Chewy Ginger Cookies are our family’s official holiday cookie. They’re crisp on the outside, nice and chewy inside, and full of warm spices and molasses. We’ve never met anyone who doesn’t love them.
Fall definitely brings out my urge to bake, and that urge stays strong right through the holidays. I always start with chewy ginger cookies. It’s a family tradition, but also a smart choice because I’ve always got the ingredients in my kitchen. These molasses drop cookies are a cinch to make, and the whole house smells festive when they’re in the oven.
Everybody gravitates toward these cookies, and I think it’s the combination of the flavor and that famously chewy texture. We really only make them during this time of year and so they’ve become associated with the changing of the seasons and the warmth and excitement of the holidays. For such a simple little cookie, there’s a lot going on!
Chewy ginger cookies make memories…
This recipe comes from our good friend Liz. When my girls were very young she opened up her sunny Los Angeles kitchen to them every December for an afternoon of holiday cookie baking. They made huge messes and baked lots of different cookies, but chewy ginger cookies were the memory makers. They’re absolutely irresistible when eaten warm from the oven, and the combination of warm spices and molasses is the best.
They say the area of our brain responsible for our sense of smell is the same one that processes emotions and memories ~ and the aroma of ginger cookies baking still transports us back to those early baking sessions. Thanks Liz—not only for giving us a favorite family recipe but for introducing my girls to the joys of baking.
(*update: Liz has since passed away from breast cancer, but we think of her every time we make these cookies.)
chewy ginger cookie dough is simple ~ just scoop and bake.
No chilling the dough, and no rolling it out: that’s my kind of cookie 🙂 The soft dough scoops so easily and it’s fun to roll the little balls in sugar. This is an ideal recipe to bake with kids, even young kids can get involved. Mine used to love to watch through the oven window as they transform from sparkly little balls of dough into flat, crinkly cookies. It only takes 10 minutes!
What you’ll need
- butter
- unsalted, at room temperature
- sugar
- egg
- molasses
- the star ingredient, molasses should be a pantry staple in any baker’s kitchen.
- flour
- baking soda
- cinnamon, ginger, cloves, nutmeg, allspice
The secret to chewy ginger cookies is molasses
Molasses is a sweet thick syrup that’s a byproduct of the sugar refining process. The name molasses comes from the ancient Greek and Latin root mel, meaning honey. It’s what gives brown sugar its color and flavor, and it’s one of my favorite ingredients to bake with. Without molasses there would be no gingerbread, and no chewy ginger cookies.
Molasses allows my cookies to spread flat while baking but keep that perfect bendy chewy texture after they come out of the oven. And thanks to the unique moisture retention properties of molasses, they’ll stay chewy for days. Molasses is the under-appreciated ingredient of the season if you ask me. I always keep a bottle (and a spare) in my cupboard, it’s absolutely essential for holiday baking.
What type of molasses to use?
Like maple syrup, molasses comes in various forms. Brer Rabbit and Grandma’s are two common brands that I love, and both offer a variety of types of molasses, so read your labels.
- Light Molasses: Also known as mild molasses, this is the sweetest variety, produced from the first boiling of sugar cane juice. It’s often used in lighter baked goods like gingerbread and cookies.
- Dark Molasses: Created from the second boiling, dark molasses has a stronger, richer flavor and a slightly thicker consistency. It’s commonly used in heartier recipes like gingerbread and baked beans.
- Blackstrap Molasses: The thickest and most robust variety, blackstrap molasses is produced from the third boiling. It has a slightly bitter, very bold flavor and is often used in savory dishes or for its health benefits due to its high mineral content.
Chewy ginger cookies are a perfect choice for giving, shipping, and freezing
These cookies keep really well, and they’re sturdy, too. They make a great choice for giving as a part of a cookie assortment, and for shipping. They also freeze well, so I guess you could say they’re the perfect cookie 😉
Also try my Soft Molasses Cookies for a thicker bakery style texture. And soft cookie lovers check out my Soft Molasses Sandwich Cookies!
If you love chocolate I’ve got Chewy Chocolate Ginger Cookies ~ they have the same great flavor and texture, with a hint of chocolate. And if that’s not enough chocolate for you, try my Chewy Chocolate Chip Ginger Cookies. The combination of dark chocolate and gingery spices is one of my favorites.
holiday cookies from the archives
Chewy Ginger Cookies
Equipment
- 1 1/4 inch cookie scoop (optional)
Ingredients
wet ingredients
- ¾ cup unsalted butter at room temperature
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, at room temperature
- ¼ cup molasses (not blackstrap)
dry ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- ¼ tsp cinnamon
- ½ tsp powdered ginger
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
Instructions
- Preheat the oven to 350F and line baking sheets with parchment paper.
- Cream the butter and sugar until fluffy. I like to do this in a stand mixer, but electric beaters or a wooden spoon will work.
- Add the egg and molasses and blend well.
- Sift or whisk the dry ingredients together and add to the wet. Mix until completely blended.
- Form or scoop balls the size of a small walnut. I like to use a 1 1/4 inch cookie scoop for uniform cookies. Roll each ball in granulated sugar to coat.
- Place on an un-greased or parchment paper lined baking sheet 2" apart. Don't crowd your pans, these cookies will spread.
- Bake for 10-12 minutes, and let cool slightly on the pan before transferring to a rack to cool completely.
- Chewy ginger cookies will keep for up to a week at room temperature, and can be frozen for up to 3 months.
Video
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.
- You can also freeze the baked cookies. Separate layers with waxed paper.
- This recipe makes flat cookies, if you prefer them puffier, use 2 and 1/4 cups flour.
Nutrition
More reasons to keep a jar of molasses in your pantry!
You said for a puffier cookie to use 2/14 cup of flour, did you mean 2 1/4?
Yes Marge, I fixed that typo thanks!
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
Smart thinking Gam!
Can I bake these completely in advance and freeze them until needed? Not just freeze the dough, but freeze the cooked cookie?
Thanks
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.
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
Hooray! I do love Gold Medal flour!
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!
Thanks Nancy, I can just picture you smiling and chomping on these cookies ~ happy holidays!
Hello
The recipe calls for cloves? Is that whole cloves?
That’s ground cloves Meredith.
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.
Oh what a great idea, I’ve never thought to do that, do you chill the log of dough, and how long?
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
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!
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
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 ?
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 🙂
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.
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.
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!
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?
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!
Hi Sue! I made them today, not Christmas yet but my mom requested them for her birthday in May! She fell in love with this recipe so I thought I would surprise her and she should received them on her day. She will be 87 years young! Anyway I am pleased to announce they turned out amazing and I sure do appreciate you researching the problem I was having last Christmas with them being cakey. Will still stick to my Gold Medal flour though. Thanks again for this recipe! You have made my sweet mom, and me, very happy ?
Love this comment Terry, my dad and mom are in their late 80s and I know how wonderful it is when we can please our parents with anything home cooked, from the heart 🙂
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.
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 🙂
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.
Silpat baking mats or any silicone mat, like you show in the photo, will make your cookies spread more than parchment paper. Could be more than the flour issue in some cases. It can really make a difference when baking cookies. 🙂
Thanks Renee, good point.