Soft Chewy Ginger Cookies are tender, perfectly spiced ginger cookies and a favorite holiday treat. If you prefer soft, chewy gingersnaps rather than crisp cookies, this recipe is for you. They’re easy to make and are ideal for Christmas cookie plates, cookie exchanges, or gifting to friends and neighbors.
Soft Chewy Ginger Cookies
While a crunchy gingersnap has its moment, these full-size soft ginger cookies are my go-to when I want something chewy and comforting. The ginger and molasses create a warm, spicy-sweet flavor that feels especially festive, but is delicious any time of year.
This recipe is straightforward and forgiving. You’ll need a mixer and a few bowls, and there’s no need to refrigerate the dough—these cookies bake up soft and chewy right away.
If you prefer a denser, crisper cookie, omit the baking soda. The recipe as written produces a soft, chewy texture that many people love, but you can tweak the leavening to change the result.
The spice balance in these cookies is warm and subtle, making them crowd-pleasers at gatherings. They travel well and make thoughtful homemade gifts for teachers, coworkers, or neighbors.
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Soft Chewy Ginger Cookies
Equipment
- Stand Mixer
- Mixing Bowl
- Baking Sheets
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda* (omit for a denser, crisper cookie)
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1/4 tsp salt
- Additional sugar for rolling the dough
Instructions
- Preheat the oven to 350°F (175°C).
- In a stand mixer bowl or a large mixing bowl, cream the butter and sugar until light and fluffy.
- Beat in the egg and molasses until combined.
- In a separate bowl, whisk together the flour, ground ginger, baking soda (if using), ground cloves, cinnamon, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until incorporated.
- Roll the dough into 1 1/2-inch balls, then roll each ball in additional sugar.
- Place the sugared dough balls about 2 inches apart on parchment-lined baking sheets.
- Bake at 350°F until the cookies are puffed and lightly browned, about 10–12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to finish cooling.
Notes
*Omitting the baking soda yields a denser, slightly crisper cookie. With baking soda, the cookies are lighter and chewier.
Nutrition
Calories: 115 kcal (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert
Cuisine: American
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