Soft Ginger Chewy Cookies (Printable Version)

Chewy ginger treats with warm spices and a sugar crust, ideal for cozy afternoons or holiday snacks.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How to Prepare:

01 - Set oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl; set aside.
03 - Beat softened butter and 1 cup sugar until light and fluffy, about 2 minutes.
04 - Add egg, molasses, and vanilla extract to the butter mixture and beat until well combined.
05 - Gradually mix dry ingredients into wet until just combined.
06 - Scoop dough into 1-inch balls (approximately 1.5 tablespoons each), then roll each ball in reserved granulated sugar.
07 - Place dough balls 2 inches apart on prepared sheets.
08 - Bake for 10 to 12 minutes until edges are set but centers remain slightly soft for a chewy texture.
09 - Let cookies cool on sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay soft and chewy for days, which honestly never happens in my house because they disappear.
  • The warm spices fill your kitchen with a smell that makes everything feel like a celebration, even on random Tuesdays.
  • You can whip them up in less than an hour from start to finish, perfect for when you need comfort fast.
02 -
  • If you overbake these by even 2 minutes, they become crispy instead of chewy, so set a timer and stay nearby—don't wander off.
  • Room temperature butter is not negotiable; cold butter won't cream properly, and melted butter makes cakey cookies instead of chewy ones.
03 -
  • Use parchment paper, not just a bare sheet—it ensures even browning and makes cleanup instant, plus your cookies won't stick.
  • Let your butter and egg come to room temperature before you start; cold ingredients won't incorporate smoothly and can make the dough grainy instead of creamy.
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