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These old-fashioned Ginger Cookies are soft in the center, slightly crisp around the edges, and filled with that irresistible mix of warm spice and molasses sweetness. They’re rolled in sugar before baking so every bite has a subtle sparkle — perfect for cozy fall days or holiday cookie trays.
If you love nostalgic bakes like my Molasses Cookies or Cinnamon Sugar Cookies, you’ll adore these too — they have that same comforting spice and cozy kitchen aroma that makes everyone linger near the oven. For something a little softer, try my Sour Cream Cookies, or go classic with Chocolate Chunk Cookies — both are timeless favorites that round out any cookie platter beautifully.
❤️ There’s just something about that rich molasses flavor and warm ginger that makes the whole kitchen smell like Christmas.
Why This Recipe Works
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Soft, chewy centers and perfectly crisp edges — the best of both worlds!
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Deep, rich flavor from both ground and crystallized ginger.
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Molasses adds moisture and that nostalgic warmth.
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Dough chills beautifully, so you can bake fresh batches over several days.
Before You Start
✨ Chill the dough: This helps the cookies keep their shape and develop that signature chewy center with perfectly crackled tops.
✨ Use room temperature ingredients: It makes mixing easier and helps the dough blend evenly.
✨ Don’t skip the sugar roll: It gives these cookies their beautiful sparkle and a delicate crispness on the outside.
✨ Finely chop the crystallized ginger: It adds chewy bits of spicy-sweet flavor in every bite without overpowering.
✨ Use parchment paper: It prevents sticking and helps the cookies bake up evenly golden.
Ingredients for Ginger Cookies
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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Flour: Gives the cookies structure and chew.
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Ground Ginger: The star of the show — bright, spicy, and aromatic.
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Baking Soda: Helps the cookies rise and get those gorgeous cracks.
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Salt: Balances the sweetness.
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Butter: Use unsalted and room temperature for best results.
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Sugar: Divided for the dough and for rolling — that sparkly finish makes them shine!
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Egg: Adds richness and helps bind the dough.
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Molasses: Adds color, moisture, and classic gingerbread flavor.
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Crystallized Ginger: Finely chopped for bursts of extra warmth and chew.
⭐ Pro Tips
⭐ Chilling Is Key: Don’t skip the chill! It solidifies the butter and helps prevent overspreading. You’ll get thicker, chewier cookies every time.
⭐ Watch for the Crackle: The cookies are done when the tops are cracked and just set — don’t overbake or you’ll lose that soft center.
⭐ Storage Secret: To keep them chewy, store with a slice of bread in the container. The cookies will stay fresh and soft for days!
⭐ Make-Ahead Magic: You can scoop and roll the dough balls in sugar, then freeze them. Just bake straight from frozen, adding a minute or two to the bake time.
Storing + Freezing + Make-Ahead Tips
Storing
- Keep cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, store with a slice of sandwich bread (it keeps them soft!).
Freezing
- Freeze unbaked dough balls (after rolling in sugar) on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen — no need to thaw.
Make-Ahead
- You can make the dough up to 48 hours ahead and keep it covered in the fridge. Just scoop, roll in sugar, and bake when ready!
Frequently Asked Questions
Can I use ground ginger only?
Yes! If you don’t have crystallized ginger, you can leave it out — but it adds a lovely chewy heat that makes these cookies extra special.
Can I use blackstrap molasses?
I recommend regular unsulphured molasses. Blackstrap is more bitter and can overwhelm the cookie’s sweetness.
Why do my cookies spread too much?
The dough may have been too warm. Always chill the shaped dough balls before baking and keep extras in the fridge between batches.
Can I double the recipe?
Absolutely! These freeze well and make great gifts during the holidays, so doubling is always a good idea.
What to Serve With Ginger Cookies
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Warm Drinks: These cookies are heavenly with a mug of Homemade Crockpot Hot Chocolate, Spiced Apple Cider, or a pipping hot mug of tea.
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Sweet Pairings: Serve alongside a scoop of Vanilla Ice Cream for a warm-and-cold contrast or crumble them over Pumpkin Pie for texture.
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Holiday Favorites: Add them to cookie trays with Italian Christmas Cookies, Chocolate Crinkle Cookies, and Chirstmas Sugar Cookies for a perfect mix of flavors.
How To Make Chewy Ginger Cookies
More Spiced Cookies Recipes
Tried This Recipe?
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And if you made these Ginger Cookies, don’t forget to leave a ⭐⭐⭐⭐⭐ rating and tag me on Instagram @gonna_want_seconds! I love seeing your baking magic.
Thanks for stopping by my kitchen today — happy baking, friends! ❤️ Kathleen
Chewy Ginger Cookies
Ingredients
- 2 1/4 cups flour
- 2 3/4 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/3 cups sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 3 tablespoons crystallized ginger, finely chopped
Instructions
- Line 2 rimmed baking sheets (half sheet size) with parchment paper.
- In a medium bowl, whisk together the flour (2 1/4 cups), ginger (2 3/4 teaspoons), baking soda (1 teaspoon), and salt (1/4 teaspoon); set aside
- In a large mixing bowl, using a handheld electric mixer on medium-high speed, cream together butter (3/4 cup) and 1 cup of sugar until well blended. Add the egg (1), molasses (1/4 cup), and crystallized ginger (3 tablespoons), and combine. Gradually add the flour mixture and beat on low, scraping down the sides of your bowl occasionally to incorporate everything.
- Pour remaining sugar (1/3 cup) into a shallow bowl. Use a leveled-off medium cookie scoop to shape the cookies, then roll them in the sugar to coat each side. Place them 2" apart on prepared baking sheets.
- Place baking sheets in the fridge for 30 minutes. Position an oven rack to the center of the oven and preheat the oven to 350°F.
- Bake chilled cookies, one sheet at a time, in the oven for 12 minutes. Keep the dough balls in the fridge between baking to keep it cold.You'll know the cookies are done once the surface is cracked, and the top of the cookies feels dry to the touch. After 5 minutes on the cookie sheet, transfer cookies to a cooling rack. Enjoy!
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Notes
- Flour- The recipe calls for all-purpose flour. Measure the flour using the spooning method to get the correct amount and avoid getting too much flour. Too much flour will produce dry cookies!
- Ground Ginger- Our headlining spice! The ground ginger will add a flavor profile of sweet, peppery, and a bit floral, with a hint of citrus.
- Baking Soda- Will help create a soft and fluffy cookie.
- Salt - Salt, believe it or not, actually enhances the flavors of the cookie. Without it, the secondary flavors will fall flat and the cookie will taste overly sweet. Don't skip it!
- Unsalted Butter - We've already added the perfect amount of salt so use unsalted butter.
- Egg - In baking, it's best to use room-temperature eggs. They blend into the batter much better. Here's a shortcut on bringing them to room temp in case you forget to set them out early.
- Molasses - These cookies are sweetened with not only granulated sugar but molasses as well. The molasses brings a warm, sweet, somewhat smoky flavor.
- Crystallized Ginger - The secret ingredient. Not only does it add an extra layer of ginger flavor but it adds a nice bit of chewiness. If you have trouble finding this in your supermarkets, you can find it on Amazon.
Nutrition
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I partnered this with black coffee. I think I ate almost half of this!
Oops! Don’t count hehe. Thank you, Joy
Yum yum yum! The perfect treat this Halloween! I decorated each cookies with googly eye candy and some icing, I wish I can share the photo here.
I’d love to see the cookies! Thank you, Lucy. Happy halloween!