Rating: 5.00
(6)

Chewy Ginger Cookies

By Rachel
September 13, 2021

These chewy ginger cookies are so easy to make and perfect for any season. Ground ginger, cinnamon, and cloves add the perfect hint of spice and a little molasses gives these the perfect consistency! These cookies only require 20-30 minutes of chill time, but can be chilled overnight if needed. Roll in a little coarse sugar before baking for a crunchy texture.

cookies on cooling rack
cookie dough balls

Roll the cookies in sugar before baking for extra texture

Tools I used for this recipe:

  • USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
  • KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
  • Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
  • Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
fresh cookies on a cooling rack

If you like these chewy ginger cookies, you’ll love…

Molasses Ginger Cookies

The Best No-Chill Roll Out Sugar Cookies

One-Bowl Chewy Brown Sugar Cookies

Easy Cut Out Sugar Cookies with Betty Crocker Mix

cookies stacked by glass of milk

Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!

chewy ginger cookies

Grocery List:

  • Flour
  • Baking Soda
  • Salt
  • Cinnamon
  • Ground Ginger
  • Molasses
  • Eggs
  • Butter
  • Ground Cloves
  • Granulated Sugar
cookies on a cooling rack with parchment paper

Instructions for the ginger cookies:

Preheat the oven to 375 degrees F. Grease or line a baking sheet, set aside.

In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.

In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, 3-4 minutes. Add in the molasses, mix until combined. Add in the eggs, one at a time, and the vanilla.

Scrape down the sides of the bowl and add in the dry ingredients. Mix until fully combined. Chill for 20-30 minutes, or overnight if needed*.

Use a 1 oz. portion scoop to scoop even size scoops of dough. Roll in coarse sugar and arrange 2″ apart on the prepared baking sheet. Bake at 375 for 8-10 minutes. The cookies will still be very soft, allow to cool slightly on the baking sheet before transferring to a cooling rack.

Enjoy immediately or store in an airtight container for up to a week!

Notes

*If chilling the dough overnight, allow to come to room temperature slightly before scooping and baking.

chewy ginger cookies

Chewy Ginger Cookies

5 from 6 votes
A soft, chewy version of your favorite spiced gingersnap cookies!
Servings 36 cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 2 minutes

Equipment

  • 1 oz. portion scoop

Ingredients
 
 

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Ground cloves
  • 1 tsp Ground ginger
  • 1 1/2 cups Unsalted butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 Eggs, room temperature
  • 1 tbsp Vanilla extract
  • 1/2 cup Molasses
  • Coarse sugar, for rolling, optional

Instructions
 

  • Preheat the oven to 375 degrees F. Grease or line a baking sheet, set aside.
  • In a medium mixing bowl, combine the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.
  • In the bowl of a hand or stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, 3-4 minutes. Add in the molasses, mix until combined. Add in the eggs, one at a time, and the vanilla.
  • Scrape down the sides of the bowl and add in the dry ingredients. Mix until fully combined. Chill for 20-30 minutes, or overnight if needed*.
  • Use a 1 oz. portion scoop to scoop even size scoops of dough. Roll in coarse sugar and arrange 2" apart on the prepared baking sheet. Bake at 375 for 8-10 minutes. The cookies will still be very soft, allow to cool slightly on the baking sheet before transferring to a cooling rack.
  • Enjoy immediately or store in an airtight container for up to a week!

Notes

*If chilling the dough overnight, allow to come to room temperature slightly before scooping and baking.

Nutrition

Serving: 1cookieCalories: 169kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 132mgPotassium: 92mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Author: The Hearty Life
Calories: 169kcal
Cost: $
Course: Dessert
Cuisine: American
Keyword: Cookies, Fall Baking, Ginger, Molasses

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.

stacked cookies
5 from 6 votes (6 ratings without comment)

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