Some days call for a simple pleasure: a cookie that feels like a warm hug. These Sugar Cookie Ginger treats do exactly that, blending the classic soft sugar cookie with a gentle kick of ginger. They’re not too fussy but still offer a little something special that sneaks up on you in the best way.
One afternoon, I found myself distracted halfway through rolling the dough balls, the scent of ginger and vanilla filling the kitchen while the snow started to fall outside. The timer went off just as I was thinking about grabbing a cup of tea. That first bite was soft and tender, with a subtle warmth that lingered. Somewhere between the cinnamon and molasses notes, I realized these cookies weren’t just for the holidays—they’re for any moment you want to pause and savor.
- Soft and chewy texture that feels like a gentle treat, not a crunchy snack.
- Warm ginger and spices add depth without overpowering the classic sugar cookie flavor.
- Simple enough to make on a weekday afternoon—and that’s kind of the point.
- They hold their softness well, but you might miss that crisp edge if you’re a crunchy-cookie fan.
If you’re hesitant about trying something new, know this recipe is forgiving. It doesn’t demand perfect measuring or fancy tools—just a little time and a cozy spot to enjoy the smell of baking filling your kitchen.
PrintSugar Cookie Ginger
Delight in these soft and chewy Sugar Cookie Ginger cookies, perfectly spiced with warm ginger and sweet vanilla. A festive treat that combines the classic sugar cookie texture with a hint of ginger spice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup molasses
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves until well combined.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Beat in the egg, vanilla extract, and molasses until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Using a tablespoon, scoop dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Flatten each ball slightly with the bottom of a glass or your palm.
Bake for 8 to 10 minutes, or until the edges are set and lightly golden but the centers remain soft.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These cookies bake up nicely on any sturdy baking sheet—nothing fancy needed. I usually serve them with a hot cup of chai or just plain black tea, but they’re also surprisingly good with a scoop of vanilla ice cream if you’re feeling indulgent. If you want to mix it up, you could try adding a little fresh grated ginger for extra zing or swap out the molasses for honey, though that changes the flavor a bit. Sometimes I toss in a handful of chopped crystallized ginger, but I haven’t tested how that affects the chewiness fully.
FAQ
Can I make these cookies ahead of time? Yes, they keep well in an airtight container for several days, and you can freeze them too. Just thaw at room temperature before serving.
What if I don’t have molasses? You can substitute with honey or maple syrup, but expect a milder spice note.
Are these cookies gluten-free? The recipe uses all-purpose flour, but you might experiment with gluten-free blends, though texture will vary.
Sometimes the simplest recipes surprise you—in this case, with a quiet warmth and a softness that lingers long after the last cookie’s gone. Try making a batch the next time you want to slow down and enjoy a little sweetness.