Soft Ginger Cookies

Recipe adapted from:


  • 2 1/4 cups all-purpose flour
  • 2 1/4 tsps ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 Tbsp orange juice
  • 1/4 cup molasses
  • 1/2 cup white sugar for dipping


  1. Preheat oven to 175˚C (350F). Combine the dry ingredients: flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually add the dry ingredients into the molasses mixture.
  3. Shape dough into ping-pong sized balls and flatten them. Put the remaining 1/2 cup sugar on a plate. Place each flattened cookie on the sugar and flip over once before putting on an ungreased baking tray. You want both sides of the cookie covered in sugar. 
  4. Bake for 8 to 10 mins in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy!


  • Pro-tip: it’ll be easier to get your molasses out of the measuring cup by greasing it first with a drop or two of oil.
  • They expand quite a bit so you can make them smaller if you like smaller cookies to commit to.

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