Soft Chocolate Ginger Cookies Recipe

Name: Soft Chocolate Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter softened; 1/2 cup light brown sugar packed; 1/2 cup granulated sugar; 1 egg; 1/4 cup molasses; 2 teaspoons vanilla extract; 1 3/4 cups all purpose flour; 3/4 cup unsweetened cocoa powder; 2 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

3/4 cup unsalted butter softened
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1 egg
1/4 cup molasses
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
2
Place butter, brown sugar, and granulated sugar in medium bowl. Use hand mixer to beat on medium speed until well-combined, 1 minute. Add egg, molasses, and vanilla extract and continue to beat until smooth, 30 seconds.
3
Sift flour, cocoa, spices, baking soda, and salt into bowl. Beat on low speed, scraping sides of bowl with rubber spatula as needed, until smooth dough forms.
4
Divide cookie dough into balls about 2 Tbsp. each and arrange on baking sheets at least 1 inch apart from one another. Transfer sheets to freezer while oven preheats, 10-15 minutes. Alternately, place dough balls on a small baking sheet or large plate to freeze, then transfer to the baking sheets for baking.
5
Pro tip: If dough is initially too sticky to work with, refrigerate for 10 minutes before dividing into balls. If desired, roll balls of dough lightly in powdered sugar - they will create a nice cracked pattern as they bake!
6
Preheat oven to 350u00b0F.
7
Bake cookies on middle rack of oven until puffy and cracked, 15-17 minutes.
8
Pro tip: If the baking sheets do not both fit on the middle rack, place one on the bottom rack and switch the two sheets halfway through the cook time so the bottom ones do not get too crispy. Keep a close eye on them to make sure nothing burns.
9
Check to see that cookies are done. Remove from oven or add time as needed.
10
Allow cookies to rest and firm up on sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

782

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup unsalted butter softened, 1/2 cup light brown sugar packed, 1/2 cup granulated sugar, 1 egg, and more.

Yes, Soft Chocolate Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Soft Chocolate Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions