No holiday cookie tray is complete without these soft, Chewy Ginger Cookies made with molasses and crystallized (candied) ginger. Packed with warm spices and rolled in sugar for a sparkling finish, they’re as beautiful as they are delicious.
These ginger cookies are a favorite and a must-bake every holiday season. Easy to make, they're popular with adults and children alike.
And just like these Holiday Chocolate Crinkle Cookies and these Matcha Sugar Cookies, these ginger spice cookies are perfect for making ahead of time and freezing.
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How to Make Them
This recipe for soft and chewy ginger molasses cookies is adapted from Fine Cooking and incorporates crystallized ginger for an extra layer of flavor. If crystallized (candied) ginger isn’t available at your local grocery store, it can be ordered online.
Here's an overview of the ingredients and steps, please see full instructions with ingredient amounts at the bottom of the post.
Ingredients Overview
- All-purpose flour
- Ground ginger, cinnamon and cloves. The combination of these spices together creates a spice blend perfect for the holiday season.
- Baking soda and salt
- Unsalted butter
- Brown sugar and granulated sugar. Using both brown and granulated sugar enhances the cookies’ flavor while creating the perfect texture—slightly crisp edges with soft, chewy centers.
- Egg
- Molasses
- Crystallized (candied) ginger: Added for a burst of ginger flavor. Can be omitted.
Steps Overview
- In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt.
- Beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, molasses, and crystallized ginger until well combined.
- Add the dry ingredients, mixing on low speed until a soft dough forms.
- Refrigerate for 45 minutes to an hour to prevent excessive spreading and enhance chewiness.
- Line baking sheets with parchment paper or silicone mats and preheat the oven to 350°F.
- Scoop the dough into balls, roll them in granulated sugar, and place them 2 inches apart on the baking sheet.
- Bake for 9–10 minutes until puffed and lightly browned on the bottom. The cookies should feel dry to the touch but remain soft inside.
- Let the cookies cool slightly (a couple of minutes) on the cookie sheets before transferring them to a wire rack. Once cooled, store them in an airtight container.
Tips for Making the Best Candied Ginger Cookies
- It's a good idea to plan ahead when making these cookies, as chilling the dough helps maximize their chewiness. If you prefer crispier cookies, you can skip the chilling and bake them right away.
- For ginger cookies that stay soft, thick and chewy, chill the cookie dough for at least 45 minutes to an hour before baking.
- For an easier process, you can form the dough into balls before chilling, as chilled dough can sometimes be tough to scoop. Use a cookie scoop to portion even sized balls of dough. Roll the cookie dough in your palms to form a ball and then roll the cookie ball in granulated sugar.
- Since the cookies will spread as they bake, be sure to place them a couple of inches apart on the baking sheet.
- For chewy cookies that stay soft, bake just until they feel dry to the touch and are slightly golden underneath.
Storage Instructions
These ginger biscuits will stay fresh, soft and chewy for days if stored at room temperature in an airtight container.
You can also bake these ahead of time and freeze them for up to three months. Place the cookies in an airtight container with wax paper in between the cookie layers.
Thaw the chewy ginger cookies in the refrigerator overnight. Then remove them from the refrigerator and let them come to room temperature before serving.
Find more delicious cookie and dessert recipes perfect for the holiday season in my Holiday Favourites.
Enjoy!
More Holiday Cookie Recipes
- Chewy Chocolate Chip Cookies
- Italian Amaretti Cookies
- Espresso Cardamom Shortbread Cookies
- Chocolate Peppermint Sugar Cookies
Chewy Ginger Cookies Recipe
Ingredients
- 2.25 cups unbleached all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup molasses
- 3 Tablespoons finely chopped crystallized ginger
- ⅓ cup extra granulated sugar for rolling the cookies in
Instructions
- 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 45 minutes to an hour.
- Position a rack in the middle of your oven and then preheat it to 350°F.
- Pour approximately ⅓ cup granulated sugar into a shallow bowl.
- Using a number 50 cookie scoop, scoop the dough and shape into balls.
- Roll each cookie 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 an airtight container.
Notes
- Chill the cookie dough for 45 minutes to an hour before baking. This step ensures the dough doesn't spread too much and that the ginger cookies stay soft, thick and chewy. You can form the dough into balls before chilling. This way, the dough is ready to bake straight from the fridge, as chilled dough can sometimes be tough to scoop.
- These cookies are great for freezing, just wrap them up well and store them in an airtight container. Thaw the cookies overnight in the refrigerator.
Nutrition
This post for Chewy Ginger Cookies was previously published, it has been updated.
skd says
These cookies look yum. I am sure they are a must try this holiday season.
Sweet and Savoury Pursuits says
Thank you! Definitely a must try!
Stephanie | pinotte food blog says
Thanks for the make-ahead tip! They look so yummy!
Sweet and Savoury Pursuits says
My pleasure and thanks so much!
sugarlovespices says
I can eat crystallized ginger by the handfuls, I love it! Nice touch here, and the cookies look like they've just come out of a fancy bakery. I can see why they're a hit!
Sweet and Savoury Pursuits says
Thank you, crystallized ginger is delicious and since ginger is good for us I think it's only fair we get to enjoy it in all its forms, even if it's covered in sugar!
thefoodblognet says
I was planning to make some ginger cookies today, and this recipe looks perfect! Thank you.
Sweet and Savoury Pursuits says
Thank you, hope you love them as much as my family does!
Munira says
I made these in December and they were an instant favourite with the boys! Shamoel asked for them instead of chocolate chip cookies.
sweetandsavourypursuits says
Hi Munira, that's great. They were a hit at home as well, in fact I didn't have any left for my Christmas cookie tray. I should have made a double batch!