Complete your holiday cookie tray with these homemade soft Chewy Ginger Cookies made with molasses as well as ground and crystallized ginger.Jump to Recipe Print Recipe
These Chewy Ginger Cookies have to be one of our favourite cookie recipes. We have been making them for a few years and they’re always a big hit with adults and children alike.
We look forward to making them every year so that we can include them on our dessert trays during the holiday season.
How to Make Soft & Chewy Ginger Cookies
These ginger spice cookies are easy to make, have a slightly crunchy exterior from rolling each ball of cookie dough in granulated sugar, but are soft and chewy inside.
I adapted the original recipe for these ginger cookies from Fine Cooking, I love how they include crystallized ginger in their recipe. If you can’t find crystallized ginger (or candied ginger) in your grocery store, it can be ordered online.
I modified the recipe a bit by reducing the amount of ground ginger and adding ground cinnamon and a touch of ground cloves. The combination of those three spices together is simply divine.
It’s a good idea to plan ahead when making these cookies since you will have to chill the dough if you want to maximize their chewiness.
I recommend you chill the cookie dough for at least 45 minutes before baking them. This will ensure the dough doesn’t spread too much and that the ginger cookies stay soft, thick and chewy.
I used both granulated and brown sugar instead of only granulated sugar in this recipe. I like the way brown sugar compliments the flavour of the spices and molasses in this cookie.
Once the dough has chilled, use a cookie scoop to scoop the dough. Roll the cookie dough in your palms and then roll the cookie ball in granulated sugar. Place cookies a couple of inches apart on the baking sheet.
If you prefer your cookies on the crispier side, then skip the refrigeration and bake them right away.
Not only are these ginger cookies delicious but they’re also pretty with all the crinkles on their surface and the sparkle of the granulated sugar.
The cookies will stay fresh, soft and chewy for days if stored in an airtight container. You can also bake them ahead of time and frozen for up to three months. Cookies should be placed in an airtight container or freezer bag.
Find more delicious cookie and dessert recipes perfect for the holiday season in my Holiday Favourites. Enjoy!
If you make this recipe let me know how it went for you in the comment section below. I’d love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Chewy Ginger Cookies
- 2-1/4 cups unbleached all-purpose flour
- 2 tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1/4 cup molasses
- 3 tbsp. finely chopped crystallized ginger
- 1/3 cup extra granulated sugar for rolling the cookies in
- In a bowl, combine the flour, ground ginger, ground cinnamon, cloves, baking soda, and salt. Whisk until blended, set aside.
- In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until light and creamy, about 3 minutes.
- Add the egg, molasses, and crystallized ginger; beat well.
- Add the dry ingredients and mix on low speed until well blended and the dough is well mixed.
- Chill the dough in the refrigerator for approximately half an hour to an hour.
- Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
- Position a rack in the middle of your oven and then preheat it to 350°F.
- Pour approximately 1/3 cup granulated sugar into a shallow bowl.
- Using a number 50 cookie scoop, scoop the dough and shape into balls.
- Roll each ball into the granulated sugar to coat. Set the balls 2 inches apart on the prepared sheet pans.
- Bake until the cookies are puffed and the bottoms are lightly browned, about 9-10 min.
- The cookies should feel dry to the touch but still soft inside.
- Let the cookies cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.
- When cool, store the cookies in airtight containers.
This post for Chewy Ginger Cookies has been updated with new pictures and the recipe was adjusted to include some chilling time.