Cookies Desserts Recipes

Chewy Ginger Cookies

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
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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

Brownie Cookies

Lemon Poppy Seed Sugar Cookies

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 the freezer for 6-8 months. Remove desired amount when needed, bake, and enjoy !

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

5 from 2 votes
Course: Dessert
Keyword: Cookies, Fall Baking, Ginger, Molasses
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time 30 minutes
Total Time: 1 hour 2 minutes
Servings: 36 cookies
Calories: 169kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

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: 1 cookie | Sodium: 132 mg | Calcium: 17 mg | Vitamin C: 1 mg | Vitamin A: 250 IU | Sugar: 12 g | Fiber: 1 g | Potassium: 92 mg | Cholesterol: 29 mg | Calories: 169 kcal | Trans Fat: 1 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Saturated Fat: 5 g | Fat: 8 g | Protein: 2 g | Carbohydrates: 23 g | Iron: 1 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

stacked cookies

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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