Nothing brings instant comfort like the aroma of fresh Ginger Cookies baking in the oven. These aren’t just any ginger cookies; this is the definitive recipe for the soft and chewy texture everyone craves, complete with the perfect balance of warm spices and dark, rich molasses. They have a crackly, sugary exterior and a moist, tender interior that stays soft for days.
Often confused with gingerbread, these cookies are distinctly softer and more decadent, designed to satisfy that deep craving for holiday nostalgia. Whether you are baking for a cookie exchange, serving them warm after dinner, or simply enjoying them with a cup of tea, this recipe is a must-save.
We’ve detailed the essential techniques to guarantee that melt-in-your-mouth texture, including the secret ingredients that prevent them from becoming brittle or hard. Get ready to bake a batch of the best Soft and Chewy Ginger Cookies you’ve ever tasted!
Why This Recipe Delivers Maximum Chewiness
Achieving that perfect soft and chewy texture isn’t just luck; it’s chemistry. This recipe is specifically formulated to maximize moisture and minimize gluten development:
- Dark Molasses is Key: Molasses is a liquid sugar, and liquids are essential for moisture. We use dark, unsulphured molasses (not blackstrap, which is too bitter) for its deep flavor and high moisture content, which prevents the cookies from drying out.
- Brown Sugar vs. Granulated: We use a high ratio of brown sugar to granulated sugar. Brown sugar contains molasses, which adds flavor and moisture. More importantly, it is slightly acidic, reacting with the baking soda to promote spread and chewiness.
- The Melting Step: We melt the butter before mixing. While creaming incorporates air for loft, melting ensures all the fat is liquid, which results in a denser, chewier cookie with those gorgeous surface cracks.
- Short Baking Time: These cookies are intentionally underbaked. When the edges look set and the center still looks slightly soft, pull them out! They will continue to set on the hot pan, locking in that soft, gooey center.
Ingredients
For the Soft Ginger Cookies
- 241 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/4 cup dark molasses
- 1/2 cup granulated sugar, plus 1/4 cup for rolling
- 1/2 cup packed light brown sugar
- 1 large egg, at room temperature
Step-by-Step Instructions: Mix, Chill, and Roll
The chilling step is essential for developing the deep, rich spice flavor and controlling the spread.
Part 1: Mixing the Dough (15 Minutes Prep)
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted (and cooled) butter, dark molasses, granulated sugar, and brown sugar until smooth.
- Add Egg: Whisk in the egg until fully combined and the mixture is emulsified.
- Combine: Gradually add the flour mixture to the wet mixture. Mix on low speed (or by hand) until the flour is just incorporated. Do not overmix, as this develops gluten and makes the cookies tough.
Part 2: Chill and Roll (2-Hour Chill)
- Chill Dough (Crucial): Cover the bowl tightly with plastic wrap and chill the dough for at least 2 hours. This allows the flour to fully hydrate, the spices to deepen, and the fat to firm up, which prevents excessive spreading.
- Preheat and Prep: Preheat your oven to 350∘F (175∘C). Line two large baking sheets with parchment paper or silicone mats. Place the remaining 1/4 cup of granulated sugar in a shallow bowl for rolling.
- Scoop and Roll: Scoop the chilled dough using a 1.5-tablespoon cookie scoop. Roll the scoops between your palms into uniform balls.
- Roll in Sugar: Roll each dough ball completely in the granulated sugar until coated. This is what creates that beautiful, crackly, sugary crust.
Part 3: Baking (8-12 Minutes)
- Bake: Place the sugar-coated balls 2 inches apart on the prepared baking sheets.
- Timing is Everything: Bake for 8 to 12 minutes. Start checking around 8 minutes. The cookies are done when the edges look slightly set, but the centers still look soft and slightly puffy. They should still look slightly “underdone.”
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes (they will continue to set and flatten slightly). Then, transfer them to a wire rack to cool completely.
Pro Tips for Maximum Softness and Flavor
- The Spice Boost: Use fresh, high-quality spices. If your spices have been in the pantry for years, they’ve lost their potency. For an extra kick, add 1/2 teaspoon of freshly grated ginger (squeeze out excess moisture) along with the wet ingredients.
- Preventing Toughness: As mentioned, do not overmix the dough. Once you add the flour, mix only until the last streaks of flour disappear. Overmixing activates gluten, resulting in a tougher cookie.
- Freezer Storage: This dough is excellent for freezing. After rolling the balls in sugar, place them on a baking sheet and freeze until hard. Transfer the frozen balls to a freezer bag and store for up to 3 months. When ready to bake, place the frozen balls directly on the baking sheet and add 2–3 minutes to the baking time.
- The Fluff-and-Level Method: When measuring flour, always use the fluff-and-level method (fluff the flour in the bag, gently spoon it into the measuring cup, and level the top with a straight edge). Scooping directly with the measuring cup packs the flour, adding too much dry ingredient, which results in a dry, crumbly cookie.
Serving Suggestions and Festive Variations
These ginger cookies are phenomenal on their own, but they also pair beautifully with other flavors.
Serving Ideas
- The Cookie Sandwich: Fill two cooled ginger cookies with a layer of Cream Cheese Frosting or a simple vanilla buttercream for a decadent, moist cookie sandwich.
- Ice Cream: Serve a warm cookie with a scoop of vanilla bean or cinnamon ice cream.
- Dunking: They are robust enough to be dunked into coffee, tea, or a tall glass of cold milk.
Festive Variations
- Crystallized Ginger: Fold in 1/4 cup of finely minced crystallized ginger into the dough for little bursts of spicy, chewy texture.
- White Chocolate Drizzle: Once the cookies are cooled, melt white chocolate chips and drizzle them over the top for an elegant, contrasting look.
- Molasses Glaze: Instead of rolling in sugar, top the warm cookies with a simple glaze made from powdered sugar, milk, and a tiny splash of molasses.
Frequently Asked Questions
- My cookies came out hard. What happened? The most common culprit is over-baking. Check your oven temperature with a thermometer, and be sure to pull them out when the centers look slightly soft. The second cause is too much flour, often from packing the measuring cup.
- Do I have to chill the dough? Yes, the chilling step is crucial. It solidifies the melted butter, which prevents the cookies from spreading into flat puddles. It also deepens the spice flavor, which is essential for a rich ginger cookie.
- Can I use fresh ginger? You can certainly add fresh ginger for a stronger flavor, but be mindful of the moisture. For a 121 teaspoon boost of fresh ginger, grate it and squeeze it gently in a paper towel to remove excess liquid before adding it to the wet ingredients.
- Can I make these gluten-free? Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The texture and spread will be very similar.
These Soft and Chewy Ginger Cookies are the perfect addition to your holiday baking arsenal. They deliver on flavor, texture, and that comforting holiday warmth every time. Enjoy!
Don’t forget to Pin this ultimate ginger cookie recipe and share your favorite holiday memories below!
Soft and Chewy Ginger Cookies
Perfectly spiced, soft, and chewy ginger cookies with warm molasses flavor — a comforting holiday favorite that fills your kitchen with the aroma of cinnamon, cloves, and ginger.
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg, molasses, and vanilla; beat until smooth.
- Gradually mix in dry ingredients until combined. The dough will be soft but not sticky.
- Roll dough into 1-inch balls, then roll each ball in sugar to coat. Place 2 inches apart on baking sheets.
- Bake 8–10 minutes, until edges are set and centers are soft. Cool on the pan for 5 minutes, then transfer to wire racks.
Notes
For best texture, don’t overbake — the cookies will continue to firm up as they cool. You can roll the dough balls in extra sugar before baking for sparkle and sweetness. Store in an airtight container for up to 5 days or freeze the dough for later use.