Soft Ginger Cookies

by Jamie on December 7, 2009

Soft Ginger Cookies

With the holidays quickly approaching, you will definitely be seeing a lot of cookie recipes on my blog in the coming weeks. The first delicious cookie recipe I am posting is for Soft Ginger Cookies. I came across this recipe on allrecipes and was amazed with the number of reviews and although I dislike molasses, I had to give these a try!

I did modify the recipe slightly based on the ingredients that I had in my pantry…I did not have ground cloves and did not feel like spending the cash on a jar for 1/2 teaspoon. I actually substitute spices and other ingredients a lot, rarely does it detract from the flavor of the finished recipe and in my opinion it sometimes turns out much better!

These cookies baked up very nicely and although they are not traffic stopping simply by looks alone; the flavor and texture are quite amazing and definitely worth a 5 star rating. I hope this easy and delectable cookie makes it on your holiday cookie platter…I guarantee they will be gobbled up in no time! If you have any great cookie recipes you think I may love, please leave a comment or send me an email! Have a great day and thanks for stopping by!

Oh and if you follow me on Twitter, click here for a Twitter Only Giveaway for fun, holiday baking swag! Thanks so much to those of you that follow me…it’s so awesome to interact with all of you!


Soft Ginger Cookies

December 7th, 2009

Yield: 24 cookies


2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

adapted from allrecipes


{ 22 comments… read them below or add one }

Maria December 7, 2009 at 8:42 pm

I made soft gingersnaps too! I love the SOFT! yours look wonderful! Happy Holidays!


~Mrs. Guru~ December 8, 2009 at 6:19 am

mmmm, those look so good!


Patricia Scarpin December 8, 2009 at 6:33 am

They look wonderful! I love baking with spices and these would make such great gifts!


oneordinaryday December 8, 2009 at 8:04 am

Those spices shout out the arrival of the holidays, don't they? This cookie sounds great!


Smitten Sugar December 8, 2009 at 8:49 am

Yum I have never made gingersnaps but these looks so yummy and soft!


Jelli Bean December 8, 2009 at 9:52 am

I'm really wishing I had molasses in the pantry right now. 'Tis the season for cookies and I can't wait to see what you have in store for us!


Ingrid December 8, 2009 at 11:18 am

I don't like hard or crunchy cookies even when they're supposed to be so these are right up my alley.

I'm curious. If you've subbed out ingredients do you go back and make the original recipe for a comparison?


Snookycat December 8, 2009 at 11:49 am

These are very close to Juanita's Ginger Cookies from the Aunt Bee's Mayberry Cookbook. I make them every year, they never fail to work. Instead of margarine, try butter or even Crisco. I sometimes roll them in demarara sugar for a little more crunch. They're awesome. The recipe is online here:


teresa December 8, 2009 at 12:57 pm

oh yum! i love that they're soft!


Jamie December 8, 2009 at 1:14 pm


In re: to subbing out ingredients, sometimes I do go back and make the original, sometimes I have already have made the original and sometimes I choose to leave well enough alone! :)


nutmegnanny December 8, 2009 at 1:43 pm

These look super delicious! I love that they are soft. Most ginger cookies tend to be crunchy. The pictures are beautiful too:)


Teanna DiMicco December 8, 2009 at 2:16 pm

Those ginger cookies are absolutely beautiful! What a gorgeous presentation!


Memória December 8, 2009 at 7:05 pm

Yummy!! I want some! :)


CaSaundraLeigh December 8, 2009 at 7:22 pm

Yay! I was looking for a stunning ginger cookie recipe for my Christmas cookie platters–I think this will do it! THANKS :-)


pigpigscorner December 9, 2009 at 3:11 pm

I love how they are soft! Have to try this!


Sara Tea December 11, 2009 at 1:44 am

i cant wait to try out this recipe. these look delicious!


Paula B. February 3, 2011 at 11:19 am

Needed a cookie to round out the assortment in a Valentine gift box for a close girlfriend and fellow cookie lover. The pic looked like the kind of ginger cookie I love. Halved the recipe because I didn’t need many, and rolled them in red sugar. Oh my – I can always count on your recipes, thanks a bunch! (Only spices I had I used – ginger, cloves, and cinnamon,yum.)


Jamie February 3, 2011 at 1:11 pm

Awesome! So glad you loved them! :)


Rachel November 22, 2011 at 1:58 pm

To die for. I made a batch and they have been loved by all! I added a little crystalized ginger to give them an extra kick, and used cloves and nutmeg for lack of pumpkin pie spice. Thanks for another great recipe, your snickerdoodles were perfect too, just as the recipe says!


kenzie November 28, 2011 at 5:29 pm

BEST ginger cookies I’ve ever made! definitely a keeper (:


Sarah December 23, 2011 at 8:20 pm

A great tip for buying seldom used spices: Go to a natural foods store where you can buy spices and herbs in bulk. You can bag as little or as much as you want and spend pennies instead of paying for a jar that costs a small fortune and which you will never fully use.


Laura G July 9, 2013 at 9:21 am

ooh I think I’ll have to give these a go 😀
English so translated into grams (and then into ounces because of illogical personal preference) also no mollases here so will try substituting golden syrup. Hopefully will work out, imo baking should be a bit experimental (and chaotic). Shall comment later on how it went :)


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