Go Back
The Best Soft and Chewy Ginger Cookies Recipe

The Best Soft and Chewy Ginger Cookies

Soft, warmly spiced ginger cookies rolled in sugar before baking for a lightly crisp exterior and chewy molasses-rich center. The brown sugar and unsulphured molasses help keep every cookie tender.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 40 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups (281 g) All-purpose flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Ground ginger
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 large Large egg
  • 1/3 cup (about 113 g) Unsulphured molasses
For Rolling
  • 1/3 cup Granulated sugar

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves together in a medium bowl.
  3. Beat softened butter with the granulated and brown sugars until light and creamy. Beat in the egg, then mix in the molasses.
  4. Add the dry ingredients to the wet mixture and mix only until no dry flour remains. Chill the dough for 20 to 30 minutes if it is too soft to scoop.
  5. Portion the dough into roughly 1 1/2-tablespoon balls, roll each in granulated sugar, and arrange them about 2 inches apart on the prepared baking sheets.
  6. Bake for 9 to 12 minutes, until the edges look set but the centers remain slightly soft and puffy. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

Use unsulphured molasses instead of blackstrap molasses, which is much more bitter. Do not overbake; the cookies continue setting as they cool. Store cooled cookies in an airtight container.