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I look forward to these soft and chewy ginger cookies every single year. They’re the perfect mix of crispy edges and a super soft, doughy center. They’ve got all the warm spices and molasses flavor you expect from a classic ginger cookie. Plus, they make your whole kitchen smell incredible.

These cookies are, for the most part, pretty standard ginger cookies. But one thing that makes these cookies a little non-traditional is the combination of all-purpose flour and almond flour. I find that this keeps the texture extra soft and moist. I also like to add lots of spices and maybe a little more molasses than a standard cookie for extra flavor punch in each bite.

These make an amazing treat for holiday parties, cookie boxes, or honestly just your afternoon coffee break. They also freeze beautifully, so you can prep a batch and bake them off whenever you’re in the mood for a cozy cookie.

By the way, you might be wondering why a dietitian is posting cookie recipes. I believe that cookies (even the ones with lots of butter and sugar) can absolutely fit into a balanced diet. When we eat an overall balanced diet 80-90% of the time, we can fully enjoy our treats guilt-free. Food is meant to be enjoyed.

I hope you love these soft, chewy ginger cookies as much as I do. Leave a comment below if you try them! If you’re looking for more holiday cookie recipes, check out these triple chocolate peppermint cookies.

Soft & Chewy Ginger Cookies

These soft and chewy ginger cookies are packed with warm spices and molasses flavor. Perfect for holiday gatherings or cozy nights in.

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Prep 20

Cook 10

Chill 1

Total 1 30

Course Dessert

Cuisine Vegetarian

Servings 24 cookies

Calories 119 kcal

Ingredients

1/2 cup salted butter (at room temperature)
1/3 cup white sugar plus more, for rolling
1/3 cup brown sugar
1/4 cup molasses
1 egg (at room temperature)
1 tsp vanilla extract
1 1/4 cup all purpose flour (gluten-free AP flour works too)
1 cup almond flour
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon plus more, for rolling
1 tsp ground allspice (can sub ground cloves)

Instructions

Cream together the butter and both sugars using an electric mixer until light and fluffy (about 3-5 minutes)
Add molasses, egg, and vanilla extract and mix again until fully combined.
In a separate bowl, whisk the dry ingredients (flour, almond flour, baking soda, and spices) until fully combined.
Add dry ingredients to wet ingredients and mix well until fully incorporated. The dough should be thick.
Cover and chill in the refrigerator for at least 1 hour.
When ready to bake, preheat oven to 350F and line two large baking sheets with parchment paper.
For ~24 smaller cookies, shape dough into 1" balls. For ~12 larger cookies, shape dough into 2" balls.
Mix about 1/4 cup white sugar with 1 tsp cinnamon in a small bowl. Roll each dough ball in cinnamon sugar mixture, then place evenly on baking sheets.
Bake for 8-10 minutes or until the bottoms of the cookies are slightly browned and a toothpick comes out clean. If making larger cookies, bake for 10-12 minutes.