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 gingery treats from the blog…

Copy Cat Starbucks Gingerbread

Gingerbread Loaf with Cream Cheese Frosting

 


 

Ginger Spiced Sugar Cookies

Big and soft Frosted Sugar Cookies

 


 

White Chocolate Gingerbread Blondies

Chewy Ginger Cookies
Rate this recipe
61 ratings

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: cookies

Cuisine: American

Yield: 2 1/2- 3 dozen

Serving Size: 1 cookie

Calories per serving: 92

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.

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 1/4 cups flour
  • 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.

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

128 Comments

  • 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!

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