Fall in love with these Chewy Ginger Cookies. Soft chewy cookies that taste like the holiday’s with that classic ginger flavor.
Chewy ginger cookies are a warm and spicy treat that bring cozy comfort in every bite. Made with molasses, sugar, and a blend of ground ginger and cinnamon, these cookies boast a rich flavor and irresistibly soft texture. Their crackly tops and tender, chewy centers make them a favorite during the holidays, though they’re delicious any time of year.
These chewy ginger cookies are a holiday favorite along with my Peppermint Lofthouse Cookies, Perfect Chocolate Crinkle Cookies, and Santa’s Cookies.
Table of Contents
Why We Love These Ginger Cookies
- Children love the sweet and spicy flavor, making them a hit with the whole family.
- These Chewy Ginger Cookies stay fresh for days, making them ideal for prepping in advance.
- The recipe is straightforward, making it accessible for bakers of all levels.
Recipe Ingredients
- Ground Ginger: Adds a warm, spicy kick, essential for the signature gingersnap cookie flavor.
- Molasses: Provides a rich, deep sweetness and a slightly smoky flavor.
- Ground Cinnamon: Offers a sweet and woody spice.
See the recipe card for full information on ingredients and quantities.
Variations
- Spiced Variation: Add a pinch of nutmeg, ground cloves, or allspice to the flour mixture for an extra kick.
- Molasses Variation: Dark molasses will provide a richer, more robust flavor, while light molasses will give a milder, sweeter taste. Blackstrap molasses is another option, offering a stronger, slightly bitter flavor that can add depth to the cookies. Unsulphured molasses is a great choice too, as it is pure and has a cleaner, more natural taste compared to sulfured varieties.
How to Make Chewy Ginger Cookies
Step 1: Preheat the oven to 350°F (175°C). In the bowl of a stand mixer, beat together the sugar, molasses, and shortening. Add the egg, and mix until just combined.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and cinnamon. Gradually add the flour mixture to the wet ingredients and mix until just combined.
Step 3: Form the dough into 1 ½ inch balls, then roll in the sugar. Place the balls on a greased or parchment-lined baking sheet, and bake for 12 minutes. Remove from oven and let cool for 3-4 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Portion Dough Evenly: Use spoons or a cookie scoop to portion the cookie dough evenly, ensuring consistent size in every batch.
- Accurate Measuring: Use a measuring cup for dry ingredients like flour and sugar, and a liquid measuring cup for molasses to ensure precise measurements and consistent results.
- Use a Silicone Mat: Bake the cookies on a silicone mat to ensure even baking and prevent sticking.
FAQs
Yes, a hand mixer works fine. Just ensure to mix until the ingredients are combined to avoid overmixing.
Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.
Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in a thicker, chewier texture.
Storage Info
To STORE your Chewy Ginger Cookies, cover them tightly or place them in an airtight container at room temperature for up to 4 days. Add a piece of bread to keep them soft. Use parchment paper between layers to prevent sticking.
To FREEZE, place cookies in a freezer-safe container for up to 3 months. Thaw at room temperature. To REHEAT, warm cookies in a 300°F (150°C) oven for 5-7 minutes.
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Ingredients
- 1 cup sugar
- 1/4 cup molasses
- 3/4 cup shortening
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup sugar - for rolling
Instructions
- Preheat the oven to 350°F (175°C). In the bowl of a stand mixer, beat together the sugar, molasses, and shortening. Add the egg, and mix until just combined.
- In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and cinnamon. Gradually add the flour mixture to the wet ingredients and mix until just combined.
- Form the dough into 1 ½ inch balls, then roll in the sugar. Place the balls on a greased or parchment-lined baking sheet, and bake for 12 minutes. Remove from oven and let cool for 3-4 minutes before transferring to a wire rack to cool completely.
My kids had so much fun rolling these in sugar, and they came out perfect.
The recipe for these cookies is terrific, but I’ve been having problems with them getting too hard after baking. I tried not to over-mix, but the cookies still were not chewy. Any advice? They are my mother’s absolute favorite cookie.
What kind of shortening?
Hi Elisa, any non-flavored, all-vegetable shortening, like crisco will work, just don’t use the flavored versions like the butter flavored shortening.
Hi! Thank you for responding! What about morrel snow cap lard? Will this work?
Hi Elisa, typically, lard and shortening are interchangeable for most cooking. I’m not sure how it will work in this recipe as I have not tried it. Give it a go and let us know how it turns out.
Maybe haha! I’m scared! But have you tried adding ginger candies?
I have not, but I think that would be great!
These are an absolute favorite of mine! The chewy texture is the absolute best!
These make my house smell so good!! We make them every year! They are my dads favorite, so I love taking him some.