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Golden soft ginger cookies cooling on a wire rack, ready to eat.

Soft Ginger Cookies with a Zesty Fresh Twist

Discover the ultimate soft and chewy ginger cookies with a unique fresh ginger twist that intensifies flavor and ensures perfect texture. This recipe elevates a classic into an unforgettable, warmly spiced experience perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 cookies
Course: Cookie, Dessert, Snack
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • ¾ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup molasses (unsulphured)
  • 2 ½ cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon (if you like a strong cinnamon flavor, increase to 2 tsp total)
  • ½ tsp dried ground ginger (if you like a strong ginger flavor, increase to 1-2 tsp total)
  • ¼ cup finely grated fresh ginger
  • granulated sugar (optional, to roll cookie dough balls in)

Equipment

  • Large mixing bowl
  • Electric mixer
  • Medium bowl
  • Baking sheets
  • Parchment paper
  • Cookie Scoop
  • Wire rack

Method
 

Preparation and Mixing
  1. Before you begin, preheat your oven to 350 degrees F. Have your baking sheets ready and perhaps lined with parchment paper for easy cleanup and consistent results.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light, pale, and fluffy, about 2-3 minutes with an electric mixer.
  3. Next, add the large egg and the unsulphured molasses to your creamy butter and sugar mixture. Mix these wet ingredients well until everything is fully combined and smooth.
  4. In a separate medium bowl, combine your dry ingredients: the all-purpose flour, baking soda, salt, cinnamon, dried ground ginger, and the finely grated fresh ginger. Stir thoroughly to ensure even distribution.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until everything is just well combined, being careful not to overmix the dough. Stop mixing as soon as no dry streaks of flour remain.
Forming and Baking
  1. Once your dough is ready, form or scoop balls of dough slightly smaller than a golf ball. If desired, roll these dough balls in additional granulated sugar for a sparkly finish and crispness.
  2. Place your prepared dough balls on a baking sheet, ensuring they are approximately 2 to 3 inches apart to allow room for spreading.
  3. Bake your soft ginger cookies for 10-12 minutes. The edges will be set and lightly golden brown, but the centers will still look slightly soft and puffed. Remove from the oven and allow to cool on the sheet for approximately ten minutes before transferring to a wire rack to finish cooling completely.

Notes

Store baked soft ginger cookies in an airtight container at room temperature for up to 5-7 days. For maximum softness, place a slice of bread in the container. Baked cookies can be flash-frozen for up to 3 months. Unbaked cookie dough can be refrigerated for 2-3 days or frozen as balls for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.