Soft Chewy Ginger Cookies

There's something about the smell of ginger and molasses that pulls me right back to my grandmother's kitchen on a gray November afternoon. She was rolling dough between her palms, dipping each ball in sugar with the kind of practiced ease that only comes from making the same cookies for decades. I watched her pull them from the oven when the edges had just set but the centers still looked soft, and bit into one while it was still warm—that perfect chew, that slow melt of spice. These soft ginger cookies have become my version of that moment, the one I recreate whenever I need to feel that kind of calm.

The first time I made these as an adult, I was baking for someone I was trying to impress—nothing says casual confidence like homemade cookies. I'd convinced myself the dough wouldn't come together, that I'd forget the vanilla or add too much salt. But standing at the mixer listening to that rhythmic beat of butter and sugar turning pale and fluffy, I realized I'd been overthinking it. When they came out of the oven with that slight underbaked look in the center, golden at the edges, I knew I'd nailed it.

Ingredients

• All-purpose flour (2 1/4 cups): This is your base—don't sift it unless your flour is really compacted, and if you do, measure after sifting.
• Ground ginger (2 teaspoons): Fresh and bright, this is the soul of the cookie; if yours has been sitting for over a year, grab a new tin because it fades.
• Ground cinnamon (1 teaspoon): Use real cinnamon, not the cassia blend if you can find it—the flavor is gentler and more nuanced.
• Ground cloves (1/2 teaspoon): A little goes a long way; this is what gives the cookies their warm, almost spicy depth.
• Ground nutmeg (1/4 teaspoon): Grate it fresh if you have whole nutmeg, or use the ground version—either works beautifully.
• Baking soda (2 teaspoons): This is what creates the gentle spread and chewiness, so measure carefully.
• Salt (1/2 teaspoon): Sea salt or table salt both work; it balances the sweetness and brightens the spices.
• Unsalted butter (3/4 cup), softened: Cut it into cubes and leave it on the counter for 20 minutes; it should dent when you press it but not be greasy.
• Granulated sugar (1 cup): This sweetens the dough and helps create that crackly, sugared exterior.
• Molasses (1/4 cup): Use the unsulfured kind if you can; it has a deeper, less sharp flavor than sulfured molasses.
• Large egg (1): Room temperature is ideal—pull it from the fridge 10 minutes before mixing.
• Vanilla extract (1 teaspoon): A splash of warmth that rounds out all those spices without announcing itself.
• Granulated sugar for rolling (1/3 cup): This creates that sparkle and slight crunch on the outside of each cookie.

Instructions

Get your oven ready and prep your workspace:

Set the oven to 350°F and line two baking sheets with parchment paper—this prevents sticking and makes cleanup effortless. Have everything within arm's reach before you start mixing.

Combine all your dry ingredients:

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until they're evenly distributed. This mixing step is where the spices get a chance to spread throughout, so don't rush it.

Cream the butter and sugar until it's pale and fluffy:

Beat the softened butter with 1 cup of sugar for about 2 minutes until the mixture looks almost cloud-like and lighter in color. This is where air gets incorporated, which keeps your cookies tender instead of dense.

Add the wet ingredients one at a time:

Beat in the egg first, then the molasses, then the vanilla, mixing until everything is fully combined after each addition. The dough will look a little dark from the molasses, and that's exactly right.

Bring the dough together gently:

Add the dry ingredients to the wet mixture and mix on low speed just until you don't see any flour streaks—overmixing toughens the cookies. Stop as soon as everything comes together.

Roll and coat each ball:

Scoop the dough into 1-inch balls using your hands or a small spoon, then roll each one in the 1/3 cup of reserved sugar until it's completely coated. The sugar coating will bake into a subtle crackle.

Space them out on the baking sheets:

Place each sugared ball about 2 inches apart—they'll spread a little, but not aggressively. Crowding them creates uneven baking.

Bake until the edges are set but the centers still look soft:

This takes 10 to 12 minutes; the cookies should be golden at the edges but the very center should still look slightly underbaked. This is the secret to the chew.

Cool them in stages:

Let them sit on the baking sheet for 5 minutes—they'll continue cooking slightly and firm up just enough to move without falling apart. Then transfer them to a wire rack to cool completely.

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I'll never forget watching my nine-year-old niece bite into one of these cookies for the first time, expecting it to be crunchy and then discovering it was chewy instead. Her face lit up with the kind of surprised delight that made me realize this cookie wasn't just about the spices or the technique—it was about that small moment of discovering something unexpectedly wonderful. Now she asks me to make them every time she visits.

Why These Cookies Stand Out

Most ginger cookies lean toward being snappy and thin, the kind you break in half to eat. These are different—they're soft and yielding, with a texture that's closer to a brownie than a traditional cookie. The molasses gives them an almost caramel-like depth, while the ginger stays bright and warm rather than becoming harsh. It's the kind of cookie that invites you to eat slowly instead of mindlessly, which feels almost rebellious in the world of cookies.

Storage and Make-Ahead Tips

These cookies keep beautifully in an airtight container at room temperature for up to five days, and the flavor actually deepens slightly as they sit. I've learned that if you stack them, placing a piece of parchment between layers prevents them from sticking together. The dough itself can be made ahead and frozen in balls for up to three months—just add a minute or two to the baking time if you're baking from frozen.

Variations and Flavor Swaps

Once you've made these once and love them, you can play around. I've added chopped crystallized ginger for extra spice and texture, which turns them from comforting to almost sophisticated. Some afternoons I'll add an extra quarter teaspoon of cloves if I'm feeling bold, and other times I'll mix in a tiny bit of black pepper for an unexpected warmth. The base recipe is flexible enough to let you make it your own, but it's also perfect exactly as written.

• For extra spice, increase the ginger to 2 1/2 teaspoons or add 1/2 teaspoon of ground black pepper.
• Chopped crystallized ginger folded into the dough adds a jewel-like texture and concentrated spice kick.
• If you like them crisper, bake for an extra 1 to 2 minutes until they're set all the way through.

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These cookies have become my answer to almost everything—when someone's had a hard day, when I need to feel capable in the kitchen, when the weather turns cold and the days get short. They're simple enough to make without thinking too hard, but intentional enough to feel like love on a plate.

Recipe FAQs

→ What gives these cookies their spiced flavor?

A blend of ground ginger, cinnamon, cloves, and nutmeg creates the warmly spiced profile.

→ How do I achieve the chewy texture?

Baking until edges are set but centers remain slightly underbaked ensures a tender, chewy bite.

→ What is the purpose of rolling the dough in sugar?

Rolling in granulated sugar adds a sparkling crust that contrasts the soft interior with a slight crunch.

→ Can I add extra spice to the blend?

Yes, increasing ground ginger or adding chopped crystallized ginger can enhance the spicy notes.

→ How should I store leftovers for best freshness?

Store in an airtight container at room temperature; they also freeze well for up to three months.