Chewy Ginger Cookies Recipe

If you’ve ever found yourself craving something spicy, sweet, and perfectly soft, I’m about to share a game-changer with you — my Chewy Ginger Cookies Recipe is one of those treats that’ll have you hooked from the very first bite. I absolutely love how these cookies come out big, soft, and unbelievably chewy, with just the right amount of warm spices and molasses flavor. Whether you’re new to baking ginger cookies or you’ve made a few batches already, this recipe helps you get that perfect texture every single time — trust me, your kitchen and loved ones will be super grateful you gave this one a try!

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Ingredients You’ll Need

The magic behind this chewy ginger cookies recipe isn’t just in the spices — it’s the way each ingredient plays its roll, from the richness of butter to the deep molasses sweetness. I always recommend quality molasses and fresh spices; they make a huge difference!

• All-purpose flour: The trusty base that creates structure without making cookies tough.
• Baking soda: Helps the cookies spread just the right amount, giving that soft edge.
• Salt: Balances sweetness and enhances all those warm flavors.
• Ground ginger: The star spice here — fresh, ground ginger brings a zingy warmth.
• Ground cinnamon: Adds soothing, sweet spice that complements ginger beautifully.
• Ground cloves: Just a pinch adds depth and complexity to the spice blend.
• Ground allspice: Subtle but important for rounding out the flavor profile.
• Unsalted butter: Softened is key for easy mixing and the rich, tender crumb you love.
• Granulated sugar: Used in two stages — mixed in for sweetness and extra for rolling the cookie balls, giving that slight crunch you’ll enjoy.
• Large egg: Binds everything together and contributes to the softness.
• Molasses: This gives the cookies that deep, luscious flavor and chewiness that makes them unique.

Variations

I love making these cookies my own depending on the season or what I have on hand, and you should too! Don’t be shy about tweaking the spices or adding little extras — it makes baking feel like your personal experiment.

• Spice it up or down: Some days I bump up the ginger for a stronger kick, other times I reduce the cloves if it feels too intense.
• Chocolate chip mix-in: Tried adding mini dark chocolate chips once — my family went nuts over that twist.
• Gluten-free version: Swap the all-purpose flour for a 1-to-1 gluten-free blend to accommodate dietary needs without losing texture.
• Vegan adaptation: Use vegan butter and an egg substitute like flax eggs, plus swap molasses carefully to keep that signature taste.

How to Make Chewy Ginger Cookies Recipe

Step 1: Prep Your Oven and Dry Ingredients

Start by heating your oven to 350°F — you want it nice and ready so the cookies bake evenly. While it warms, whisk together the flour, baking soda, salt, and all the spices in a medium bowl. This early combo ensures every bite has balanced flavor, and your baking soda is evenly dispersed for that perfect rise.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat your softened butter on low speed for about 30 seconds. Then gradually add the full 1 cup of sugar, upping your mixer to medium and beating until the mixture is light and fluffy. This step is crucial — it traps air, helping give your cookies their soft texture.

Step 3: Blend in Egg and Molasses

Once your butter and sugar are perfectly creamed, add the egg and molasses. Beat well on medium speed until everything comes together into a smooth, luscious batter. This molasses addition is what makes these cookies stand out — the deep caramel-like flavor and moisture translate directly to chewiness.

Step 4: Combine Dry and Wet Mixtures, Chill Dough

Slowly incorporate your dry mix into the wet mixture at low speed. Don’t overdo it — you’re just aiming for a thick yet soft dough. After mixing, pop the dough in the fridge for 20 minutes. I discovered this chilling trick keeps the dough from spreading too much and helps lock in moisture for those chewy centers.

Step 5: Shape, Roll, and Bake

Place the remaining ⅓ cup of sugar in a small bowl. Scoop dough into large 2-inch balls — I find this size gives the best chewy center to edge ratio. Roll each ball in the sugar until coated, then space them about 2 inches apart on your lined baking sheets. Bake for about 10 minutes. Remember, they’ll be puffy and soft when you take them out — don’t wait for them to harden in the oven; they’ll set as they cool.

How to Serve Chewy Ginger Cookies Recipe

Garnishes

I usually keep these cookies simple — the sugary coating adds just enough crunch, and the spices shine through. However, sprinkling some finely chopped crystallized ginger on top before baking adds a zingy burst that I adore and guests often ask about.

Side Dishes

One of my favorite pairings is a warm cup of chai tea or a mug of creamy hot chocolate. The spices in the cookies complement the drinks perfectly. Sometimes, I serve them alongside vanilla ice cream for an indulgent dessert twist that never disappoints.

Creative Ways to Present

For holiday parties, I like arranging these chewy ginger cookies on a festive platter, sprinkled with edible gold dust or paired with candied orange slices. Wrapping a few in cellophane tied with a ribbon also makes for thoughtful homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay perfectly chewy for about 4-5 days, which makes for excellent midweek treats!

Freezing

Freezing these cookies is a lifesaver. I freeze the dough balls before baking, spaced on a tray until solid, then transfer to a freezer bag. When I want freshly baked cookies, I just bake them straight from frozen, adding a couple extra minutes to the baking time.

Reheating

If you have leftover cookies that lost some warmth or softness, pop them in a 300°F oven for 5 minutes or microwave for 10-15 seconds wrapped in a slightly damp paper towel to revive that chewy goodness.

FAQs

Final Thoughts

I used to struggle with finding a ginger cookie recipe that was soft and chewy instead of hard as a rock, but once I nailed this one, it became my go-to for holiday baking and beyond. These chewy ginger cookies feel like a warm hug straight from the oven — I hope you enjoy making them as much as I do. Give it a try, and don’t be surprised if you suddenly become the official cookie hero in your circle!

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