Soft Chewy Ginger Cookies (Printable)

Chewy ginger treats with warm spices and sugar crust, ideal for cozy afternoons or holiday enjoyment.

# 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

# Step-by-Step:

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

# Expert Advice:

01 -
  • They're impossibly chewy in the center with a snappy sugar crust that catches between your teeth in the best way.
  • The spice blend is warm and grounding without ever tasting medicinal or overwhelming.
  • You can have them cooling on a rack in under 30 minutes from start to finish.
  • They actually taste better the next day, which is rare enough to mention.
02 -
  • Don't overbake these—the magic is in the chewy center, so pull them out when the edges look firm but the middle still has a slight shimmer.
  • If your dough feels too soft or sticky after mixing, refrigerate it for 15 minutes before scooping; warm dough spreads too much.
  • The molasses is essential; it creates moisture that keeps these cookies soft even after a few days, unlike most spiced cookies that dry out quickly.
03 -
  • If your kitchen is cold, the butter won't soften enough—warm the bowl over steam from a pot of water for 20 seconds to speed things up without melting it.
  • Dip your cookie scoop in water between cookies so the dough releases cleanly and the cookies bake evenly without stuck pieces.
  • These cookies freeze beautifully as raw dough balls; bake them straight from frozen, adding just 1 to 2 minutes to the bake time for the same chewy result.
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