Skip to Content

Soft Ginger Cookies- Drop and Bake!

Sharing is caring!

Soft Ginger Cookies. Enjoy the classic flavor of gingerbread with this soft and chewy cookie recipe.

Soft and Chewy Ginger Cookies

Holiday baking is a huge thing in our home. We have a list of cookies we make our way through, and these have a special place in the belly of my seven year old. Seriously. I have a hard time keeping these away from both him AND my hubby. They are a tried and true family favorite.

The soft texture and gentle ginger flavor  makes you feel like it is Christmas every single day. Do not pass up on these gingerbread drop cookies.

Recipe Features:

  • Drop Cookies: Unlike their cut-out partner, these cookies are simple dropped by the spoonful onto a pan.
  • Freezer Friendly: Make the dough ahead of time and keep it stored in the freezer until ready to bake.
  • Long-Lasting: These cookies, if stored properly, will last up to 2 weeks.
Gingerbread Cookie Ingredients

What You’ll Need:

One of the secret ingredients that I put into this recipe is orange liqueur. It helps to enhance the flavor, but not so much that you end up searching for a glass of milk to wash things down. People tend to push both feet to the brakes when they hear that alcohol is an ingredient… I really suggest you give it a try.

Every person that sampled this batch was begging for the recipe.

If push comes to shove and you really don’t feel like it is for you… I have an easy swap- Orange juice. It is not going to have the same flavor but it still adds that little push these need to send them over the edge of the flavor waterfall.

  • All-purpose flour
  • Baking soda
  • Ginger
  • Cinnamon
  • Cloves
  • Salt
  • Butter
  • Brown sugar
  • Eggs
  • Orange liqueur OR orange juice
  • Molasses
  • Vanilla extract
Gingerbread Cookies on One Sweet Appetite

These molasses cookies almost impossible to over bake and ALWAYS come out soft and chewy. Serve them at any holiday gathering, keep them on hand to share with your close family, OR try to dip them into white chocolate for an elegant look!

If  a crunchy version is what you are searching for… I suggest heading over to my original Gingersnaps.

Step by Step Instructions:

  1. Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and set aside.
  2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. Combine the butter and brown sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy. Add the egg, orange liqueur if using, molasses, and vanilla.
  4. Fold in your dry ingredients and stir on low speed until just combined.
  5. Use a small cookie scoop to form balls of dough and place 2 inches apart on your prepared pans. Flatten slightly with a spoon or the bottom of a measuring cup.
  6. Bake 8-10 minutes or just until the edges begin to curl slightly and are lightly browned.
Soft and Chewy Gingerbread Cookies

Tips and FAQs:

This recipe is almost no-fail. However, here are a few common questions I get that could help any baking blunders.

My cookies sank! What now?

When cookie dough gets too warm the butter will spread more than we like. Chill the dough for at least an hour if it gets too warm and soft.

Another common reason cookies flatten is leavening agents that have gone bad. Be sure to use fresh baking soda.

How to freeze cookies:

Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.

  1. Scoop and shape your cookie dough into rounds.
  2. Place close together on a parchment lined baking tray.
  3. Freeze for 1 hour.
  4. Remove and store in a freezer safe bag or air tight container. Be sure to label and date.

Related Recipes:

Like this recipe? You will love my:

I earn a small commission from items purchased through the links above. This helps me keep my recipes free for you. I only share products I use in my own kitchen and love. These fourth of july cookies fall right at the top of the list.

Try my peaches and cream oats!

Soft Gingerbread Cookies

Soft Gingerbread Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Enjoy the classic flavor of gingerbread with this soft and chewy ginger cookie recipe

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 tablespoon orange liqueur, optional
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and set aside.
  2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. Combine the butter and brown sugar in the bowl of an electric mixer. Beat on low speed until light and fluffy. Add the egg, orange liqueur if using, molasses, and vanilla.
  4. Fold in your dry ingredients and stir on low speed until just combined.
  5. Use a small cookie scoop to form balls of dough and place 2 inches apart on your prepared pans. Flatten slightly with a spoon or the bottom of a measuring cup.
  6. Bake 8-10 minutes or just until the edges begin to curl slightly and are lightly browned.

Notes

Cookies will flatten if they are too warm. Chill the dough up to overnight for tall fluffy cookies.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 2 cookies
Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 359mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 3g
Enjoy the classic flavor of gingerbread with this soft and chewy cookie recipe

Still hungry? Follow One Sweet Appetite on FacebookInstagram and Pinterest for more great recipe ideas!

Skip to Recipe