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

0 from 0 votes
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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Recipe Rating

  • Reply sandra December 11, 2013 at 11:17 am

    gingerbread is soooo much the perfect thing during the holidays – why is it? the spice? the dark sugar? the soft chewiness? Although, I personally LOVE gingersnaps… for the record.

  • Reply Pamela December 11, 2013 at 9:49 am

    I love a good crunchy gingersnap – they’re great with a bit of lemon curd, too!

  • Reply cindy December 11, 2013 at 7:24 am

    I love gingery cookies! and I really don’t discriminate, I love a crunchy gingersnap, too. Crunch is just so satisfying, sometimes…but, I’d never turn down a soft cookie. Basically, I’ll take em all.

  • Reply Allison December 10, 2013 at 8:00 pm

    I made these this afternoon, pretty much as soon as I saw the post in my inbox. Fantastic! I rarely make blog recipes the very moment I read them…in fact, this may be the first time. This is going into regular rotation at my house. Thanks for posting this!

  • Reply Wens December 10, 2013 at 2:49 pm

    I LOVE gingersnaps! I guess they’re all for me! Although I def love anything gingery. Thanks for the recipe 🙂

  • Reply Heather December 10, 2013 at 1:05 pm

    Okay…so how long did it take you to balance that cookie on the glass of milk?! I am definitely making these.

    • Reply Adrianna Adarme December 10, 2013 at 8:55 pm

      Haha. Surprisingly it stood up there pretty easily. I didn’t think it was gonna hold and actually thought it was gonna fall into the cup of milk but it didn’t! WOOT!

  • Reply Stacey December 10, 2013 at 9:42 am

    Yep yep yep. So dreamy.

    • Reply Stacey December 30, 2013 at 10:00 am

      Just wanted to come back and say that I made these Friday and they were AMAZING. They made all of my soft chewy gingerbread dreams come true.

  • Reply cherie December 10, 2013 at 9:30 am

    These look great 🙂

    I love gingersnaps though – just sayin’

  • Reply Tracy | Peanut Butter and Onion December 10, 2013 at 7:58 am

    I love love love gingerbread anything. These are going on my to do list

  • Reply Taylor December 10, 2013 at 7:47 am

    I just had a conversation with a co-worker this morning about how gingersnaps are our favorite cookie. And out of every cookie I ever bake for the office, gingersnaps always go the fastest. So take that, internet. BUT that being said, I love all things gingery and the idea of a soft gingery cookie makes me feel cozy already. I’ll have to add these to my to-bake list this year!

  • Reply Erin/babesinthriftland December 10, 2013 at 7:45 am

    I love ginger snaps! So good with pumpkin dip. Mmmm.

    • Reply Adrianna Adarme December 10, 2013 at 8:15 am

      Yes yes, pumpkin dip! Ahhh! Forgot about that combo.

  • Reply Katrina @ WVS December 10, 2013 at 5:31 am

    These definitely look like the perfect cookie. Yum!

  • Reply Ali @ Inspiralized December 10, 2013 at 5:20 am

    loving that nail polish and this recipe looks amazing – I love all the spices and the color of the gingerbread. pinning!

  • Reply Monica December 10, 2013 at 3:40 am

    I’m definitely a soft ginger cookie girl myself, too! This recipe looks amazing. I’ve been wanting to make something similar with crystallized ginger…heading to the Whole Foods bulk bin! : )

  • Reply Belinda@themoonblushbaker December 10, 2013 at 2:31 am

    Girl, you have me to a T. In Australia they are everywhere, and they are always the stale ones at the bottom of the tin at my place. Funny enough I love ginger desserts, so it must be texture right?

    These look dark and decant, Can not wait for tomorrows post!

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