Soft Chewy Ginger Cookies

I pulled a tray of these from the oven one December afternoon and the whole kitchen smelled like a spice market had moved in. My neighbor knocked on the door just to ask what I was baking. These soft ginger cookies have that effect—they fill the room with warmth before you even take a bite. The edges crisp up just enough to hold a sugar sparkle, while the centers stay impossibly chewy. They've become my go-to whenever I need something that feels like a hug in cookie form.

I once brought a batch to a potluck and watched them disappear in under ten minutes. A friend who claimed she didn't like ginger cookies ate three, then asked if I'd written the recipe down yet. That night I typed it up and it's been requested at every gathering since. There's something about the balance of spice and sweetness that wins over even the skeptics.

Ingredients

• All-purpose flour: The base that gives these cookies structure without making them cakey, measure it properly or they can turn out dense.
• Ground ginger: The star of the show, bringing warmth and a little heat that lingers on your tongue.
• Ground cinnamon: Rounds out the ginger with a familiar sweetness that feels like home.
• Ground cloves: Just a hint adds depth, too much and it overpowers everything else.
• Ground nutmeg: A whisper of nuttiness that ties all the spices together.
• Baking soda: Creates that beautiful crackle on top and keeps the centers soft.
• Salt: Balances the sweetness and makes every other flavor pop.
• Unsalted butter: Softened to room temperature, it creams smoothly and gives the cookies their tender crumb.
• Granulated sugar: Sweetens the dough and creates that iconic sparkly coating.
• Molasses: This is where the magic happens, adding moisture, chewiness, and a dark, complex sweetness.
• Egg: Binds everything together and adds richness.
• Vanilla extract: A supporting note that amplifies the warmth of the spices.
• Sugar for rolling: The final touch that makes each cookie glisten like a tiny snow globe.

Instructions

Get Ready:

Preheat your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast and makes cleanup a breeze.

Mix the Dry:

Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set it aside so the spices have a moment to mingle.

Cream the Butter:

Beat the softened butter and 1 cup of sugar in a large bowl until it's light, fluffy, and almost doubled in volume—this takes about 2 minutes. Don't skip this step, it's what makes the cookies tender.

Add the Wet:

Beat in the egg, molasses, and vanilla until the mixture is smooth and glossy. It should look like caramel.

Combine:

Gradually add the dry ingredients to the wet, mixing just until no streaks of flour remain. Overmixing makes tough cookies, so stop as soon as it comes together.

Shape and Roll:

Scoop the dough into 1-inch balls, about a tablespoon and a half each. Roll each one in the reserved sugar until completely coated.

Arrange:

Place the balls 2 inches apart on your prepared sheets. They'll spread as they bake, so give them room.

Bake:

Slide them into the oven for 10 to 12 minutes, until the edges are set but the centers still look a little underdone. They'll firm up as they cool.

Cool:

Let them rest on the baking sheets for 5 minutes, then transfer to a wire rack. This is the hardest part—waiting while they cool and the smell fills the room.

Save Pin

One winter I made a double batch and packed them into jars tied with twine for holiday gifts. My aunt called me two days later to say she'd hidden hers from her husband so she could eat them slowly with her morning coffee. That's when I knew these weren't just cookies—they were a mood, a ritual, a reason to pause and savor something warm.

How to Store Them

Keep these in an airtight container at room temperature and they'll stay soft for up to a week. I've found they actually get better after a day or two as the spices deepen. If you want to freeze them, layer them between sheets of parchment in a freezer-safe container and they'll keep for up to three months. Just thaw at room temperature and they taste freshly baked.

Ways to Make Them Your Own

If you like a stronger kick, bump the ginger up to two and a half teaspoons. For texture, fold in half a cup of chopped crystallized ginger before baking—it adds little pockets of sweet heat. I've also tried drizzling cooled cookies with a simple powdered sugar glaze, which turns them into something almost fancy. And if you prefer a crisper bite, just bake them an extra minute or two.

What to Serve Them With

These cookies are perfect on their own, but they're even better with a mug of chai or a glass of cold milk. I've served them alongside vanilla ice cream for an easy dessert, and the contrast of cold and spicy is incredible. They also pair beautifully with sharp cheddar if you're feeling adventurous—something about the sweetness and the tang just works.

• Brew a pot of strong black tea and dunk them in—the spices bloom even more.
• Pack them in a lunchbox with an apple for a midday pick-me-up.
• Set a plate out during the holidays and watch them vanish while everyone pretends they're too full.

Save Pin

Every time I make these, the house smells like the best kind of memory. They're simple, forgiving, and somehow they always turn out just right.

Recipe FAQs

→ How do you achieve a chewy texture?

Using softened butter and slightly underbaking the cookies helps retain moisture, resulting in a tender, chewy bite.

→ What spices are used for the warm flavor?

The blend includes ground ginger, cinnamon, cloves, and nutmeg, creating a cozy and balanced spiced note.

→ Why roll the dough balls in sugar before baking?

Rolling in sugar forms a sparkling crust that adds a crisp texture contrast to the soft interior.

→ Can these be made spicier?

Increasing the amount of ground ginger or adding chopped crystallized ginger enhances the spicy kick.

→ What’s the best way to store them?

Store in an airtight container at room temperature for up to a week, or freeze for up to three months to maintain freshness.