Chewy Ginger Cookies

Name: Chewy Ginger Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
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)

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.

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.

Thick ginger cookie dough in a large mixing bowl with a blue spatula.

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.

Balls of ginger cookie dough rolled in sugar and placed on a parchment-lined baking sheet.

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

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works fine. Just ensure to mix until the ingredients are combined to avoid overmixing.

How long should I let the cookies cool on the baking sheet?

Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.

Why should I chill the dough before baking?

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.