Complete your holiday cookie tray with these homemade soft Chewy Ginger Cookies made with molasses and crystallized (candied) ginger.
These Chewy Ginger Cookies have to be one of our favourite cookie recipes. Not only are these crystallized ginger cookies delicious but all the crinkles on their surface and the sparkle of the granulated sugar makes them really pretty.
We look forward to making them every year so that we can include them on our dessert trays during the holiday season. Just like these Holiday Chocolate Crinkle Cookies and these Matcha Sugar Cookies, they're always a big hit with adults and children alike!
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 on the inside.
I adapted the original recipe for these ginger cookies with candied ginger 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.
- All-purpose flour
- Ground ginger, cinnamon and cloves. The combination of these three spices together is simply divine.
- Baking soda and salt
- Unsalted butter
- Brown sugar and granulated sugar. I used both granulated and brown sugar instead of only granulated sugar in this recipe because I like the way brown sugar compliments the flavour of the spices and molasses.
- One egg
- Crystallized ginger
Tips for Making these Cookies:
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.
Chill the cookie dough for at least 45 minutes to an hour before baking them. This will ensure the dough doesn't spread too much and that the ginger cookies stay soft, thick and chewy.
If you prefer your cookies on the crispier side, skip the refrigeration and bake them right away.
Once the dough has chilled, use a cookie scoop to scoop 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, remember to place the cookies a couple of inches apart on the baking sheet. If you like your cookies soft, bake them until they feel dry to the touch and are slightly golden underneath.
These ginger cookies will stay fresh, soft and chewy for days if stored at room temperature in an airtight container.
You can also bake them 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.
More Holiday Cookie Recipes
- Chewy Chocolate Chip Cookies
- Italian Amaretti Cookies
- Espresso Cardamom Shortbread Cookies
- Chocolate Peppermint Sugar Cookies
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
- ¼ tsp. 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 tbsp. finely chopped crystallized ginger
- ⅓ 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 45 minutes to an hour.
- 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 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.
- 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.
This post for Chewy Ginger Cookies was previously published, it has been updated.