at the bottom. I will definitely have to make some changes if I make them again. Read More
(2)
Rating: 5 stars
06/04/2018
I used cane sugars instead of regular sugar as that s all I had. These were so tasty and easy to make! Read More
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Rating: 5 stars
04/07/2020
Oh my goodness, these cookies are super delicious! I was in the mood to bake cookies but wanted something different from the usual chocolate chip, so these were what I chose to try. I’m so glad I did! The original batch/recipe seemed kind of huge, especially for the first time trying them, so I cut it in half, which I’m kind of sorry I did, because they didn’t last long! I made these exactly as instructed. Buttery, gingery, molasses yumminess! Also, the chewiness factor was perfect. I didn’t expect these cookies to be as good as they are, as they are pretty modest looking. Super straight out of the oven, and just as tasty the next day. I will say that I didn’t chill the dough and it was fine for me, but I did need to shape them (flatten) as they didn’t really spread out as they baked. Just something to note. Awesome recipe, will definitely make again soon!! Read More
Rating: 2 stars
05/30/2017
Wonderful texture but very strong taste of molasses. I will edit recipe by substituting half the white sugar with brown sugar and possibly reducing the amount of molasses used. Read More
Rating: 5 stars
12/06/2018
Delicious Delicious delicious Read More
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