Soft Ginger Cookies

5 from 5 votes

A delicious triple ginger recipe for Soft Ginger Cookies that will be a holiday fave for sure.

Prep Time15

Cook Time16

Servings: Cookies

Calories: 242kcal

Author: Heather

Get Recipe Ingredients

Preheat oven to 350ºF. Line 3 large cookie sheets with parchment paper, set aside.
In a large bowl whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a stand mixer, add the butter and 2 cups sugar and mix well to combine. Add the eggs one at a time, beating well after each addition. Add the molasses fresh ginger and blend well. Finally add in the dry ingredients and chopped crystallized ginger and mix on low until dough comes together. Don't over beat.
Use a large hinged scoop or 1/4 cup measure to scoop out dough. Roll between your palms to make a ball and roll in the demerara sugar. Place dough balls about 2 inches apart on the prepared baking sheets. Bake 14-16 minutes until the tops begin to crack. Remove and allow to cool before storing.

Tips for Storing & Freezing Cookies

Storing – in a cookie jar or airtight container (or zip top bag) for up to a week…if they last that long.
How to freeze cookies – place a layer of cookies in a large freezer zip top bag. Place a piece of parchment paper over and stack another layer. This will make them easier to remove a few if you’re not planning to use the entire bag.