Soft chewy ginger cookies (Printer-friendly)

Chewy, warmly spiced soft ginger cookies with a sparkling sugar crust, ideal for cozy afternoons.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt; set aside.
03 - In a large bowl, beat softened butter with 1 cup sugar until light and fluffy, approximately 2 minutes.
04 - Beat in the egg, molasses, and vanilla extract until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until incorporated.
06 - Scoop dough into 1-inch balls (about 1.5 tablespoons each) and roll each in reserved granulated sugar to coat.
07 - Place dough balls 2 inches apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges are set and centers remain slightly soft for a chewy texture.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're chewy in the middle with crispy edges, so you get two textures in every bite.
  • The molasses gives them a deep, almost mysterious flavor that keeps people coming back for more.
  • They come together faster than you'd expect, perfect for when you need homemade treats without the stress.
02 -
  • Don't overbake these—the centers should look almost underdone when they come out, because they set as they cool and that's what keeps them chewy instead of hard.
  • Softened butter is non-negotiable; cold or melted butter will completely change the texture and how the cookies turn out.
  • These cookies actually taste better the next day, once the spices have had time to mellow and deepen in flavor.
03 -
  • If you prefer crispier cookies, bake them 1 to 2 minutes longer until they feel more set throughout, but know that you're trading some chewiness for crunch.
  • For extra spice intensity, increase the ground ginger to 2.5 teaspoons, or stir in 1/2 cup of chopped crystallized ginger for bursts of sharp, sweet spice.
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