Soft Gingerbread Gingery Cookies

Cookies, Desserts

Soft Gingerbread Cookies //

Hey giiiirl…do you hate gingersnaps like the rest of the world? Be honest…

The internet in the past week has taught me that EVERYONE hates gingersnaps. Maybe it’s a crunchy cookie thing or maybe people dislike the combo of gingerbread and the texture of the snap. I’m not totally sure. I do, however, know that when I asked what kind of cookies should appear during cookie week, a soft tender lil’ gingerbread cookie was suggested at least a dozen times.

And so I was off…

Soft Gingerbread Cookies //

For the record, I don’t really hate gingersnaps. They’re sort of just whatevs to me. I’d take ’em or leave ’em. I usually like my cookies soft because I like the life option of putting a scoop of ice cream in the middle. And this is even during colder months.

A scoop of vanilla in between two of these cookies. Hello!

I like the option of having an impromptu ice cream sammich.

Soft Gingerbread Cookies //

My favorite part of making these cookies was the repeated action of scooping, rolling ’em in sugar, transferring them to the baking sheet and then flattening them.

I could do it a million times, totally zone out and think about what life would be like if I had two more corgis and cat with an attitude. Probably a lot crazier. Maybe cozier.

This is where my brain goes to when I’m in the zone.

Soft Gingerbread Cookies //

Soft Gingerbread Cookies //

Oh my favorite part of these cookies is baking them a bit shy of done. I know that sounds weird but I like a crisp outside and a moist inside. Some might think they look raw inside (they’ll be a darker brown than the exterior) but I think that’s a sign of a good moist cookie.

The crystalized ginger is an absolute MUST! (Unless you think it’s too spicy, then skip it.) I know for some, crystalized ginger can kinda be expensive, so I recommend going to Trader Joe’s (I think a big bag is like $5) or heading to the bulk bin at Whole Foods where you’d literally spend like $1 for this recipe.

Happy Holidays and I hope you’re enjoying cookie week as muuuch as me. xo


Soft Gingerbread Gingery Cookies

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Serving Size: 18 cookies


Dry ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground all-spice

Wet ingredients:

  • 1 cup unsalted butter, 2 sticks, room temperature
  • 1 cup light or dark brown sugar
  • 1 large egg
  • 4 tablespoons unsulfured molasses


  • 1/3 cup diced crystalized ginger


  • 2 tablespoons turbinado sugar


  • In a medium bowl, sift together the all-purpose flour, baking soda, cinnamon, ginger, cloves, salt, nutmeg and all-spice.
  • To a large bowl, add the room temperature butter and brown sugar. Using a stand-up mixer with the paddle attachment, cream the two together until the butter is light and fluffy, about 5 minutes. Add the egg and molasses and beat until combined, an additional minute.
  • In two batches, add the dry ingredients to the wet ingredients, combining in between batches. When you see no traces of flour, fold in the crystalized ginger, making sure it's evenly distributed throughout the dough (you might need to use your fingers because the ginger might stick together). Cover the bowl with plastic wrap and transfer to the refrigerator to chill for 1 hour.
  • Preheat your oven to 350 degrees F.
  • Pour the turbinado sugar into a shallow plate. Using a 2-ounce ice cream scoop or 2 teaspoons, scoop out a ball of dough and roll it between your palms until it's an even 1 1/2-inch circle. Roll the ball of dough in the turbinado, coating it evenly and then transfer to a parchment-lined baking sheet. Flatten the ball lightly with your fingers. (If you like, you can sprinkle a bit of additional sugar atop the cookie.) Repeat until you've gone through all of the dough (you may need to bake them in few batches). Bake for 11 minutes, until the edges are set but the center remains soft. Allow to cool on the baking sheet for an additional minute or so and then transfer to a rack to cool.
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  • Reply Louisa December 30, 2013 at 8:31 pm

    How can people hate ginger snaps?! They are one of my favourite cookies – I also love soft gingersnaps like these guys as well. I think my problem is that I love all cookies…can’t help it.

  • Reply jamie levine December 22, 2013 at 8:48 am

    I agree that under-baking is key with these! I will have to throw in some crystalized ginger next time.

  • Reply Daisy December 21, 2013 at 7:24 am

    These were amazing, thanks for the recipe! Adding the crystalized ginger really took it to another level!

  • Reply KeeKers December 20, 2013 at 8:00 am

    I am really looking for some super soft gingerbread cut-out cookies for Christmas. So I was wondering if you think that this recipe would work for that? Because these look fantastic!!

    • Reply Adrianna Adarme December 20, 2013 at 8:40 am

      Hmm…I’m not sure if this is the best cookie for that. You can try it?

      If you want to give it a go, I’d recommend wrapping it in plastic wrap, chilling it in the fridge for an hour and then rolling it out and then cutting it. Be sure to flour your cookie cutter because this dough is a bit sticky!

      • Reply KeeKers December 20, 2013 at 4:47 pm

        Well maybe I’ll keep looking for a good cut out recipe. But I’m definitely going to try this recipe, still! I found another good ginger cookie recipe, but I’m always looking for new recipes!

  • Reply Emily @ Life on Food December 15, 2013 at 4:58 am

    I am in love with soft chewy gingerbread cookies. I bet Santa would be a happy man if we left some of these out for him Christmas eve.

  • Reply Slenderette December 14, 2013 at 1:50 pm

    I have been following your blog for a while now, but this is my first post. Call me a quiet watcher in the corner. This recipe really made my day! The cookies are an amazing balance of flavor and will work great for my family care packages this Christmas. Thanks for taking the time to make them and write about it.

    • Reply Adrianna Adarme December 14, 2013 at 2:44 pm

      YAY! Looove! So glad you loved them. Happy Holidays.

  • Reply Rebecca December 12, 2013 at 10:40 am

    They look amazing! I love the recipe 🙂

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