If you’re anything like me and tend to shy away from the crunchy, sometimes too-hard gingersnaps, then I have a treat for you! This Soft and Chewy Ginger Cookies Recipe is my go-to when I want all the warm, spicy ginger goodness with a tender, melt-in-your-mouth texture you just can’t resist. Trust me, once you try these, your classic holiday cookie stash will never be the same.
Why You’ll Love This Recipe
- Perfect Soft & Chewy Texture: Unlike traditional gingersnaps, these cookies stay tender and chewy, making every bite feel like a cozy hug.
- Rich, Warm Spices: The blend of ginger, cinnamon, cloves, and allspice creates a wonderfully aromatic cookie that fills the kitchen with nostalgic holiday scents.
- Easy to Make: Straightforward steps and common pantry ingredients make it a perfect recipe for bakers of all levels.
- Family Favorite: Every time I bake these, my family insists on having seconds, and I know you’ll get the same reaction!
Ingredients You’ll Need
Each ingredient plays a key role in creating that moist, chewy texture and those deep flavors. I always recommend using fresh spices for the best aroma, and don’t skip the molasses—it’s the secret behind the cookie’s rich sweetness and tender crumb.
- All-purpose flour: The base for structure; helps the cookies hold their shape without being tough.
- Baking soda: Adds just enough lift so your cookies puff up slightly but stay soft.
- Salt: Balances the sweetness and enhances the spices.
- Ground ginger: The star spice—it delivers that zesty, warm kick everyone loves.
- Ground cinnamon: Brings cozy depth and complements the ginger perfectly.
- Ground cloves: A little goes a long way in adding warmth and complexity.
- Ground allspice: A spice blend in itself, it enhances the overall flavor profile.
- Unsalted butter: Softened for easy mixing; imparts a rich, creamy taste.
- Granulated sugar: Used both in the dough and for rolling the cookies, giving them a subtle crunch outside while soft inside.
- Large egg: Helps bind everything together and adds moisture.
- Molasses: My secret weapon for chewiness and that deep, molasses-y flavor that sets these apart.
Variations
I love making this Soft and Chewy Ginger Cookies Recipe just as is, but sometimes I like mixing things up depending on the occasion or who I’m baking for. Feel free to experiment — personalization makes baking even more fun!
- Spicy Upgrade: I once added a pinch of cayenne pepper for a subtle heat, which my spice-loving friends adored.
- Gluten-Free Version: Using a gluten-free flour blend works well if you need a gluten-free treat, just watch the dough for texture adjustments.
- Chocolate-Dipped: For a fancy touch, dip cooled cookies halfway in melted dark chocolate—my family can’t get enough.
- Lemon Zest Twist: Adding a teaspoon of fresh lemon zest brightens the flavors wonderfully.
How to Make Soft and Chewy Ginger Cookies Recipe
Step 1: Prep Like a Pro
First things first, preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. This little prep move saves you a ton of cleanup later and keeps your cookies from sticking. Trust me, I’ve learned the hard way!
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk flour, baking soda, salt, and your warm spices together until well combined. This ensures every bite is packed with flavor, and it prevents spices from clumping once mixed with the wet ingredients.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter on low for about 30 seconds. Then gradually add a cup of sugar and increase your speed to medium until it’s light and fluffy. This step is crucial — it traps air to help your cookies rise just enough while staying soft.
Step 4: Add Egg and Molasses
Beat in the egg and molasses together at medium speed until smooth. I always stop to scrape down the sides here. That’s where ingredients like to hide, and you want an even, luscious dough.
Step 5: Combine Wet and Dry Ingredients
Add the dry mixture to your wet ingredients, beating just on low speed until a soft but thick dough forms. Don’t overmix here — it can lead to tougher cookies, and nobody wants that.
Step 6: Chill the Dough
Pop the dough in the fridge for 20 minutes. This rest period helps the flavors meld and prevents the cookies from spreading too much while baking. Pro tip: If you’re pressed for time, chilling isn’t mandatory but highly recommended for best results.
Step 7: Shape and Sugar Coat
Place the remaining sugar in a small bowl. Roll your dough into large balls—about 2 inches in diameter—then roll each in sugar before spacing them evenly on the baking sheets. Leaving space is key since these cookies puff up beautifully.
Step 8: Bake to Perfection
Bake for about 10 minutes. At first, they’ll look puffy and might seem soft and delicate—don’t worry, they firm up as they cool. Let them rest on the sheet 2 minutes before transferring to a wire rack to cool completely.
Pro Tips for Making Soft and Chewy Ginger Cookies Recipe
- Soft Butter is Key: Always soften butter to room temperature, but don’t melt it—this helps achieve the ideal creamy texture for fluffiness.
- Don’t Skip Chilling: I learned chilling makes a huge difference in preventing cookie spread and intensifying flavors.
- Use Fresh Spices: Since spices are front and center, fresh ground ginger and cinnamon really elevate the taste over old store-bought versions.
- Watch Your Bake Time: I once overbaked and lost that lovely chewy texture—10 minutes is your sweet spot, so set a timer!
How to Serve Soft and Chewy Ginger Cookies Recipe
Garnishes
For a little sparkle, I often dust the cooled cookies with a sprinkle of granulated sugar or even a dusting of powdered sugar for a frosty look. Sometimes, I dip them in melted white chocolate and add crushed crystallized ginger on top—it’s a fanciful treat that guests love.
Side Dishes
These cookies pair fabulously with a hot cup of chai tea or classic eggnog. For a simple delight, I serve them alongside vanilla ice cream or a scoop of whipped cream, which balances their spicy-sweet profile perfectly.
Creative Ways to Present
When I’m hosting holiday parties, I like to arrange these soft and chewy ginger cookies on a decorative platter layered with fresh sprigs of rosemary and orange slices for that extra seasonal touch. Wrapping individual cookies in cellophane with a ribbon makes a charming homemade gift for friends and family.
Make Ahead and Storage
Storing Leftovers
I store leftover ginger cookies in an airtight container at room temperature, layering parchment paper between to keep them from sticking. They stay perfectly soft for up to a week — though I rarely have any leftovers!
Freezing
Freezing the dough balls before baking is my favorite trick when I want fresh cookies on demand. Just roll and sugar coat the dough balls, freeze them on a tray, then transfer to a freezer bag. When ready, pop them straight in the oven without thawing — adding a couple of minutes to bake time.
Reheating
If your cookies have lost some softness, warming them in the microwave for 10-15 seconds revives that chewy texture like magic. Alternatively, a brief zap in a warm oven for 3-4 minutes works wonders to freshen up leftovers.
FAQs
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Can I make this Soft and Chewy Ginger Cookies Recipe vegan?
Absolutely! You can substitute the butter with a vegan alternative like coconut oil or vegan butter, and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture might be slightly different, but still deliciously chewy.
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Why are my ginger cookies turning out crunchy instead of soft?
Overbaking is usually the culprit. These cookies look a bit undercooked when you take them out—that’s perfect! Also, make sure to chill the dough and avoid overmixing, which can develop gluten and make cookies tough.
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Can I use blackstrap molasses instead of regular molasses?
Blackstrap molasses has a stronger, more bitter flavor than regular molasses, which could overpower the spices. I recommend using mild or regular molasses to keep the flavors balanced and sweet.
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How do I prevent cookies from spreading too much?
Chilling the dough before baking is key, as it firms up the butter. Also, using parchment paper or silicone mats helps cookies bake evenly without spreading excessively.
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Can these cookies be made ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. They actually taste better as the flavors develop. Alternatively, freeze shaped dough balls for longer storage.
Final Thoughts
I absolutely love how this Soft and Chewy Ginger Cookies Recipe brings that perfect combination of nostalgia and comfort with every bite. Baking these cookies has become my little ritual whenever I want to fill my home with the warmth of the holidays or simply enjoy a sweet treat. I hope you give this recipe a try and that it becomes your family’s new favorite cookie too — there’s nothing quite like sharing freshly baked goodness with the people you love!
Print
Soft and Chewy Ginger Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Big Soft and Chewy Ginger Cookies offer a delightful alternative to traditional crunchy gingersnaps. Packed with warm spices like ginger, cinnamon, cloves, and allspice, these cookies feature a soft, chewy texture and deep molasses flavor, perfect for cozy gatherings or a comforting treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Wet Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/3 cup for rolling
- 1 large egg
- 1/4 cup molasses
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats, then set them aside for later use.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground allspice. This ensures the spices and leavening are evenly distributed throughout the dough.
- Cream butter and sugar: In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter on low speed for about 30 seconds. Gradually add 1 cup of granulated sugar, then increase the speed to medium and beat until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add egg and molasses: Beat in the large egg and molasses on medium speed until the mixture is smooth and fully combined, providing a rich molasses flavor and moisture to the dough.
- Incorporate dry ingredients: Add the dry flour and spice mixture to the wet mixture. Beat on low speed just until a thick, soft dough forms. Be careful not to overmix, as this can make the cookies tough.
- Chill the dough: Cover the dough and place it in the refrigerator for 20 minutes to firm up. This makes it easier to shape and helps control spread during baking.
- Shape and sugar the cookies: Place the remaining 1/3 cup granulated sugar into a small bowl. Using your hands, shape the chilled dough into large balls approximately 2 inches in diameter. Roll each dough ball in the sugar to coat evenly, then place them on the prepared baking sheets, leaving around 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies in the preheated oven for about 10 minutes. The cookies will puff up and remain soft to the touch when done.
- Cool the cookies: Remove the cookies from the oven and let them sit on the baking sheets for 2 minutes to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- For softer ginger cookies, this recipe is perfect compared to traditional crunchy gingersnaps.
- Be careful not to overbake; cookies should remain soft and chewy rather than crispy.
- Chilling the dough helps maintain the cookie shape and texture during baking.
- Rolling dough balls in sugar adds a sweet, slightly crunchy outer layer that contrasts nicely with the soft interior.
Nutrition
- Serving Size: 1 cookie
- Calories: 301
- Sugar: 27.5 g
- Sodium: 164.3 mg
- Fat: 12.2 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 45.8 g
- Fiber: 0.8 g
- Protein: 3.1 g
- Cholesterol: 46 mg
