These soft Gingerbread Cookies get more compliments than any other cookie recipes I have ever made. Even people who say they don’t like gingersnaps end up loving these easy homemade cookies!
No exaggerating, every time I make these gingerbread cookies, people go crazy for them. The responses are always the same. “These are the best ginger cookies I’ve ever had.” “I didn’t even know I liked gingersnap cookies until now.” “You have to give me this gingerbread cookie recipe.”
Hands down, these are the best gingerbread cookies that I, and most of my friends and family, have ever tasted. Truth be told I’ve never been a big fan of gingerbread. My feelings on gingerbread and ginger cookies have always been lukewarm at best.
Often in the past ginger bread cookies didn’t even make it on to my Christmas cookies list. These easy gingerbread cookies totally changed that. This past year at our Christmas gathering, my friends and family inhaled them so fast that I made a second batch Christmas night.
If you are wondering how to make soft gingerbread cookies or looking for the best gingerbread cookie recipe, I’ve got you covered.
Gingerbread Cookies
Everyone seems divided on what to call these. Are they ginger cookies, gingersnaps or gingerbread cookies? Maybe they are molasses cookies or ginger molasses cookies! Clearly they aren’t gingerbread man cookies, but is there a hard fast rule on ginger cookie names? To me a gingersnap should have, well, some snap.
Given that these ginger cookies easy to make, and are soft and chewy gingerbread, I call them easy gingerbread cookies. Call them whatever you like, just make them. Trust me, you won’t regret it!
How To Make Gingerbread Cookies
The only thing that might be better than the taste of these cookies is how easy they are to make. There is nothing complicated about this gingerbread cookie recipe. They are quite similar to making snickerdoodles actually.
Chilling the dough isn’t even required for these, so as a result you can whip these cookies up in no time. If you need a great cookie for a cookie exchange or Christmas party but are short on time, I would certainly recommend these.
Ingredients At A Glance (printable recipe at bottom):
- Butter
- Sugar
- Egg
- Molasses
- Flour
- Baking Soda
- Salt
- Cinnamon and Ginger
Directions At A Glance:
- Combine the wet ingredients, then combine the dry ingredients, then mix together.
- Scoop dough into balls and place on baking sheet.
- Bake for 10-12 minutes.
Molasses Cookies
Molasses is not something I use often. These molasses cookies and my gingerbread bars are probably the only recipes I use it in. Growing up my Dad would put molasses on all the things. He’d use it on pancakes, in oatmeal, anything was fair game. Between you and me, for that reason it kind of always turned my stomach a bit.
If you think about it, molasses looks a lot like tar. That is probably why I steered clear of gingerbread recipes for a long time. However this gingerbread cookie recipe has helped me get over my molasses phobia. So if you are thinking I don’t like molasses, don’t worry, I don’t either. But I sure do love these ginger molasses cookies! Now let’s get baking!
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Want more delicious holiday and Christmas Cookie recipes? I have some great recommendations for you below the recipe card. Don’t miss them. And if you like this recipe, sign up to get my free Favorite Cookies e-Cookbook!
Gingerbread Cookies
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)
- Optional: granulated sugar to roll cookie dough balls in
Instructions
- Preheat oven to 350 degrees F.
- First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer.
- Next, add egg and molasses and mix well.
- In a separate bowl combine flour, baking soda, salt, cinnamon and ginger, stirring to combine.
- Add dry ingredients to wet ingredients and mix until well combined.
- Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
- Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
If you are looking for Gingerbread Man Cookies, I’ve got those for you as well!
I hope you and your family enjoy these delicious soft gingerbread cookies as much as my family does! Also check out all the cookie recipes and Christmas cookie recipes here on Love From The Oven!
Looking for more delicious gingerbread recipes? These are certainly some of my favorites!
- Fun Gingerbread Snowballs by Crazy For Crust
- Breakfast ready Gingerbread pancakes by Love From The Oven
- Easy Gingerbread Fudge by Spend With Pennies
- Slow Cooker Gingerbread Latte by The Cookie Rookie
- Crunchy Gingerbread Biscotti by She Wears Many Hats
- Gingerbread Loaf Cake by Crunchy, Creamy, Sweet
- Party ready Gingerbread Martini from Nutmeg Nanny
Now grab that ginger, run to the store for some molasses, and get baking!
Originally published September 2018
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Perfect! I did roll in cinnamon and sugar for a bit more spice.
Can you freeze dough or cookies?
Yes! I have a whole post on how to freeze cookies and dough!
How do I double this recipe?
Just double the amount of ingredients and you are good to go.
These are so delicious! They are not hard but a soft cookie which I like. My family thought they were very tasty also. I only had blackstrap molasses so I used that and they turned out great, just a darker color. I will definitely make them again.
I wish I had upped the cinnamon and ginger, I used the 2 teaspoons as suggested, but it still was not enough. These cookies were just ok, but they’ll be awesome on my next go round.
People’s preference for how much spice they like is very individual. The recipe as written creates a cookie that is within what most people will like and not consider too much, but absolutely increase it! I put double the cinnamon and pumpkin pie spice in my pies because that’s what my mom did and that’s the taste I have for them, but for most it’s pretty intense, lol.
This is the first recipe that I made from you new cookbook. I loved it! My six year old daughter gave it two thumbs up. I also made the simple citrus breakfast cake from you new cookbook. It was super moist. My husband was a big fan of that recipe.
I was able to make this without a mixer. I used a whisk to cream the butter and sugar, then a silicone Spatula to start mixing and finished the dough off by hand to get those last dry bits incorporated.
I upped the cinnamon and ginger to 2.5tsp each and also added around 1/4 tsp each of ground allspice and nutmeg and a sprinkle of black pepper. Turned out great
These truly ARE the best gingerbread cookies my family has ever tasted. They’re not too sweet and so perfect with a cup or tea, coffee, or hot chocolate. I did add more of the cinnamon and ginger spice, and happy I did. Recipe saved and in regular rotation.
So glad you liked it!
Mine came out flat. Any advice?