48 Comments / By Janel Hutton / April 21, 2020
Soft ginger cookies full of warm spices and flavor…without using molasses. A family favorite that we make multiple times a year!
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Even though these cookies usually make their debut in the fall I have made them many times to bring for new babies, neighbors, or other hospitality trips. When my husband was super sick for many months I tried to keep a stash of these on the counter for my son. These cookies smell and taste like a warm hug. Make them anytime you need to give or get a bit of comfort.
Ginger Cookies in a Jar
Add the dry ingredients for these cookies to a mason jar with a cute tag and the recipe. These cute jars make a great gift idea!
Once the weather cools down, ginger cookies are one of the best sweet treats you can have. They’re sweet, spicy, and warm up your throat and soul when the temperatures outside do the opposite. And here in our family, we love ginger cookies and eat them every year once the pants start coming out (OUT, guys… not off :)).
These ginger cookies are one of the first recipes I learned to make. After the divorce of my parents (and even before), my siblings looked forward to celebrating holidays at my house. In the early years, it was probably because I provided yummy meals and treats.
These cookies were one of the first I learned to make because they were so traditionally Christmas and fall (we YEARNED for traditions). And because my siblings loved them so. I remember them walking into the house and smelling the ginger….”YES! I was hoping you would be make ginger cookies!”. They would congregate in the kitchen waiting for them to come out of the oven willingly burning their little fingers to get them right away. Chaos and competition in the best version! –decades later I still make these at least once or twice a season.
Can I use Gluten-Free flour?
Go ahead and sub gluten-free flour for regular flour in these cookies…they will still turn out great.
A little history about ginger:
When I wrote about these cookies I thought to do a little bit of research on the history of ginger in baking. Apparently, ginger was used in cooking during the Middle Ages because it could disguise the taste of preserved meats. We mostly know ginger for gingerbread, and the term gingerbread was coined in Medieval England and originally just meant preserved ginger–it wasn’t until later that the word was used to describe desserts.
Ginger, and ginger baked goods, have been around forever. In fact, the first known recipe for gingerbread dates back to 2400 BC! In the late Middle Ages, Europeans had festivals where the ginger cookies were so popular that the festivals were eventually known as Gingerbread Fairs, and the ginger cookies you could buy there were called “fairings”. Even the first American cookbook had three variations of gingerbread recipes.
We can understand why ginger baked items have had such a long history…they simply taste sooo good. They are warm, comforting, sweet, savory, and all the good adjectives that warm your belly and heart.
Can I use fresh ginger instead of the powder?
YES! It will take on a stronger flavor (which most people love!). Try using 1 1/2 teaspoons fresh minced ginger for the powder.
Try my Gingerbread Cake…you’ll love the warm flavors and how easy it is to make!
This recipe is Levi’s favorite cookie recipe and he asks for these cookies often, all year long.
Can I freeze the ginger cookie dough to bake later?
Yes, for sure. In fact…I recommend making a big batch of dough for this purpose. Create the cookie dough balls and put them into a large freezer bag and pop them into the freezer. When ready to bake simply take them out, set them on a cookie sheet, and let them thaw. Bake as usual. They may need an extra minute or two if they are super cold.
Sometimes I will mix a bit of cinnamon, cloves, and ground ginger into the sugar I use to roll the cookies in. Adding those spices ups the flavor. But lets be honest, most of the time I simply use sugar and call it a day.
Go ahead and skip rolling them in sugar if you are in a hurry. Just sprinkle a little bit on top after they have been pressed.
If you have kids helping you this will be their favorite part! Have them gently press the cookies down into flat little wheels. You’ll probably turn around to find them licking their palms to taste that sweet sugar. Ignore them ;).
For kids:
-Ask them to count the cookies on the pan and be sure there are 15 with 5 rows of 3 each.
-Make sure they wash their hands and then ask them to gently press the cookies flat.
-Skip the sugar and go for colored sugar. Ask them to lightly sprinkle the sugar over the cookies.
-Have kids taste the ginger and ask them if they can guess what kind of plant ginger comes from. Have them google it and see how close they were.
Sprinkle a bit of cinnamon on top of the finished cookies and enjoy them with a cup of milk, coffee, or tea. I dare you to only eat one!
To store these ginger cookies:
These cookies won’t last long. But, if they do…keep them in a closed container or bag for a few days on the counter. Or freeze them and pop them out for about 15 minutes before you want to eat them.
easy Ginger Cookies
| 24 cookies
Prep Time | 20 minutes mins
Cook Time | 10 minutes mins
Total Time | 30 minutes mins
Print Recipe Pin Recipe
These ginger cookies are soft, full of flavor and don't require molasses. Quick, easy, and soon to be a family favorite!
Ingredients
- 2 1/4 cup flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/3 cup brown sugar
Check out our Kitchen Reference Guide for help with unfamiliar terms.
Instructions
Preheat oven to 350 degrees
Sift flour, spices, baking soda, and salt. Set aside.
Cream together the butter and sugars, beat in the egg.
Gradually stir in the flour mixture into the sugar mixture. Stir well.
Gently form 1 inch balls from the dough and roll them in sugar, if desired.
Put them on a ungreased cookie sheet and press down gently.
Bake for 10-12 minutes or until golden brown.
Video
Nutrition
Calories: 141kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 22mgSodium: 124mgPotassium: 24mgFiber: 1gSugar: 11gVitamin A: 187IUCalcium: 8mgIron: 1mg
About The Author
Janel Hutton finished Professional Cooking Fundamentals coursework in Sur La Table Culinary Institute, has been featured on many websites, magazines, and brands including Better Homes and Gardens, Woman's Day, Cottages and Bungalows, Country Living, Reader's Digest, she was a Stillwater Gazette Columnist, taught classes for Pinners Conference, and much more...AUTHOR OF: Spices, Sauces, & Condiments, Slow Cooker Essentials, and Creative Gift Ideas: 52 Unique Gift Sets
48 thoughts on “the BEST Soft Ginger Cookies Recipe (no molasses)”
Amy West
February 27, 2024 at 2:59 pm
When baking unsalted is recommended to help control the salt in the recipe.
Maddy
January 28, 2024 at 5:58 pm
Do you recommend using salted or unsalted butter?
Anonymous
December 28, 2023 at 10:59 pm
Made these tonight. Absolutely perfect & subbed molasses for 3 tbs honey. I’m a baker by trade & these are outstanding. Bravo.
Jean Robison
August 30, 2023 at 11:35 am
I made these today and they are so delicious. Nice and moist. Thanks for the recipe.Janel Hutton
March 24, 2023 at 11:56 am
I’m glad you enjoyed them. And yes…they have great flavor!
I used double the ginger and extra cinnamon, I didn’t have cloves so I used some nutmeg. These are nice and spicy cookies 😋Stephen Francis of Singapore
December 29, 2022 at 11:33 pm
I tried out this recipe on last 2022 Christmas and it taste “GREAT”! Thank you for providing your secret formula to share with us.Nellie
October 21, 2022 at 9:55 am
All-purpose is the flour I usually use and recommend.
Rachel Wells
October 21, 2022 at 2:39 am
Hi what type of flour is recommended. Plain or self raising?
Katie
September 16, 2022 at 1:52 pm
I made these cookies and they were good. The cookies brought back memories of my mother buying me ginger snap cookies when I was a kid. I added a few chocolate chips to my recipe and they still tasted good.Jennifer Athina Arevalo
September 11, 2022 at 7:32 pm
Literally the best cookie I’ve ever made! Thank you. So moist and delicate!
I upped the spices and practically tripled the ginger, but i am forever grateful for this recipe and will use it for years to come!Nellie
August 29, 2022 at 10:00 am
It may be that they were cooked just a bit too long. That can overdry cookies very quickly. Store them in an air-tight container with a slice of bread and you might find they soften up!
Lisa
August 27, 2022 at 8:20 am
It came out very dry!!
Nellie
December 29, 2020 at 2:55 pm
These won’t work out the same way that a gingerbread cookie recipe would when you cut them out. They will spread, a bit, and lose their shape. If you are looking for a good gingerbread cookie recipe try: https://www.nelliebellie.com/tried-true-gingerbread-cookies/
jdfgkjcfsh
December 28, 2020 at 2:28 pm
can we cut the cookies out with a co*kkie cutter
Nellie
December 23, 2020 at 1:14 pm
I wouldn’t. It would change the texture and flavor of the cookie. Give this one a try, as is…I bet you’ll love it!
JJ
December 20, 2020 at 11:26 pm
could we add some cocoa powder too or would it be too much?
Sheanne J
November 7, 2020 at 4:56 pm
I just came across this recipe on a rather blizzard-y Canadian day! Wonderful cookie! Added a touch more spice, but other than that left the recipe as is. Adding this to my new favs! Had everything on hand and made the house smell quite lovely. Cheers!
Lisa
November 6, 2020 at 7:14 pm
Easy and delicious; no need to substitute anything. Thank you!Anonymous
November 6, 2020 at 7:10 pm
Delicious and easy! Followed your recipe exactly with my 4 year old helper measuring. We got thumbs up from ages 4-64.
Anonymous
October 19, 2020 at 8:55 pm
These were absolutely delicious!Charlie
August 17, 2020 at 8:05 pm
I made these this evening, and they were very tasty. After looking at some reviews, I made a few modifications which included: 2 tsp. fresh ginger instead of ground ginger, 1/4 tsp. nutmeg, no clove, and decreased sugar content (1/2 cup light brown sugar and 1/4 cup of honey). Also, I chilled the cookie dough for about 30 mins. before baking.Nellie
May 16, 2020 at 10:36 am
I’m glad to hear your changes worked out okay! This is one of our family’s personal favorite recipes and I make them often. So warm and cozy!
joyce h gunter
May 14, 2020 at 7:00 pm
I really was happy to find this recipe and have just finished baking them. I used coconut sugar and brown sugar and wheat flour and added chopped walnuts and 2 tsp of fresh ginger and 1 tsp of ground ginger. When I finished adding everything, the dough was still much too dry to roll into balls, so I added 2/3 cup of almond milk. I just ate one and they are delicious!!!
Nellie
December 16, 2019 at 1:20 pm
You are so welcome! I’m glad to hear you were gifting these…my favorite thing is sharing yummy food. I am loving the cardamom substitution…sounds good!
Veronica
December 15, 2019 at 2:12 pm
Made these today in BC, Canada. So happy to find a ginger cookie recipe without molasses. This recipe is solid and holds up well to modifications – we substituted cloves for cardamom and swapped the amounts of white/brown sugar for a deeper flavour. They turned out delicious and look so pretty with the cracked surface! Proud to give these to neighbours and friends for the holidays (we celebrate Festivus). Thank you for the recipe!Nellie
November 18, 2019 at 8:17 am
Me too! Good luck with the baking!
Evie
November 18, 2019 at 5:35 am
I need to bake for a couple events so I’ll try it both ways! So glad I found this recipe and your website.
Nellie
November 17, 2019 at 12:29 pm
Yes!! Actually, I would even try using all dark brown sugar, instead.
Evie
November 16, 2019 at 3:30 pm
Would it work to use 1/2 cup granulated sugar and 1/2 cup dark brown sugar? I’m overseas and can’t find molasses… but we have “black sugar” which has a rich, molassesy flavor. I usually cut sugar in half for most American cookie recipes, but don’t want to change too many variables at once.
Nellie
April 8, 2019 at 9:55 am
Love the addition of crystallized ginger…so yummy! Glad you loved these as much as we do and thanks for coming back and commenting!
Gigi
April 7, 2019 at 7:02 pm
YUMMM! I literally just sat down after having two freshly baked cookies! The best I have had! Thanks so much!
I made 1/2 the recipe and added 3 or 4 pieces of crystallized ginger from Whole Foods. I’m in love! Can’t wait till Christmas to add these to the desert table!Monique Stone
November 30, 2018 at 8:14 pm
These were amazing! I substituted 6 tablespoons of white sugar for 6 more of brown sugar for a deeper flavour, and let the dough chill for a bit before baking and they turned out so pillowy and soft. This is my favourite gingerbread recipe now!Nellie
November 12, 2018 at 10:04 am
So glad to hear it! And great idea to sub out the flax seed for the eggs!
anonymous
November 10, 2018 at 9:06 pm
Thanks for this recipe. My family enjoyed them. We are very light on sugar though so, I used honey 1/4 cup, and 3 Tbsp of brown sugar instead. I also did not use egg, because I have a thing about eggs :(, but I used some ground flax seeds instead. They turned out delicious.Nellie
October 4, 2018 at 10:02 am
I am so very glad to hear that! It can be a challenge to find recipes to fit dietary needs. So glad you enjoyed them as much as we do.
Lane
October 3, 2018 at 1:20 pm
Yesterday I baked your Ginger Cookies for the first time. I know I am not the only person who bakes for family or friends that include someone who is diabetic and search for recipes for favourite treats either specifically designed for diabetics or allow for adjustments to accommodate them. My husband LOVES ginger cookies and grew up with them in England before diabetes was diagnosed. I have repeatedly searched for a recipe for him both during the many years we lived in England as well as here in the U.S. With a failure to bake ones that satisfied either his tastes and/or texture yesterday I adjusted yours substituting Splenda for the white sugar, white whole wheat flour for all of the flour and from other reader comments, used only a pinch of salt.No other changes were made. I rolled them in Splenda with additional ginger, cinnamon and cloves as you wrote you often do. I did not make any other changes and THEY WERE SO AMAZING in every way. WE LOVED them so much! Proof is that with only three of us eating them, we all want another batch baked so we won’t have a gap between finishing the last few and having new ones to satisfy our cravings!You have made us so happy that I had to share this in the hopes of helping others who are either diabetic, or simply want or need to watch their weight without missing Ginger Cookies! Sorry for the long length! 5 Stars are not enough!! Off to search your excellent site for more of your recipes!
Nellie
June 20, 2018 at 9:30 am
So glad to hear it!! Next time, for that darker color try adding a tablespoon of molasses (if you have it). I find that helps. So glad you loved these. These are my son’s favorite cookie and once call hits I make them often! They make the house smell amazing!
A Lady Named Travis (really y'all!)
June 16, 2018 at 9:05 pm
I have a ginger cookie addiction and can eat them any time of the year! I was low on all purpose flour and used self rising instead. I’d prefer a darker color but didn’t have dark brown sugar either, so I substituted with light. They were some pale cookies, but “oh Laude ha mercy” – yummmeeee!!Nellie
January 17, 2018 at 8:46 am
Yay!! So glad to hear. I may have to turn down the salt measurement. I’ll make them again with a bit less salt and see what I think :).
anon
January 14, 2018 at 12:34 pm
i agree a little bit salty and i overcooked them but they were great
Nellie
January 1, 2018 at 7:55 pm
SOOO glad to have you come back and comment. I love the use of extra cloves and ginger and personally, that’s my fave too. Hope to hear great things about your co-worker making these. Soo yummy!
Cori
December 29, 2017 at 9:50 am
Amazing cookies! I made them as stated the first time then messed with the spices (as I ran out of cinnamon, whoops) the 2nd time (used half the cinnamon, added 1/2 tsp of nutmeg, an extra 1/4 tsp of cloves, and 1/4 tsp more of ginger…i think there abouts). They were so good that my coworker is trying his hand at making them this weekend, probably. it’s his 1st time making cookies ever so if these are good enough to make him make cookies, it’s 100% good enough for everyone else. these are AMAZING. esp with tea. mmm.Nellie
December 27, 2017 at 5:51 pm
I’m so glad to hear that! The addition of fresh ginger is a brilliant idea that I plan to use, as well!
joanne
December 23, 2017 at 3:31 pm
Thanks so much for this really easy and delicious recipe ! I’ve made them twice already and i added a table spoon of fresh grated ginger the second time which gives them a bit of a zing. Merry Christmas !Nellie
December 11, 2017 at 12:32 pm
So glad to hear that!
Roxy
December 9, 2017 at 4:05 pm
Delicious, just a tad bit salty, but other than that everybody loved them!!! Thank you for the recipe.Anonymous
December 9, 2017 at 4:04 pm
Delicious, just a tad bit salty, but other than that everybody loved them!!! Thank you for the recipe.
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