There’s nothing quite like the smell of ginger cookies baking on a fall day! These one-bowl old-fashioned chewy ginger cookies have a soft, tender center, chewy edges, and a slight crunch from sanding sugar. Molasses, ground cinnamon, cloves, and ginger give the perfect hint of spice without overpowering the sweetness. Requiring just 30 minutes to chill, these cookies come together in one-bowl and couldn’t be simpler!
If you’re a fan of store-bought ginger snaps, these have a similar taste – if you want the super crisp texture, bake for a few additional minutes. I like to roll my cookies in coarse sanding sugar before baking, but that is optional. Granulated sugar or demerara sugar will both work as well.
Want to elevate your cookies, sandwich together with salted caramel ice cream or dip in melted chocolate, yum! You might also like these molasses ginger cookies or my spiced snickerdoodles. Find all of my cookie recipes here for more inspiration!
Why You’ll Love These Cookies
You’ll love these one-bowl old-fashioned chewy ginger cookies for so many reasons. The dough comes together quickly in a single bowl, keeping cleanup simple and stress-free. Each cookie bakes up with a perfectly soft and chewy center, lightly crisp edges, with the perfect spiced flavor. They’re a holiday favorite for cookie swaps, dessert trays, and gifting! Plus, the dough can be scooped and kept frozen so you can enjoy fresh-baked cookies anytime!
–Rachel
Key Cookie Ingredients
Unsalted butter: Melted for easy mixing and a soft, chewy texture. Substitute: Salted butter (reduce added salt by half) or plant-based butter for dairy-free.
Granulated sugar: Adds sweetness and helps create crisp edges. Substitute: Light brown sugar for a slightly softer texture and richer flavor.
Molasses: Gives the cookies their classic depth and rich color.
All-purpose flour: Provides structure while keeping cookies tender. Substitute: 1:1 gluten-free flour blend for gluten-free baking.
Ground cinnamon: Adds warm spice. Substitute: Pumpkin pie spice for a more complex flavor.
Ground ginger: Brings a gentle heat and classic gingerbread flavor. Substitute: Allspice for a milder spice note.
Ground cloves: Adds depth and a hint of spice complexity. Substitute: Nutmeg for a softer flavor.
Coarse sugar (optional): For rolling, creating a sparkling, crisp finish. Substitute: Turbinado sugar or granulated sugar.
How To Make The Ginger Cookies
Let’s talk a little about how to make these One-Bowl Old-Fashioned Chewy Ginger Cookies (The printable instructions are in the recipe card below.)
Quick overview:
- Mix wet ingredients, add in the dry ingredients.
- Chill, scoop, roll in sugar, bake, and enjoy!
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl combine the melted butter, sugar, eggs, vanilla, and molasses. Whisk until combined, 2-3 minutes.
- To the wet ingredients, add in the flour, baking soda, salt, cinnamon. ginger, and cloves. Mix in until completely combined. Cover and chill dough for 30 minutes.
- Use a 2 oz. portion scoop or measuring spoon to scoop even size scoops of dough. Roll into balls and roll in coarse sugar to coat the outside. Arrange 2-3 inches apart on the prepared baking sheet. Gently press each cookie down with your hand before baking so they bake evenly.
- Bake at 375 for 8-10 minutes. Cookies will be golden brown, allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container for up to a week!
Tips for Perfect Cookies
Use a round cookie cutter or lid to gently scoot warm cookies into perfect circles.
Sprinkle with flaky sea salt while warm if desired, this adds the perfect sweet and salty combo.
If chilling dough overnight allow to come to room temperature before scooping for easier scooping.
Do not overcrowd baking sheets allow ample space for these cookies to spread and not stick together. If the pan is overcrowded cookies will not turn out as intended.
Start with less time and add baking time as needed so cookies stay chewy, I always recommend taking cookies out before you think they are done, they will continue to cook on the baking sheet.
One-Bowl Old-Fashioned Chewy Ginger Cookies
Equipment
Ingredients
- 1 1/2 cups Unsalted butter, melted
- 1 1/2 cups Granulated sugar
- 2 whole Eggs, room temperature
- 1 tbsp Vanilla extract
- 1/2 cup Molasses
- 3 3/4 cups All-purpose flour
- 2 tsp Baking soda
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 1 tsp Ground ginger
- 1 tsp Ground cloves
- Coarse sugar, for rolling, optional
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
- In a large mixing bowl combine the melted butter, sugar, eggs, vanilla, and molasses. Whisk until combined, 2-3 minutes.1 1/2 cups Unsalted butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla extract, 1/2 cup Molasses
- To the wet ingredients, add in the flour, baking soda, salt, cinnamon. ginger, and cloves. Mix in until completely combined. Cover and chill dough for 30 minutes.3 3/4 cups All-purpose flour, 2 tsp Baking soda, 1 tsp Salt, 2 tsp Ground cinnamon, 1 tsp Ground ginger, 1 tsp Ground cloves
- Use a 2 oz. portion scoop or measuring spoon to scoop even size scoops of dough. Roll into balls and roll in coarse sugar to coat the outside. Arrange 2-3 inches apart on the prepared baking sheet. Gently press each cookie down with your hand before baking so they bake evenly.Coarse sugar, for rolling
- Bake at 375 for 8-10 minutes. Cookies will be golden brown, allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container for up to a week!
Notes
- Roll dough generously in sugar for the best crackly tops.
- Use fresh spices for the most vibrant flavor.
- Bake just until edges are set for soft, chewy centers.
- Freeze dough balls for up to 3 months and bake from frozen.
Nutrition
If you enjoyed this recipe, I would appreciate if you left a star rating on the recipe card above or a comment below sharing your experience! I value your feedback, it would also mean a lot if you could share this recipe or my website with friends or loved ones. Cheers!
Storage and Freezing
Store completely cooled cookies in an airtight container at room temperature for up to 7 days. Cookies should be cooled completely before storing.
You Can Freeze This Cookie Dough
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 (or reference back to this post for baking directions!). Keep in your freezer stash for 3-4 months. Remove desired cookie dough when needed, thaw, bake, and enjoy! You may even want to make a double batch!
Recipe FAQs
Yes, chilling cookie dough allows the fat to set up so the cookie doesn’t spread too thin. This dough only needs to chill for 30 minutes!
Yes! You can prepare the dough up to 2 days in advance and store it covered in the refrigerator, or scoop and freeze the dough balls for up to 3 months.
Store cooled cookies in an airtight container at room temperature. For extra softness, place a slice of bread in the container, it helps maintain moisture.
No! Rolling in sugar is totally optional, it adds a fun look and extra texture but cookies can be baked without.
Tools I Recommend
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
- Glass Mixing Bowls – these are my go to for everyday baking and ingredient prep!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
