If you’re after a cozy, comforting treat that melts a little bit in your mouth while delivering spicy warmth, then I really think you’ll adore this Chewy Ginger Cookies Recipe. I mean, these cookies have that perfect balance of soft, chewy texture with a bold kick of ginger and spices. When I first tried making these, I was hooked immediately! So keep reading—I’ve packed in everything you need to make these your new go-to ginger cookies.
Why You’ll Love This Recipe
- Perfect Chewy Texture: Unlike crunchy gingersnaps, these cookies stay soft and pillowy, making every bite downright delightful.
- Balanced Warm Spices: Ginger, cinnamon, cloves, and allspice come together to create a cozy flavor that warms you from the inside out.
- Simple Ingredients: No fancy pantry items needed — just everyday ingredients you probably already have in your kitchen.
- Makes a Great Gift: These cookies keep well and have a homemade charm that makes them perfect for sharing.
Ingredients You’ll Need
Each ingredient in this Chewy Ginger Cookies Recipe plays an important role, melding to build those big, soft, and chewy gems you’ll love. Plus, I always recommend fresh spices for the best flavor punch—you’ll notice the difference right away.
- All-purpose flour: The backbone of the cookie, it creates the structure but keeping it all-purpose keeps the cookies soft instead of too dense.
- Baking soda: Helps the cookies rise just enough, contributing to that perfect chewiness.
- Salt: Balances the sweetness and enhances the warm spices.
- Ground ginger: The star spice! Fresh ground ginger gives these cookies their signature zing.
- Ground cinnamon: Adds that classic warmth that complements ginger beautifully.
- Ground cloves: A tiny pinch gives depth and complexity without overpowering.
- Ground allspice: A subtle layer to the spice mix making the flavor more rounded.
- Unsalted butter: Softened to the right consistency, butter brings richness and tenderness.
- Granulated sugar: Some for the dough and some extra for rolling — the sugar coating creates that lovely, crackly exterior.
- Large egg: Binds it all together and helps with moisture.
- Molasses: This gives the cookies their deep color, moist chew, and that classic gingerbread note.
Variations
What I really love about this Chewy Ginger Cookies Recipe is how easily you can tweak it to suit your needs or mood. I often play around with add-ins and even swap ingredients—don’t be shy to get creative!
- Add-Ins: My family goes crazy when I toss in some chopped crystallized ginger or even dark chocolate chips for that extra bite of flavor and texture.
- Spice Swap: If you want a bit more heat, sprinkle in some freshly ground black pepper or ginger powder for an extra zing.
- Gluten-Free: I sometimes replace the all-purpose flour with a 1:1 gluten-free blend, and it turns out just as chewy and delicious.
- Sweetener Alternatives: Try swapping molasses for honey or maple syrup for a different but equally delicious flavor profile.
How to Make Chewy Ginger Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
First things first—preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. Whisk together all the dry ingredients: flour, baking soda, salt, and the mix of spices—ginger, cinnamon, cloves, and allspice. Having this ready to go makes the process smooth and speedy.
Step 2: Cream Butter and Sugar
Using either your stand mixer with paddle attachment or a hand mixer, beat the softened butter on low for about 30 seconds to get it nice and soft but not melted. Gradually add 1 cup of granulated sugar and then beat on medium speed until the mixture is light and fluffy—this step is crucial for that tender crumb.
Step 3: Add Wet Ingredients
Next, add the egg and molasses to the butter mixture. Beat well at medium speed until it’s smooth and creamy. The molasses is what gives these cookies their signature depth and chewiness, so don’t skip it!
Step 4: Combine Dry and Wet Mixtures
With the mixer on low speed, gradually add the dry ingredients into the wet. Mix just until a thick, soft dough forms—you definitely don’t want to overmix here, or the cookies will turn out tough instead of chewy.
Step 5: Chill and Shape
Pop the dough in the fridge for about 20 minutes to firm up—it helps prevent over-spreading during baking. Then, take the dough and roll it into large balls about 2 inches in diameter. Roll each ball in the remaining 1/3 cup of sugar for a pretty crackly finish.
Step 6: Bake and Cool
Set your sugared dough balls on the prepared sheets with about 2 inches of space between them. Bake for roughly 10 minutes until they’re puffy and soft to the touch—not completely firm, because that’s the secret to chewiness. Let them sit on the sheet for 2 minutes before transferring to a wire rack to cool completely. Patience here pays off!
Pro Tips for Making Chewy Ginger Cookies Recipe
- Butter Temperature: Make sure your butter is softened but not melted; I learned the hard way that melted butter leads to more spreading and less chewiness.
- Don’t Skip Chilling: That 20-minute chill is key to maintaining the dough shape, especially if your kitchen is warm.
- Roll in Sugar Right Before Baking: This gives the cookies a subtle crunch on the outside and a beautiful appearance.
- Watch Your Bake Time: Cookies will look slightly underbaked when you pull them out—that’s exactly when you want them for that chewy center.
How to Serve Chewy Ginger Cookies Recipe
Garnishes
While I usually enjoy these ginger cookies just as they are, a sprinkling of powdered sugar or a drizzle of warm white chocolate can take them up a notch for special occasions—my kids especially love that sweet touch.
Side Dishes
These cookies pair beautifully with a warm mug of chai tea or a glass of cold milk—perfect for a cozy afternoon snack or a festive holiday spread.
Creative Ways to Present
I’ve found that stacking these cookies with a little twine around them makes for adorable gifts. For holiday parties, arranging them on a festive platter alongside gingerbread men and peppermint bark really impresses guests.
Make Ahead and Storage
Storing Leftovers
I like storing leftovers in an airtight container at room temperature—they stay soft and chewy for up to 5 days, but honestly, they rarely last that long in my house!
Freezing
For freezing, I usually freeze the dough balls before baking, separated on a tray, then transfer them to a zip-top bag once frozen. This way, you can bake fresh batches on demand, which is super handy.
Reheating
If you have leftover baked cookies, reheating them for about 10 seconds in the microwave softens them perfectly without drying them out. Just make sure not to overdo it to keep that chewy center intact.
FAQs
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What makes these cookies chewy instead of crunchy?
The key to chewiness in this recipe is the combination of molasses, baking soda, and gentle baking time. Molasses adds moisture and softness, baking soda helps the dough spread just enough, and pulling the cookies out when they are still slightly soft keeps that chewy texture intact.
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Can I use fresh ginger instead of ground ginger?
You can, but fresh ginger has much more moisture and a sharper flavor, so you’ll need to finely grate it and possibly reduce other liquids to compensate. To keep this chewy texture, I recommend sticking with ground ginger for consistency.
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How should I store these cookies to keep them fresh?
Store these cookies in an airtight container at room temperature, preferably layered with parchment paper to prevent sticking. They’re best enjoyed within 5 days to keep them wonderfully soft.
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Can I make this recipe vegan?
Absolutely! Replace butter with a vegan butter substitute and the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The molasses and spices stay the same, keeping that classic flavor.
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What’s the best way to add variety to these ginger cookies?
I love tossing in chopped crystallized ginger or mixing in some mini chocolate chips for added texture. You can also experiment with spices—adding nutmeg or cardamom gently shifts the flavor profile.
Final Thoughts
Honestly, this Chewy Ginger Cookies Recipe has become a staple in my baking rotation. They’re the kind of cookies you crave on a chilly afternoon, the ones that fill your kitchen with warm spice aroma and bring smiles all around. If you’re looking for a cookie that hits the sweet spot between soft and chewy with bold ginger flavor, do yourself a favor and try this recipe. I’m betting you’ll love it as much as my family does!
Print
Chewy Ginger Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 1 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Big Soft and Chewy Ginger Cookies offer a delightful twist on the classic gingersnap, featuring a soft and tender texture with rich ginger and warm spices. Perfectly sweetened with molasses and sugar, these cookies are ideal for those who prefer a moister, chewier treat over the traditional crisp snap.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/3 cup for rolling
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground allspice. This blend of spices ensures the characteristic warm flavor of ginger cookies.
- Cream Butter and Sugar: In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter on low speed for 30 seconds to soften further. Gradually add 1 cup of granulated sugar and beat on medium speed until the mixture is light and fluffy, creating the perfect base for your dough.
- Add Egg and Molasses: Beat in the large egg and molasses at medium speed until the mixture is smooth and well combined. The molasses gives the cookies their rich, deep flavor and chewy texture.
- Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients. Beat on low speed until a thick, soft dough forms. Be careful not to overmix as this can toughen the cookies. Once combined, chill the dough in the refrigerator for 20 minutes to firm up and meld the flavors.
- Form and Sugar the Dough Balls: Place the remaining 1/3 cup sugar in a small bowl. Shape the chilled dough into large balls about 2 inches in diameter. Roll each ball thoroughly in the sugar to coat evenly. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each ball to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for approximately 10 minutes. The cookies should appear puffy and remain soft to the touch when done. They will continue to set as they cool.
- Cool: Remove the baking sheets from the oven and allow the cookies to stand for 2 minutes on the sheets. Then transfer them to a wire rack to cool completely, ensuring a perfect chewy texture.
Notes
- If you prefer soft and chewy cookies rather than crunchy gingersnaps, this recipe is perfect for you.
- Chilling the dough helps control spreading and intensifies the flavors.
- For even larger cookies, you can increase the dough ball size but adjust baking time accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 301
- Sugar: 27.5 g
- Sodium: 164.3 mg
- Fat: 12.2 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 45.8 g
- Fiber: 0.8 g
- Protein: 3.1 g
- Cholesterol: 46 mg
