Ready to try the best ginger cookies ever? Follow this recipe to make soft and chewy cookies with the perfect amount of ginger spice!

Soft and Chewy Ginger Cookies

Soft and chewy cookies that are packed with flavour!

Course Dessert, Snack
Servings 25 cookies


  • 3 cups all purpose flour (I used nutriblend)
  • cups whole wheat flour
  • 4 tsp. ground ginger
  • 2 tsp. baking soda
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cloves
  • ¼ tsp. salt
  • 1 ½ cups butter
  • 2 cups granulated sugar (I used organic evaporated cane juice)
  • 2 eggs (I used free range from my friend Sandi who recently became a country girl)
  • ½ cup molasses (I used pure without sulphites)
  • ½ cup coarse sugar (I used just a bit)


  1. Preheat the oven to 350°F.

  2. In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
  3. In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with wooden spoon.
  4. Using a ¼ cup ice cream scoop, shape dough into 2-inch balls. Roll in the coarse sugar. Place on an ungreased cookie sheet about 2 ½ inches apart.
  5. Bake for 12 to 14 minutes until cookies are light brown and puffed. (Do not over bake or cookies will not be chewy.) Let stand for 2 minutes before transferring to cooling rack. Cool.