Soft Chewy Ginger Cookies (Printable Version)

Warmly spiced soft ginger treats with a chewy texture and sugar crust, ideal for holiday or afternoon enjoyment.

# What You'll Need:

→ 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 Make:

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

# Helpful Hints:

01 -
  • They stay chewy for days, which honestly feels like a minor miracle in cookie form.
  • The molasses and spice combination tastes like comfort without being heavy or overly sweet.
  • One batch makes enough to share, freeze, or eat alone on a quiet morning with coffee.
02 -
  • The underbaked look in the center is not a mistake—it's exactly what creates that perfect chew; if you bake them until they look fully done, they'll be cake-like.
  • Molasses adds moisture and tang, but it also darkens the dough; don't panic if your batter looks almost brown.
  • Room-temperature eggs and softened butter mix more smoothly and create a better texture than cold ingredients.
03 -
  • Don't skip the cooling time on the baking sheet—those first 5 minutes are when the cookies set up enough to move without breaking.
  • If your dough feels too soft to roll, chill it for 15 minutes; cold dough is easier to handle and gives you more control over the size.
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