These easy Ginger Cookies are perfectly spiced and have the ideal balance of molasses flavor! The best soft, chewy, and delicious addition to your holiday cookie tray.
- 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.
These easy ginger cookies are a tried and true family favorite. I almost have to hide them away from my husband and son, because they will eat the entire batch in one sitting. I can’t blame them. The soft and chewy texture paired with the gently ginger flavor makes you feel like it is Christmas every single day.
Perfect for your cookie tray, gift giving, or any occasion, really. These are a hit and requested every year. Do not pass up on these gingerbread drop cookies.
Ginger Cookie Ingredients
- All-purpose flour: This is regular white flour, found in the baking aisle. I have also had success using white whole wheat flour (affiliate). Although, it does produce a slightly different texture.
- Baking soda: Always double check the expiration date of your leavening agents. I replace my baking soda if it has been open for longer than six months.
- Spices: Ground ginger, cinnamon, cloves and salt pair oh-so well with the molasses in this recipe. These classic spices are what give these cookies that delicious ginger bite.
- Butter: I get rave reviews for my cookies, and I am pretty sure one of the reasons is salted butter. It’s definitely not necessary, and if you do use it be sure to eliminate the added salt called for, but it makes these cookies a little more dreamy.
- Brown sugar: I promise, you’ll fall in love with the rich and slight molasses flavor of the brown sugar.
- Eggs: Large eggs.
- Orange liqueur OR orange juice: I touched on this above, but if you are still unsure, you can swap the liqueur for orange juice or a little orange zest. The added orange is the secret ingredient that takes these cookies from good to great.
- Molasses: A dark sweet syrup, typically found in the baking aisle of most grocers, that is about to change your holiday baking game.
- Vanilla extract: Vanilla is a flavor enhancer. It works with each individual flavor to boost them and keep your cookies from tasting flat and bland.
How To Make Soft Ginger Cookies
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.
- PREP: Preheat the oven to 350 degrees. Line two cookie trays with parchment paper, or silicone baking mats, and set aside.
- DRY: Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- WET: 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.
- MIX: Fold in your dry ingredients and stir on low speed until just combined.
- DROP: 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.
- BAKE: Bake 8-10 minutes or just until the edges begin to curl slightly and are lightly browned.
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
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.
If stored properly, these cookies will stay fresh for up to two weeks. Keep in an airtight container at room temperature.
Drop cookies are by far the easiest to freeze and bake. Examples will be chocolate chip, M&M, and snickerdoodle.
Scoop and shape your cookie dough into rounds.
Place close together on a parchment lined baking tray.
Freeze for 1 hour.
Remove and store in a freezer safe bag or air tight container. Be sure to label and date.
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.
Soft Gingerbread Cookies
- 2½ cups all-purpose flour
- 1½ 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
- Preheat your oven to 350 degrees. Line two cookie trays with parchment paper and set aside.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- 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.
- Fold in your dry ingredients and stir on low speed until just combined.
- 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.
- Bake 8-10 minutes or just until the edges begin to curl slightly and are lightly browned.