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


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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
115 ratings

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: cookies, dessert

Cuisine: American

Yield: approximately 3 dozen

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.


  • 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


  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


  • Reply
    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
      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
    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!
    Sososososo thank you for the wonderful recipe.

    • Reply
      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
      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
      September 25, 2015 at 7:12 am

      This recipe makes about 2 dozen cookies Sharon.

  • Reply
    October 26, 2014 at 8:20 pm

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

  • Reply
    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.

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  • 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
    June 13, 2013 at 5:41 am

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

  • Reply
    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
      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
    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
    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
    December 18, 2011 at 1:10 am

    is there any substitution for molasses?


    • Reply
      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
        November 30, 2013 at 6:37 pm

        Love the pepper idea!

  • Reply
    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
    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
    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.

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