Soft Chewy Ginger Cookies (Printable)

Warm, spiced soft ginger cookies with a sugar crust, ideal for cozy afternoons and festive occasions.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter and 1 cup sugar until light and fluffy, approximately 2 minutes.
04 - Beat in the egg, molasses, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until incorporated.
06 - Scoop dough into 1-inch balls (about 1.5 tablespoons each) and roll each in reserved granulated sugar to coat evenly.
07 - Place dough balls 2 inches apart on prepared pans to allow spreading.
08 - Bake for 10 to 12 minutes, or until edges are set and centers appear slightly underbaked for a chewy texture.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Top Tips:

01 -
  • They stay soft for days, getting even chewier as the spices mellow and blend.
  • The molasses adds a deep, almost caramel-like richness without being too sweet.
  • Rolling them in sugar creates a crackly, glittering crust that contrasts beautifully with the tender inside.
  • Theyre fast enough for a weeknight but impressive enough to gift in a tin.
02 -
  • If your butter isn't soft enough, the dough won't cream properly and the cookies will spread too thin.
  • Don't overbake—the centers should look slightly underdone when you pull them out, they'll set as they cool.
  • Rolling the dough balls in sugar while they're still cold helps the coating stick better and creates a thicker crust.
03 -
  • Use a cookie scoop to keep the balls uniform so they bake evenly and look professional.
  • If your molasses has thickened in the pantry, warm it slightly in the microwave so it mixes in smoothly.
  • Don't skip the parchment paper—it prevents sticking and helps the bottoms stay tender instead of crispy.
  • Let the dough rest in the fridge for 30 minutes before rolling if you want even thicker, chewier cookies.
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