Chewy Ginger Cookies (VIDEO)




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a stack of chewy ginger cookies

Chewy Ginger Cookies are the ultimate fall and holiday cookie, full of warm spices and molasses, they’re crisp on the outside and nice and chewy inside.  They’re so easy to make and your whole house will smell amazing.

a stack of chewy ginger cookies with parchment paper dividers

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We make these chewy Ginger Cookies every year.  They’re not very flashy, but they are delicious.  The spices are just perfect, and even though they spread out while they bake, they stay nice and chewy.   A batch of these will put you in the holiday mood, guaranteed.

How to make chewy ginger cookies, step by step photos

This recipe comes from our good friend Liz.  When my girls were very young she opened up her sunny kitchen to them for an afternoon of holiday cookie baking.  They made a huge mess and many cookies that day, but these were the memory makers.  They scent the kitchen and are absolutely addictive when eaten warm from the oven.   Thanks Liz—not only for giving us a favorite family recipe but for introducing my girls to the joys of baking.  I would have been too preoccupied with the devastation in my kitchen to have pulled it off.  Once flour gets into the nooks and crannies and crevices of a kitchen it’s pretty much there for good…just like the image I carry with me of my girls dusted in white, proudly tasting their cookies.

Chewy Ginger Cookies stacked up in a tea towel

Chewy Ginger Cookies keep really well thanks to the molasses, and they’re sturdy, too.  They make a great choice for giving as a part of a cookie assortment, and for shipping.  They freeze well, too.  I guess you could say they’re the perfect cookie ;)  If you love chocolate, try my Chewy Chocolate Ginger Cookies ~ they have the same great flavor and texture, with a hint of chocolate.

a stack of chewy ginger cookies

 

Chewy Ginger Cookies are the ultimate fall and holiday cookie, full of warm spices and molasses, they're crisp on the outside and nice and chewy inside. #cookies #holidaycookies #Christmascookies #gingercookies #dropcookies #easycookies #fallcookies #falldessert #holidaydessert #cookieexchange #gingerbread #recipe #molasses #spice #gingersnaps #easy

 

other gingerbread treats from the blog…

Soft Glazed Gingerbread Cookies

a stack of soft glazed gingerbread cookies

 


 

Glazed Gingerbread Bundt Cake

Glazed Gingerbread Bundt Cake, partially sliced


Homemade Gingerbread Ice Cream

Homemade gingerbread ice cream being scooped out of a tub


Reader Rave ~

I was SO delighted to find your recipie. My sister and I love ginger cookies…especially chewy ginger cookies..mmmmmm! These are spot on delicious. Thank you for sharing…we are all smiling as we can’t stop eating them!”  ~Nancy


Chewy Ginger Cookies
Rate this recipe
124 ratings

Prep Time: 15 minutes

Cook Time: 12 minutes

Category: cookies, dessert

Cuisine: American

Yield: approximately 3 dozen

Chewy Molasses Ginger Cookies

Chewy Ginger Cookies are the ultimate fall and holiday cookie, full of warm spices and molasses, they're crisp on the outside and nice and chewy inside.  They're so easy to make and your whole house will smell amazing.

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 cups flour (will make flat cookies, if you prefer them puffier, use 2/14 cups)
  • 2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp powdered ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • extra sugar for rolling

Instructions

  1. Set the oven to 350F
  2. Cream the butter and sugar until fluffy.
  3. Add the egg and molasses.
  4. Add the dry ingredients and mix until blended.
  5. Form or scoop balls the size of a small walnut. Roll in granulated sugar to coat.
  6. Place on an un-greased or parchment paper lined baking sheet 2" apart.
  7. Bake for 10-12 minutes, an let cool slightly on the pan before transferring to a rack.
Nutrition label for Chewy Ginger Cookies

notes ~

  • There’s no need to chill this dough before baking, but you can certainly make it ahead if you like.
  • To freeze the dough I suggest scooping it out onto a baking sheet and freezing until the dough balls are solid.  Then put the dough into a zip lock freezer bag.  Thaw the dough balls before rolling and baking.

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Leave a Reply

154 Comments

  • Reply
    Gam Johnson
    January 18, 2019 at 4:16 pm

    So soft. The ginger cookies are awesome!! I made these cookies an hour age and OMG!! I substituted Splenda for the sugar and added fresh ginger(I LOVE IT) in addition to the powdered ginger and all was well. I used Splenda because I knew I wanted to eat two with my coffee. LOL

    • Reply
      Sue
      January 18, 2019 at 4:20 pm

      Smart thinking Gam!

  • Reply
    kimberly Hale
    January 14, 2019 at 9:57 am

    Can I bake these completely in advance and freeze them until needed? Not just freeze the dough, but freeze the cooked cookie?
    Thanks

    • Reply
      Sue
      January 14, 2019 at 10:06 am

      Yes, sure. When I freeze baked cookies I like to wrap them first, then put them into a zip lock freezer bag for extra protection.

  • Reply
    Chewy Ginger Cookies – Taste
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  • Reply
    Terry C.
    December 28, 2018 at 1:42 am

    Hi Sue,

    I tried the cookies again after going to the store for the brand name flour. I am convinced my failures 3 times that night was due to the cheaper flour. I mad a new batch of dough with the brand name and they were like they had been 5 times successfully before, thank goodness!! Don’t sub on the flour bakers! Gold Medal All Purpose is what I went back to and won’t try to skimp again. I got 3 orders for 3 dozen each after that so it had to be the flour to get the flat chewy deliciousness in these ginger cookies. Lesson learned and I am making 2 more batches for New Years. ??

    Thank you Sue. Such an amazing cookie. Everyone just raves about them!!

    Terry

    • Reply
      Sue
      December 28, 2018 at 7:58 am

      Hooray! I do love Gold Medal flour!

  • Reply
    Nancy
    December 22, 2018 at 1:25 pm

    I was SO delighted to find your recipie. My sister and I love ginger cookies…especially chewy ginger cookies..mmmmmm! These are spot on delicious. Thank you for sharing…we are all smiling as we can’t stop eating them!

    • Reply
      Sue
      December 24, 2018 at 9:17 am

      Thanks Nancy, I can just picture you smiling and chomping on these cookies ~ happy holidays!

  • Reply
    Meredith
    December 17, 2018 at 12:02 pm

    Hello
    The recipe calls for cloves? Is that whole cloves?

    • Reply
      Sue
      December 17, 2018 at 12:03 pm

      That’s ground cloves Meredith.

  • Reply
    Trena
    December 17, 2018 at 8:42 am

    I’ve made these for a few years now as slice cookies and they do awesome. My kids rarely like gingerbread cookies and they always go quick.

    • Reply
      Sue
      December 17, 2018 at 8:45 am

      Oh what a great idea, I’ve never thought to do that, do you chill the log of dough, and how long?

  • Reply
    Terry C.
    December 16, 2018 at 4:05 pm

    Hi Sue,

    I have made these amazing ginger cookies about 5 times this month and today for some reason they puffed up and stayed that way. I am do disappointed because this is the first time they haven’t looked exactly like your photos.

    My butter was a bit colder than usual but still mixed up fine to a creamy consistency before I added the egg and molasses. Could that be it? Could I have creamed too long? My ingredients are all fresh.

    Any idea on what happened?

    Thanks,

    Terry

    • Reply
      Sue
      December 16, 2018 at 4:14 pm

      Gosh, that’s strange, since you’ve made them before and they did flatten. All I can think of is making sure your dough is room temperature, no chilling before baking, and making sure your oven is at the correct temperature. I have found that different baking sheets can make a difference, too. It’s possible your colder butter did make a difference, cookies are super finicky!

      • Reply
        Terry C.
        December 16, 2018 at 6:06 pm

        Thank you for getting back to me so quickly. I am trying another batch. Butter was softer. In reference to the pans, same ones I always use and I put them on parchment paper every time and oven is and 350 for exactly 10 minutes. Fingers crossed I have success with these. They are for a Christmas office party in the morning!

        I will let you know how these go…I am doing a trial run with just 2 cookies ?

        Terry

      • Reply
        Terry C
        December 16, 2018 at 6:13 pm

        Ugh! Same thing happened again. I am so confused. Five times they were perfect and now they are puffy and cakey. I don’t like them nearly as much. Maybe a different brand of flour I don’t usually buy is at fault. I have a friend at church and that is what she said when she bought cheaper flour.

        Guess I will go back to my standard Gold Medal brand. I made thumbprint cookies too with the off brand and they are little pancakes! Why couldn’t the ginger cookies be pancakes? I would be happy then…ha ha

        Goodnight Sue. Merry Christmas ?

        • Reply
          Sue
          December 16, 2018 at 7:09 pm

          Oh man, how frustrating. Let me know if you do figure out that it was the flour ~ that would fit with what I’m observing with cookies in general ~ every little detail can have a big impact, even the type of flour or butter you use. Sleep well, Terry, you’ve earned it :)

          • Karie
            December 19, 2018 at 1:17 pm

            This same thing has happened to me. I found this recipe a few years back and they were instant family favorites. Nice, flat and chewy. But I have made them three times this year and they have been very cakey and do not spread at all. It’s so frustrating because I don’t remember changing anything from the first time around! Only thing I could think of was that I used a slip mat this year and had used parchment previously, but now I see in the photos that you used a slip mat. Planning to make them again this week and hoping that they will be flat.

          • Sue
            December 19, 2018 at 1:42 pm

            OK I figured out the issue! Some years back I think I was getting comments on how much the cookies spread, so at some point I adjusted the flour to 2 and 1/4 cups. It was originally 2 cups flour. If you go back to that your cookies should be flat! I’ve updated the recipe to include both choices.

      • Reply
        Sue
        December 19, 2018 at 1:46 pm

        The mystery is solved Terry, I’ve updated the recipe to clarify ~ some years back I increased the flour by 1/4 cup, and that’s why people are getting puffier cookies. I’ve now given a choice of amounts in the ingredient list, according to how you like your ginger cookies. Hope this helps!

  • Reply
    FS
    December 16, 2018 at 11:37 am

    My dough was much stickier than what appears to be the case in the video, so forming balls was a bit of a challenge? Butter too soft? Any other troubleshooting feedback?

    • Reply
      Sue
      December 16, 2018 at 11:59 am

      When that happens you can just add a bit more flour until the dough feels right to you FS, it’s not an exact science and your ingredients could have been slightly different from mine, so go ahead and adjust a bit. Although the dough should be fairly soft!

  • Reply
    Cris
    December 15, 2018 at 1:58 pm

    I’ve made these cookies a few times and they are always a hit. I wanted to know what you do to get them to spread out so thin like in the pictures? Mine are always thicker than that.

    • Reply
      Sue
      December 15, 2018 at 2:23 pm

      It’s so funny Cris because my daughter makes these all the time, and hers don’t spread either, and neither of us can figure out what the cause is. I’m guessing that it might have to do with the baking pan, or the oven temperature. I have tried to make mine ‘puffy’ and I simply can’t! You might try making sure your butter is truly soft, and make sure your dough is room temperature, too. Hope this helps! If I get a more definitive answer on this I’ll let you know :)

      • Reply
        Sue
        December 19, 2018 at 1:48 pm

        Cris I did some sleuthing a figured out the spreading issue, I had increased the flour by 1/4 cups a while back, and that’s what changed. I’ve now updated the recipe, so if you do 2 cups flour, your cookies should spread.

  • Reply
    Vanessa
    December 12, 2018 at 6:59 am

    How much is 1.5 sticks of butter? Is that really 3 cups??

    • Reply
      Sue
      December 12, 2018 at 7:45 am

      That’s 3/4 cup, Vanessa.

  • Reply
    Sharon
    December 11, 2018 at 2:21 pm

    I just made these cookies best ginger cookies ever! I made them with 1/2 the sugar they are so good thank for sharing.

    • Reply
      Sue
      December 11, 2018 at 2:47 pm

      Great to know they do ok with less sugar, thanks Sharon and happy holidays <3

  • Reply
    Christie
    December 11, 2018 at 4:37 am

    These cookies are amazing! I was wondering if they freeze well after baking them :)?

  • Reply
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  • Reply
    Terry C.
    November 22, 2018 at 8:05 pm

    I age my Aden these cookies 3 times in the last week and a half! It is a new favorite to those I have sent or given them to. They ship amazingly well. No breakage and the flavor and chewiness is still there according me to my best friend. She says she will order again soon!

    Thank you for the wonderful recipe. I did add some spices to the sugar like another reviewer, but not a lot. The cookies have the right amount of spice and I didn’t want too much more. My house smells so amazing…again as I made them again tonight for some guests coming for the weekend. I am anticipating their cookie craving to be quite satisfied! ??

    I look forward to trying your other recipes if they are as good as these Chewy Ginger cookies!!

    Terry

    • Reply
      Terry C.
      November 26, 2018 at 8:26 pm

      Ha ha ha, that should have read, “ I have made these cookies 3 times…”. I sure don’t even know how the beginning to that first line got so messed up. I know I proof read it before sending it. So weird! Oh will I am sure you figured out what I meant. ?

    • Reply
      Sue
      December 2, 2018 at 12:46 pm

      Thanks for the great feedback Terry :) You make a good point that these cookies ship well because they’re soft and chewy, not fragile.

  • Reply
    Vicky
    October 29, 2018 at 4:54 pm

    My son has a milk allergy, so I was wondering if I could substitute margarine for the unsalted butter.

    • Reply
      Sue
      October 29, 2018 at 5:52 pm

      That should work fine Vicky.

    • Reply
      Samantha
      December 7, 2018 at 2:07 pm

      Hi Vicky,

      I too have a dairy allergy and they actually make dairy free buttery sticks that work perfectly in this recipe! I have not tried straight margarine.

      • Reply
        Sue
        December 7, 2018 at 4:58 pm

        Thanks for that info Samantha.

  • Reply
    Wanda
    October 27, 2018 at 6:22 pm

    Hello what kind of molasses s/b used?

    • Reply
      Sue
      October 27, 2018 at 7:11 pm

      Regular, not blackstrap.

  • Reply
    Colleen
    October 23, 2018 at 12:24 pm

    I was wondering what kind of sugar goes in the chewy ginger cookies. Confectioners or powdered?

    • Reply
      Sue
      October 23, 2018 at 12:33 pm

      Regular granulated sugar Colleen, not confectioners or powdered.

      • Reply
        Michelle
        December 13, 2018 at 8:47 pm

        Do you think brown sugar would work well ?

        • Reply
          Sue
          December 13, 2018 at 9:06 pm

          Great question ~ brown sugar is just regular sugar with molasses added to it, so I’m not sure you’d gain anything by using it since molasses is in the recipe. But you can substitute it, in the same amount, for the regular sugar. You might notice a change in texture, but it would be interesting to try.

  • Reply
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  • Reply
    Lorraine wish
    August 7, 2018 at 3:36 pm

    Ginger in what form? Dry or fresh chopped?

    • Reply
      Sue
      August 7, 2018 at 3:57 pm

      These cookies use powdered ginger Lorraine.

  • Reply
    Carol
    July 25, 2018 at 5:52 pm

    What size cookie scoop do you use for these cookies?

    • Reply
      Sue
      July 25, 2018 at 6:01 pm

      Hey Carol ~ I use my 1 1/2 inch scoop.

      • Reply
        Carol
        July 25, 2018 at 7:09 pm

        Thank you <3

  • Reply
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  • Reply
    bella
    April 18, 2018 at 9:15 pm

    I made this recipe and the cookies turned out delicious! My Bible Study class gobbled them up and my family adored them. The only thing I changed was to use Kerrygold salted butter because that’s all I had.

    • Reply
      Sue
      April 18, 2018 at 9:17 pm

      Kerrygold butter is wonderful, so I bet your cookies were fantastic, thanks so much for coming back here to let us know Bella :)

    • Reply
      Colleen
      November 27, 2018 at 3:25 pm

      Kerrygold butter is never the wrong choice :)

  • Reply
    Lynn
    December 1, 2017 at 5:56 am

    I upped the amount of spices to my taste in the dough- I like a bite! Then I added a bit more of the spices to the sugar mixture to roll the cookies before baking (and freezing!). The texture of this cookie is perfect- chewy goodness! Made these this morning- YUMMY! Ate more than I want to admit to- then rolled the remaining dough into balls and a cinnamon sugar mix before freezing. It’ll make that last minute holiday baking so much easier! Thank you! Love your site!

    • Reply
      Sue
      December 1, 2017 at 7:12 am

      Thank Lynn, I love your idea of adding spices to the coating sugar, nice!

  • Reply
    Bonnie
    November 15, 2017 at 6:40 pm

    My powdered Ginger was ancient and I used to small eggs I was disappointed they didn’t turn out crunchy or chewy because of it nor did they have the flavor everyone’s saying I even added chopped up raw ginger and chopped up candy ginger being that I’m 65 years old could account for my need of strong ginger cookies I will try again thank you

    • Reply
      Sue
      November 15, 2017 at 7:21 pm

      I sure hope you give them another try Bonnie, spices definitely need to be refreshed pretty often, for sure. And I find that cookie recipes need to be followed pretty closely because even small changes can cause big differences in the results. Let me know how it goes if you try them again, and I’m always here to answer any questions you might have.

      • Reply
        Patricia
        December 28, 2017 at 8:05 pm

        Sue,
        My butter and sugar didn’t cream. Is that going to be a problem??

        • Reply
          Sue
          December 28, 2017 at 8:14 pm

          Was your butter cold? I can’t imagine why they wouldn’t cream up together otherwise. These cookies are pretty forgiving, so as long as you got them well mixed you should be fine :)

  • Reply
    Janyne
    November 6, 2017 at 10:11 am

    Hi Sue,
    I had a question about freezing the cookie dough. I was wondering if it matters whether the dough balls are rolled in sugar prior to freezing or if it is better to freeze the dough balls plain – then thaw them out and roll them just before cooking. I wasn’t sure if the sugar would tend to fall off the dough if it was rolled prior to freezing.

    • Reply
      Sue
      November 6, 2017 at 11:19 am

      Good question. I might do both, actually, just tp insure you get a good coating. It also depends on whether you’re going to cook them from frozen or let them thaw. If you let them thaw a bit you can roll them right before baking, but I’m guessing if they’re still frozen they won’t pick up much sugar.

  • Reply
    Joana
    October 22, 2017 at 12:22 pm

    We had dark, chewy ginger cookies when we visited Ohio’s Amish country and loved them, so of course I wanted to duplicate the recipe. These aren’t as dark and are soft rather than chewy right out of the oven, but the flavor is amazing! I’m hiding a few to see if they get chewier in a day or two, and maybe I will bake them a minute or two longer next time—and there will definitely be many next times! Thanks for the great recipe!

    • Reply
      Sue
      October 22, 2017 at 12:32 pm

      They do come out of the oven soft, but become chewy as they cool, in my experience. And I wonder if you use dark brown sugar and a robust molasses like blackstrap, these cookies might turn out darker like the Amish ones you had, Joana.

  • Reply
    CToth
    October 8, 2017 at 2:00 pm

    Absolutely DELICIOUS! I have made these several times and they are just wonderful. I bake them about 13-14 mins and they are still soft but have a slight crisp crunch around the edges. Love that they are flat and actually taste better with each passing day.
    Excellent with a cup of tea.
    Thank you.

    • Reply
      Sue
      October 8, 2017 at 7:29 pm

      You’re so welcome, and you’re so right, they do gt better every day :)

    • Reply
      Jan Mazzetta
      October 15, 2017 at 1:42 pm

      My cookies didn’t spread out like yours did, but they are absolutely delicious!

  • Reply
    CToth
    October 3, 2017 at 6:16 pm

    These cookies are very good,. They turned out perfectly and I like that there was no refrigeration time needed. They look beautiful. They are definitely chewy! One pan I baked for 11 mins – they yielded chewy cookies, the second pan I baked for 14 mins for a crispier cookie. Loved them both. Thank you

    • Reply
      Sue
      October 3, 2017 at 6:17 pm

      Thanks for the feedback, it’s always so useful to everybody!

      • Reply
        Sue
        October 3, 2017 at 6:17 pm

        And I agree with you about the no refrigeration, there’s nothing worse than being ready for a fresh baked cookie and having to wait for that extra step :)

  • Reply
    Kristen
    September 13, 2017 at 3:43 pm

    I just made these and they are awesome! Will definitely make again and again. Thank you so much for this recipe!!!!

    • Reply
      Sue
      September 13, 2017 at 3:49 pm

      I’m excited that you liked these, Kristen, they are one of my family’s favorite cookies.

  • Reply
    Sherrie
    September 7, 2017 at 5:29 pm

    I want to make these for my cookie trays, do the baked cookies freeze ok?

    • Reply
      Sue
      September 7, 2017 at 6:38 pm

      Yes, this type of moist cookie does freeze well, just be sure to follow good freezing practices and wrap them really well, and airtight!

  • Reply
    Lyn
    September 1, 2017 at 11:46 pm

    Love the chewy Ginger cookies. Mine didn’t flatten out as much so half the batch, I left in a little longer to crunch up. Taste more spicy than ginger, so would add a little more ginger. I did put a small piece of crystallized ginger in the center of each and I would definitely make these again thankyou.

  • Reply
    Dion Williams
    August 9, 2017 at 4:35 am

    Now in the chocolate recipe the flour amount is not the same is that suppose to be like that ?

    • Reply
      Sue
      August 9, 2017 at 6:14 am

      I substituted cocoa powder for some of the flour in that recipe Dion.

  • Reply
    ellen
    May 19, 2017 at 3:30 pm

    I CANT WAIT TO MAKE THESE ! Even thought Its not Christmas yet .lol I’m adding to my cookie pins. Thanks Ellen

  • Reply
    mary fout
    January 30, 2017 at 9:25 pm

    made these for Christmas, and had to make 2 more batches. family cant get enough. love that they are chewy also. thanks. this will certainly be a long standing family favorite.

    • Reply
      Sue
      January 31, 2017 at 7:29 am

      I’m so glad, Mary ~ these cookies are my girls’ favorites, and we kick off every fall with a big batch of them, we all look forward to it!

  • Reply
    Lisa
    January 15, 2017 at 8:43 am

    I normally struggle with USA recipes due to the cups and sticks thing, but wow, so glad I persevered and baked these cookies!! They are delicious and I am sure they won’t be hanging around in my biscuit tin for long!! Thank you ?

    • Reply
      Sue
      January 15, 2017 at 11:26 am

      I’m so glad you persevered with these Lisa! I know what you mean about the trouble cooking from different continents, I’m trying to figure out a way to make it easier for non US readers to follow my recipes.

  • Reply
    Tally
    December 13, 2016 at 9:41 pm

    Your blog has inspired me to start cooking from scratch again. Every recipe I’ve tried (admittedly all desserts!) has become a new family favorite. Today it’s these delicious ginger cookies. Crispy and chewy with just the right blend of spices. My kids loved helping to make them almost as much as eating them. Thank you, Sue, for sharing your fantastic recipes!

    • Reply
      Sue
      December 13, 2016 at 9:56 pm

      I’m just about to go to bed, Tally, and just read your comment ~ thank you so much for taking the time to let me know, it means a lot!

      • Reply
        Sue
        December 13, 2016 at 9:57 pm

        By the way, these cookies are the ones my kids remember most from their early Christmases…

  • Reply
    Lisa @garlicandzest.com
    November 18, 2016 at 10:20 am

    These cookies look amazing — and your photography is gorgeous, as always Sue!  Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate!  If you’re interested, send me an e-mail and I’ll invite you!  Thanks — these cookies are going on my MUST TRY list this year!

  • Reply
    Karen Schroedel
    November 15, 2016 at 4:58 am

    About how many cookies does a single recipe make? It makes me crazy when recipes don’t give this information.

    • Reply
      Jen
      November 24, 2016 at 8:15 am

      Mine made exactly 5 dozen smaller cookies.

  • Reply
    Kate
    October 23, 2016 at 8:31 am

    I wonder, could I use fresh ginger in this recipe? I have (and was planning on using) candied ginger, but what about fresh?? Would it not incorporate the ginger taste throughout? Would it be too strong? What are your thoughts

    • Reply
      Sue
      October 23, 2016 at 8:34 am

      I think you could use it as an accent, I wouldn’t go too crazy with it, though, it might overpower!

  • Reply
    Jackie O.
    October 14, 2016 at 11:37 am

    Amazing cookie! I love cookies that are soft. These are the perfect fall cookie, amazing recipe!

    • Reply
      Sue
      October 14, 2016 at 11:41 am

      Thank you SO much Jackie :)

  • Reply
    Stephanie
    October 13, 2016 at 4:40 pm

    They turned out perfectly!! Wonderful, simple, recipe to make in 20min!

  • Reply
    Natasha
    December 13, 2015 at 9:36 am

    Hey Sue, are these good to make gingerbread people out of?

    • Reply
      Sue
      December 13, 2015 at 5:02 pm

      Hi Natasha — no these won’t be good for rolled and cut cookies, they are too soft, sorry!

      • Reply
        Natasha
        December 13, 2015 at 7:11 pm

        Thanks for letting me know! I’ll still be making them anyway. :)

  • Reply
    Taste USA
    November 30, 2015 at 8:17 am

    I love Chewy Ginger Cookies! is my favorite combination and what a great idea to put on top of the butter cookies for the flavor AND the pretty look! I love this recipe!

  • Reply
    Joni
    November 28, 2015 at 3:50 pm

    I just made these. Far too much baking soda. I would do half the amount next time. That horrible chemical flavor comes through foremost. They could also use much more ginger. IMHO.

    • Reply
      Sue
      November 28, 2015 at 6:08 pm

      I’m sorry they didn’t work for you, Joni, I’ve never had trouble with the baking soda. One thing I will mention is that with baking soda it’s really important to get it well blended and distributed, sometimes you can taste it when it hasn’t been thoroughly mixed in. Sifting the dry ingredients helps, too.

  • Reply
    Fanny
    October 23, 2015 at 5:27 pm

    Hi Sue, my fifth time making these insanely delicious cookies this month. And I had to share via my website!
    http://ohsweetday.com/2015/10/chewy-ginger-cookie.html
    Sososososo thank you for the wonderful recipe.

    • Reply
      Sue
      October 23, 2015 at 5:30 pm

      I’m heading over there now, thanks so much Fanny!

  • Reply
    Mary Ann
    October 11, 2015 at 3:51 pm

    Hi, I baked these today. The flavor is great but my cookies look nothing like this. They are flat as can be. Any ideas why that would happen? Thanks.

    • Reply
      Sue
      October 11, 2015 at 5:51 pm

      My cookies were flat too, Mary Ann. If you chill the balls of dough before cooking they won’t spread quite as much. But it’s in the nature of a ginger cookie to be flat.

      • Reply
        Mary Ann
        October 12, 2015 at 1:31 pm

        I did refrigerate them first. I’m just trying to figure out why mine look like they did instead of the photo. Something is different – I just wish I knew what!

        • Reply
          John Popovich
          March 20, 2017 at 2:27 pm

          I had to add extra flour to keep these from spreading. The first batch were like pancakes. The joy of learning to bake.

          • Stephanie Risto
            August 15, 2018 at 3:30 pm

            Thanks for sharing that little tip! Baking newbie here and I just tried these. Tasted great and I enjoyed the chewy texture but they did not look anything like how I had hoped.

  • Reply
    Sharon Mervin
    November 13, 2014 at 8:32 pm

    What is the approximate yield for a batch of these cookies, please? Thank you. These sound like a recipe I had for Amish ginger cookies.

    • Reply
      Sue
      September 25, 2015 at 7:12 am

      This recipe makes about 2 dozen cookies Sharon.

  • Reply
    Yvonne
    October 26, 2014 at 8:20 pm

    Made these & they are the best ginger cookies ever, per my husband. Chewy & spicy????

  • Reply
    Anon
    December 14, 2013 at 6:24 pm

    I’ve made these many times, and I must say that I usually double the spices and add some extra molasses, but I’m really thankful to have come across this recipe.

  • Reply
    Christmas Baking (from the non-baker) | Beautiful Living
    December 9, 2013 at 10:59 pm

    […] Recipe: The View from Great Island […]

  • Reply
    Amy L
    September 1, 2013 at 8:46 pm

    Now I must make these yummy cookies, but it has been close to 90 degrees the past few days…I may have to bake them a few at a time in the toaster oven :)

  • Reply
    Anonymous
    June 13, 2013 at 5:41 am

    If you add diced candied ginger to the dough its super yummy!

  • Reply
    Valentina
    October 27, 2012 at 12:32 am

    Hi! i can’t find molases here in my country, is there any subtitute?
    please, i want to do this cookies as soon as i can :)
    they look awesome!

    • Reply
      Valerie
      September 28, 2016 at 2:10 pm

      I don’t know where you live, but if you have dark, raw honey that may work. We live in West Africa, and that is what we substitute for molasses. None of that light stuff, though :)

  • Reply
    Cathy at Wives with Knives
    October 21, 2012 at 5:01 pm

    They may not be fancy, but they are one of my top 5 favorite cookies. Love them with a cup of hot tea.

  • Reply
    Anonymous
    January 21, 2012 at 8:52 pm

    Meant to write before Christmas. I made a batch of your ginger cookies for the office and they were a hit. I made a second batch and added some finely chopped candied ginger. They went even faster. My third batch I drizzled good quality semi-sweet chocolate. They were gone in seconds! This is a really good recipe! Thanks so much for sharing. ECK

  • Reply
    Anonymous
    January 19, 2012 at 9:42 pm

    I’m so disappointed with your recipe :(

    I made them but they didn’t look anything like your picture, and they weren’t even chewy. What’s your secret?

  • Reply
    Messy Kids
    December 23, 2011 at 5:37 am

    You know a cookie is going to be good when you can’t stop eating the dough! I love these! They have the taste of ginger snaps but the softness I enjoy in a cookie. My 4 year old son likes them too!

  • Reply
    Rachel
    December 18, 2011 at 1:10 am

    is there any substitution for molasses?

    Rachel

    • Reply
      Elen
      November 30, 2013 at 5:55 pm

      Instead of using molasses I just use a cup of dark brown sugar instead of white sugar – works like a charm and no messy molasses measuring cup. I also roll mine in colored sugars for the holidays and sometimes flatten them slightly and put a red-hot candy in the middle to jazz them up some. Also will add a teaspoon of white pepper for some kick.

      • Reply
        Sue
        November 30, 2013 at 6:37 pm

        Love the pepper idea!

  • Reply
    Jess
    December 15, 2011 at 9:48 pm

    AWESOME! Just pulled the last batch out of the oven! so chewie and wonderful! I got 38 outta am lol…. now what am I gonna do with all these cookies!

  • Reply
    feisty
    December 14, 2011 at 1:15 am

    just got these out of the oven! thin chewey crisps with tons of flavor… would even be perfect for a sandwich cookie. great recipie & thanks to tasteologie for leading me to your site!!

  • Reply
    Top 10 Lists
    December 13, 2011 at 8:16 pm

    I don’t like to eat ginger cookie but after reading your post i try it myself and then eat it.

  • Reply
    Heather
    December 7, 2011 at 9:55 pm

    Baked these last night with a friend to get in the holiday spirit. Man are they easy and delicious! I was wondering if I cut back on the white sugar if they would still be chewy? I love the way they taste and they cooked perfect, but I prefer my ginger cookies slightly less sweet if possible. Thanks!

  • Reply
    Hungry Dog
    November 29, 2011 at 4:29 pm

    Ginger is one of my favorite kinds of cookies but it’s tough to find one that stays chewy. These sound and look perfect.

  • Reply
    ilovecookies
    November 29, 2011 at 6:45 am

    These cookies look so good. I love your pictures. Ginger cookies always remind me of one of my co-workers at work. Whenever her and I have to work on a project together, she brings a whole box of soft and chewy ginger cookies. They are topped with crystalized sugar, it tastes so good. It reminds me so much of your cookies. It would be awesome to surprise her at work with these cookies. She will love them. Thanks for sharing :)

  • Reply
    Mary
    November 29, 2011 at 1:43 pm

    Congratulations, Tricia!!! Awesome cookies, Sue. I haven’t made a spice cookie in years and I bet these would be divine. The chewy factor totally has me wanting to make them.

  • Reply
    Heather @ girlichef.com
    November 29, 2011 at 12:04 pm

    I chill my dough 99% of the time- it just makes the cookies look more uniform! Simple ginger or spice type of cookies are my favorites, actually. These sound and look perfect.

  • Reply
    Karen
    November 29, 2011 at 3:46 am

    These look perfect! I’m in a ginger kind of mood lately and your cookies sound SO good. Love the chewiness!

  • Reply
    From Beyond My Kitchen Window
    November 29, 2011 at 11:37 am

    I bet they smell just like Christmas. I love a good chewy cookie.

  • Reply
    grace
    November 29, 2011 at 9:04 am

    i do not enjoy ginger snaps. i think i must have sensitive gums, because they pierce the heck out of my mouth. no, i prefer a chewy cookie, and these are grand!

  • Reply
    Kirsten@My German Kitchen...in the Rockies
    November 28, 2011 at 11:40 pm

    Great minds think alike!!
    I like the addition of allspice in yours.
    Mine turned out darker. Must have been the molasses I used.
    Great pictures!

  • Reply
    Victoria
    November 28, 2011 at 7:46 pm

    OH MAN! these looks incredible!! :) i lurrrrv anything ginger!

  • Reply
    Mini Baker
    November 28, 2011 at 7:20 pm

    i’ve always loved chewy ginger cookies better than gingersnaps! can’t wait to browse around- just found your blog!
    xo,
    minibaker

  • Reply
    Kim
    November 28, 2011 at 7:11 pm

    Mmm, ginger cookies are one of my favorites. I’ll try this recipe. But – dumb question here – how much is a stick of butter?? a cup? half cup?

  • Reply
    Averie @ Love Veggies and Yoga
    November 29, 2011 at 2:38 am

    they look fabulous. i love CHEWY cookies!

    and love the memories about your girls..that is what being a mom is all about.

    saw these on tasetologie..congrats!

  • Reply
    Ocean Breezes and Country Sneezes
    November 29, 2011 at 1:43 am

    Congrats to Tricia! I wish it was me! LOL!!!

    These cookies look so good! I’ll bet they freeze well too . . . if they’d last that long! LOL!!!

    • Reply
      Sue/the view from great island
      September 3, 2012 at 1:23 am

      They do freeze well, and travel well, too, so they’re good candidates for a cookie gift box or care package.

  • Reply
    Em
    November 29, 2011 at 12:00 am

    Yum! How long do you bake them for though? x

  • Reply
    annie
    November 28, 2011 at 11:43 pm

    mmmmm…chewy ginger cookies…YUM! Love that stack with parchment paper in between each one. As always…lovely photos!!!

  • Reply
    Kitchen Belleicious
    November 28, 2011 at 2:33 pm

    that first picture of you scooping the dough is mouth watering- as are all of them but that is the one that got me and said you MUST make these! They look incredible

  • Reply
    Gerlinde in Dallas
    November 28, 2011 at 9:53 pm

    I love ginger cookies and can’t wait to try yours! I like that they spread out and are beautifully crackled to boot.

  • Reply
    Tricia @ saving room for dessert
    November 28, 2011 at 6:00 pm

    Thanks so much for the gift card – don’t be afraid to throw in a couple of these awesome looking cookies too – ha ha! Thank you so much – I can really use this gift! Tricia

  • Reply
    Mary
    November 28, 2011 at 4:25 pm

    These are such a lovely cookie. I know them as ginger crackles, but whatever they are called, they are a delicious cookie. I love your recipe. Have a good day. Blessings…Mary

  • Reply
    From the Kitchen
    November 28, 2011 at 4:13 pm

    I believe I can smell your cookies baking! We love ginger and a ginger cookie always finds it’s way into our Christmas cookie jar.

    Best,
    Bonnie

  • Reply
    yummychunklet
    November 28, 2011 at 2:57 pm

    These cookies and dough are drool-worthy!

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