If you’re craving a cookie that feels like a warm hug in every bite, you are absolutely going to love this Chewy Ginger Cookies Recipe. These cookies strike the perfect balance between spicy ginger warmth, rich molasses sweetness, and a soft, chewy texture that keeps you reaching for one more. What makes this recipe truly special is the way simple ingredients combine to create something so comforting and delicious that it quickly becomes a household favorite. Whether you’re baking for the holidays, a cozy afternoon treat, or just to fill your home with incredible aroma, these ginger cookies never disappoint.
Ingredients You’ll Need
The charm of this Chewy Ginger Cookies Recipe lies in its straightforward, pantry-friendly ingredients. Each item plays its part, whether it’s the spices that bring a fragrant punch, the butter and sugars that create tenderness and chewiness, or the molasses that adds depth and that signature ginger cookie color and flavor.
- All-purpose flour: The foundation that gives structure to the cookies and holds everything together.
- Ground ginger: Provides the warm, zesty kick that defines the cookie’s flavor.
- Ground cinnamon: Adds an earthy sweetness that balances the ginger’s spice beautifully.
- Baking soda: Helps the cookies rise slightly and gives just the right texture.
- Salt: Enhances all the flavors and prevents the cookies from tasting flat.
- Unsalted butter: Softened butter creates tenderness and chewiness in every bite.
- Brown sugar: Packed to add moisture and a subtle caramel note.
- Granulated sugar: Sweetens the dough and adds a delicate crunch when rolling the cookie balls.
- Egg: Binds ingredients together and contributes to a chewy texture.
- Unsulfured molasses: Gives that rich, deep flavor and beautiful dark color classic to ginger cookies.
How to Make Chewy Ginger Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies don’t stick. Then, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. This dry mix is essential for evenly distributing the spices and leavening agent throughout your cookies.
Step 2: Cream Butter and Sugars
In a separate bowl, beat the softened unsalted butter with both brown and granulated sugar until the mixture becomes light, fluffy, and pale in color. This step incorporates air which helps the cookies achieve that perfect chewy texture without being tough.
Step 3: Add Egg and Molasses
Mix in the egg and unsulfured molasses until everything is fully combined and smooth. The molasses not only brings moisture but also that traditional ginger cookie depth you crave.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture into the wet butter mixture, stirring gently until just combined. Overmixing can lead to dense cookies, so stop as soon as you see all the flour incorporated.
Step 5: Form and Sugar-Coat Your Cookies
Scoop out about one tablespoon of dough for each cookie and roll into balls. Coat each dough ball lightly in granulated sugar to add a delicate sparkle and slight crunch once baked.
Step 6: Bake to Chewy Perfection
Place the sugared dough balls about two inches apart on the parchment-lined baking sheets. Bake for 10 to 12 minutes, watching for the edges to set while letting the centers stay soft. It’s this precise timing that creates the chewy, melt-in-your-mouth texture.
Step 7: Cool Before Indulging
Once baked, allow the cookies to cool on wire racks. This helps them firm up without losing their signature chewiness. Patience here is key to enjoying them at their very best.
How to Serve Chewy Ginger Cookies Recipe
Garnishes
For an extra festive touch, try sprinkling a pinch of coarse sugar or cinnamon on top before baking. Some fresh orange zest over the cooled cookies can also bring a bright contrast to the spiced warmth. If you want to get fancy, a light drizzle of white chocolate pairs beautifully.
Side Dishes
These chewy ginger cookies are fantastic on their own with a glass of cold milk, but they really shine alongside a hot beverage. Try serving them with chai tea, rich coffee, or even a cozy cup of hot cocoa. They also make a delightful pairing with a scoop of vanilla ice cream for dessert.
Creative Ways to Present
Turn your Chewy Ginger Cookies Recipe into charming gifts by stacking them tied with a ribbon or packed in decorative tins. For parties, arrange them on a rustic wooden platter alongside nuts and dried fruits. You can even sandwich them with cream cheese frosting to make irresistible mini cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, these cookies stay soft and chewy for up to a week. If they begin to toughen, placing a slice of bread in the container overnight can help restore moisture.
Freezing
You can freeze the cookie dough balls before baking or the baked cookies themselves. For dough, freeze on a tray then transfer to a freezer bag, baking fresh from frozen by adding a couple of extra minutes to the baking time. Baked cookies can be frozen in airtight containers for up to three months.
Reheating
To revive that just-baked softness, warm your cookies in the microwave for about 10 seconds or in a low oven for a few minutes. This takes the chill off and brings back that perfect chewiness. Just be careful not to overheat or they might dry out.
FAQs
Can I substitute molasses with honey or maple syrup?
While honey or maple syrup can add sweetness, molasses has a unique deep flavor and darkness essential to classic chewy ginger cookies. Substitutions will change the taste and texture, but if needed, use dark corn syrup or a mix of these sweeteners to approximate molasses.
Why are my ginger cookies hard instead of chewy?
Overbaking, using too much flour, or not enough moisture from ingredients like molasses or butter can make cookies hard. Be sure to bake them just until edges set and keep the centers soft, which rewards you with chewy cookies every time.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Baking times should remain about the same, but check for doneness as gluten-free doughs sometimes behave differently.
What is the best way to store leftover cookies to keep them fresh?
Store your Chewy Ginger Cookies Recipe leftovers in an airtight container at room temperature. Adding a slice of bread inside helps keep cookies moist. Avoid the fridge as it can dry out the cookies more quickly.
How can I add more spice to the recipe?
If you love a spicier cookie, you can increase the ground ginger slightly or add a pinch of ground cloves or nutmeg for complexity. Just be careful not to overwhelm the molasses and cinnamon balance that make these cookies so delicious.
Final Thoughts
There’s something truly special about baking cookies that are chewy, flavorful, and comforting all at once, and this Chewy Ginger Cookies Recipe does just that with effortless charm. I hope you enjoy making and sharing these delightful treats as much as I do. They’re perfect for brightening your day or impressing friends and family with a timeless classic made fresh from your kitchen.
Print
Chewy Ginger Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy ginger cookies are a delightful treat featuring warm spices like ground ginger and cinnamon, with a rich molasses flavor and a soft, tender texture. Perfect for holidays or any time you crave a comforting, spiced cookie.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg, room temperature
- 1/4 cup unsulfured molasses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a separate mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, creating a creamy base for the cookies.
- Add Egg and Molasses: Incorporate the room temperature egg and molasses into the butter and sugar mixture, mixing thoroughly until fully combined for rich flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Shape and Sugar Coat Dough: Scoop dough into approximately 1 tablespoon-sized balls. Roll each ball in extra granulated sugar for a sweet, slightly crunchy coating, then place them about two inches apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft, giving the cookies a chewy texture.
- Cool: Remove the cookies from the oven and allow them to cool on wire racks to prevent sogginess and help them firm up perfectly.
Notes
- Ensure butter is softened to room temperature to properly cream with sugars.
- Do not overbake to maintain a chewy center; cookies will firm as they cool.
- Storing cookies in an airtight container helps preserve freshness and chewiness.
- For extra flavor, chill the dough for 30 minutes before baking.
- This recipe yields about 24 cookies, each approximately 1 tablespoon in size.
