One of my all-time favorite Christmas cookie recipes are these soft and Chewy Ginger Cookies! Made with molasses, ginger, cinnamon, nutmeg and cloves, and rolled in turbinado sugar, these ginger cookies will move you to the top of Santa’s nice list!
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Chewy Ginger Cookies
One of my all time favorite Christmas cookies are actually something quite simple – this Ginger Cookie Recipe. Made with molasses and spices, these traditional soft ginger cookies are incredible.
If you’re not one for a hard, crunchy cookie, then these soft molasses ginger cookies are for you! Especially when these cookies are still warm, they are practically irresistible!
So let’s get down to it. Here’s the simple steps to making this Ginger Cookie Recipe:
Step 1: Mix the wet and dry ingredients separately
In a bowl, combine the dry ingredients. I always like to sift these to eliminate any lumps from the spices and flour.
In a separate bowl, cream together the butter and sugar using a hand or stand mixer. Then add the egg, vanilla and molasses. I feel like molasses is a must in any chewy ginger cookie recipe!
Beat together until well combined. With your mixer running on the lowest speed, begin gradually adding in the dry ingredients to the wet ingredients. Stop the mixer and scrape down the sides of the bowl.
Step 2: Chill the ginger cookie dough
Once the dough has come together, it will be thick and slightly sticky. Transfer the dough onto a sheet of plastic wrap. Wrap up and refrigerate the dough for at least 4 hours or freeze for 1 hour. A cold dough makes it much easier to roll out the cookie dough balls.
Step 3: Roll the ginger cookie dough balls
Once the cookie dough is thoroughly chilled, you can then begin rolling out the cookies. It’s very helpful to use a cookie scoop A cookie scoop helps achieve the same size cookie, as you’re scooping the same amount of dough out each time. Roll the dough between your hands to create a uniform ball, then roll the cookie in the sugar crystals.
Here’s the cookie scoop I use and love:
OXO Good Grips Medium Cookie Scoop (Amazon Link) – The key to getting uniform cookies that are all the same size is to use a cookie scoop. I’ve had this OXO cookie scoop for years, and it works great!
What type of sugar should I roll the ginger cookie dough in?
You can use either raw sugar or turbinado sugar – this type of sugar is golden in color and has larger sugar crystals. It looks beautiful on these chewy ginger cookies, and adds the perfect crisp outer texture to every bite of cookie.
Step 4: Bake the ginger cookies
Once you have a dozen cookies rolled in the sugar, place the balls evenly on a cookie sheet. Anytime I’m baking cookies I line the sheets with silicone baking mats. Not only do silicone baking mats help the cookies bake evenly, but they make it much easier to remove the cookies off the sheet once they’ve baked.
Here are the tools I use: (Amazon Affiliate Links)
Silicone Baking Mat – Set of 3 Half Sheet – One of my favorite baking tools are these silicone baking mats. I use them pretty much anytime I’m baking something on a sheet pan. Fantastic for cookies, and also great for roasting vegetables, sheet pan meals and even tater tots!
Nordic Ware Aluminum Half-Sheet Baking Pans – I’m currently obsessed with these baking sheets! Not only do they work wonderfully for cookies, but I love using them for sheet pan dinners, too!
Bake the cookies at 350 degrees for 8-10 minutes. My soft ginger snap cookies were perfectly baked at 9 minutes even. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
As soon as these soft ginger snap cookies go into the oven, you’ll notice the most amazing aroma in your house! In my mind, the smells of ginger and cinnamon baking in the oven is exactly what Christmas smells like.
Just like my mom use to do, make a big batch of these cookies and freeze some for later. Pull out anytime you want to assemble a cookie tray, or enjoy when friends stop over.
These are also perfect for leaving out with a big glass of milk for Santa. You’re kids will love making these with you, and you may even create a fun Christmas memory of your own.
FAQ’s about making chewy ginger cookies
How do you make cookies chewy?
The key to making ginger cookies chewy is to make sure you don’t over-bake them. I baked these for precisely 9 minutes. Let cool on your cookie sheet for about 5 minutes before transferring to a rack to cool completely. Chilling the dough (making sure it’s cold) also helps ensure a chewy cookie.
Can I freeze ginger cookies?
Yes, ginger cookies can be frozen. Once you’ve baked the cookies and they’ve cooled to room temperature, place in an airtight container. If you are stacking the cookies, place a sheet of waxed paper between each layer so the cookies don’t stick together. Cookies can be frozen up to 2 months in advance.
Can I make and freeze cookie dough in advance?
Yes, making and freezing cookie dough in advance is a great time-saver. Once you’ve made the cookie dough, place on sheets of plastic wrap, and secure tightly. Then store the wrapped dough in a zip-lock freezer bag, making sure it is air-tight. When ready to bake the cookies, let the dough thaw slightly. While the dough is still cold, begin rolling into cookie balls. Bake according to directions.
If you loved these Chewy Ginger Cookies, check out some of these other cookie & fudge recipes:
- Reese’s Peanut Butter Cup Cookies
- Chocolate Chip Pudding Cookies
- Peanut Butter Chocolate Fudge
- Chocolate Caramel Cashew Clusters
- Red Velvet Candy Cane Kiss Cookies
- Penguin Cookies
- Rice Krispie Christmas Trees
- Reindeer Pretzels
- Reese’s Pieces Cookies
- Copycat Starbucks Cranberry Bliss Bars
- Chocolate Dipped Ritz Cracker Cookies
- Funfetti Cake Mix Cookies with Christmas Sprinkles
- Chocolate Chip Cake Mix Cookies
Here’s the recipe for these delicious Chewy Ginger Cookies:
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 1 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 3/4 c. butter, room temperature
- 3/4 c. dark brown sugar
- 1/2 c. molasses
- 1 egg
- 2 tsp. vanilla
- 1/2 c. raw or turbinado sugar (for rolling)
- In a mixing bowl, add the flour baking soda, ginger, cinnamon, cloves, nutmeg and salt. Stir together, and then using a sifter, sift the dry ingredients making sure there are no lumps. Set dry ingredients aside.
- With a hand or stand mixer, cream together the butter and brown sugar. Add the egg, vanilla and molasses, and beat together until creamy.
- With mixer running on lowest speed, begin gradually adding the dry ingredients to the wet ingredients, stopping occasionally to scrape down the sides of the bowl. Once all of the dry ingredients have been combined, dough will be thick and sticky. Turn out dough on to a large piece of plastic wrap. Wrap up and refrigerate for at least 4 hours or freeze for 1 hour.
- Once dough has chilled, unwrap and begin making cookie dough balls using a cookie scoop and rolling with your hands. Roll the cookie balls in the raw or turbinado sugar, and place on to cookie sheet.
- Preheat oven to 350 degrees. Bake cookies for 8-10 minutes. (9 minutes was about perfect.) Let cookies cool on sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Enjoy once cooled, or store in an airtight container for up to 5 days. Cookies can also be frozen.
Dough can also be made in advance, and refrigerated for up to 5 days.
Nutrition Information:Serving Size: 2 cookies
Amount Per Serving: Calories: 2000Total Fat: 71gSaturated Fat: 44gCholesterol: 183mgSodium: 1793mgCarbohydrates: 326gSugar: 181gProtein: 20g