Soft Ginger Cookies without Molasses

5 from 1 vote

Bursting with cozy, warm spices and perfect for the holidays, these soft ginger cookies are made without molasses and are ultra-chewy and delicious!

Total Time45

Course: Christmas Recipes, Cookies, Holiday Baking

Cuisine: American

Servings: Cookies

Calories: 133kcal

Author: Jessica

Preheat oven to 350°F.
In a small mixing bowl combine the flour, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt. Stir to combine and set aside.
Add the granulated sugar, brown sugar, butter, and margarine to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until creamy. Add the egg and mix for about 30 seconds. Add in the dry ingredients and mix on a medium-slow speed, until just combined, be careful to not overmix the dough.
Using a cookie scoop or a spoon, scoop out cookies that are about the size of a golf ball, or around 1 tablespoon each. Roll them into spheres and place on a cookie sheet, leaving about 2" between each cookie. Bake for 11-13 minutes, or until the bottoms are golden brown.
Remove the cookies from the cookie sheet and transfer them to a rack to cool completely.

Avoid overmixing the dough. Only mix the dry ingredients until no dry bits remain in the batter.
To use fresh ginger instead of powdered ginger, substitute powdered ginger for 1-2 teaspoons of fresh minced ginger. Fresh ginger could cause the cookies to spread a little thinner as it will add some additional liquid to the recipe.
Regular flour can be substituted for a gluten-free 1-to-1 blend, making these cookies gluten-free.
To make these cookies vegan, substitute the butter and margarine for a plant-based alternative. Substitute the egg for a flax egg, made by combining 1 tablespoon ground flax seed with 2 ½ tablespoon water.
Margarine can be substituted for all real butter but using margarine will ensure that these cookies are ultra-chewy and soft.
Add a simple vanilla icing to the tops of these ginger cookies to make them extra special. Combine 1 cup powdered sugar, 2 teaspoons milk, and 1 teaspoon vanilla. Stir to combine and drizzle overtop of the cookies.
Ginger cookies can be stored in an airtight container at room temperature for up to 5 days. Baked cookies and unbaked dough balls can be frozen for up to 3 months. To bake dough balls, let thaw at room temperature for a few hours, increase the baking time by a couple of minutes and bake as normal.