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These chewy ginger cookies are for serious ginger lovers. Made with both ground ginger and crystallized ginger, they deliver bold spice, soft centers, and perfectly crackled sugar-coated tops in every bite.
Unlike traditional ginger molasses cookies, these cookies put ginger front and center. The molasses adds richness and chew, while crystallized ginger provides little bursts of warm, spicy flavor throughout. The result is a thick, bakery-style cookie that’s just as perfect for holiday cookie trays as it is for everyday baking.
If you love warmly spiced cookies, be sure to try my Ginger Molasses Cookies, Gingersnap Cookies, and Soft Gingerbread Cookies next. For even more holiday baking inspiration, browse my full Christmas Cookie Recipes collection.
Before You Begin
✨ Plan for the chill time. The dough needs 30 minutes in the refrigerator before baking to create thick, chewy cookies.
✨ Bring the butter and egg to room temperature. They blend more evenly into the dough and create a better cookie texture.
✨ Finely chop the crystallized ginger. Smaller pieces distribute throughout the dough so every bite gets that signature double ginger flavor.
✨ Measure your flour correctly. Use the scoop-and-level method rather than scooping directly from the bag to avoid dry, dense cookies.
✨ Keep the dough cold between batches. If baking multiple sheets, keep the remaining dough in the refrigerator while the first batch bakes.
✨ Use parchment paper: It prevents sticking and helps the cookies bake up evenly golden.
Ingredients + Key Notes
Flour: All-purpose flour provides the structure for these cookies. Be sure to measure using the scoop-and-level method to avoid adding too much flour, which can make the cookies dry.
Ground Ginger: The star ingredient. Ground ginger adds warm spice and gives these cookies their classic ginger flavor.
Baking Soda: Helps the cookies rise and contributes to their soft, chewy texture.
Salt: Balances the sweetness and enhances the warm spice flavors.
Unsalted Butter: Adds richness and creates a tender cookie. Use room-temperature butter so it creams properly with the sugar.
Granulated Sugar: Sweetens the dough and creates the sparkly coating that gives the cookies their beautiful crackled tops.
Egg: Binds the dough together and adds moisture. Room-temperature eggs incorporate more evenly into the batter.
Molasses: Adds depth of flavor, moisture, and chewiness without overpowering the ginger. These are ginger-forward cookies, not molasses cookies.
Crystallized Ginger: The secret ingredient! It adds bursts of concentrated ginger flavor throughout the cookies and contributes to their irresistible chewy texture. Finely chop it so it distributes evenly throughout the dough.
🥣 How To Make Chewy Ginger Cookies
These chewy ginger cookies come together with simple pantry ingredients and a quick dough chill that helps create their thick, bakery-style texture. Be sure to chill the dough before baking—it makes all the difference!
Mix the dry ingredients. In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt until evenly combined.
Make the dough. In a large mixing bowl, cream together the butter and 1 cup of the sugar until light and fluffy. Beat in the egg, molasses, and crystallized ginger. Gradually add the dry ingredients and mix just until combined.
Shape and chill. Scoop the dough into balls using a medium cookie scoop, then roll each one in the remaining sugar. Arrange them on parchment-lined baking sheets and refrigerate for 30 minutes.
Bake until crackled. Bake one sheet at a time in a 350°F oven for about 12 minutes, keeping the remaining dough chilled between batches. The cookies are done when the tops are cracked and the surface feels dry to the touch.
Cool and enjoy. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The centers will stay soft and chewy as they cool.
⭐ Pro Tips
⭐ Don’t skip the chill time. Chilling the dough helps prevent spreading and creates the thick, chewy texture that makes these cookies so irresistible.
⭐ Finely chop the crystallized ginger. Large pieces can create uneven cookies. Small pieces distribute the ginger flavor more evenly throughout the dough.
⭐ Bake one sheet at a time. This helps the cookies bake evenly and develop those beautiful crackled tops.
⭐ Watch for visual cues, not just the timer. The cookies are ready when the tops are cracked and dry to the touch. They may still look slightly soft in the center.
⭐ Let them finish setting on the baking sheet. The cookies continue to bake from residual heat after coming out of the oven. Allow them to rest for 5 minutes before moving them to a cooling rack.
⭐ Store with a slice of bread. If you’re keeping them for several days, a slice of sandwich bread in the container helps maintain their soft, chewy texture.
Storing Chewy Ginger Cookies
Room Temperature: Store cooled cookies in an airtight container for up to 5 days. They actually become even softer and chewier by the second day.
Refrigerator: While not necessary, you can refrigerate the cookies in an airtight container for up to 1 week. Bring them to room temperature before serving for the best texture.
Freezer: Freeze baked cookies in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature before enjoying.
Freeze the Dough: Roll the dough into balls, coat in sugar, and freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Make Ahead: The dough can be prepared and refrigerated for up to 48 hours before baking. This makes it a great option for holiday baking and cookie exchanges.
FAQs About Chewy Ginger Cookies
◆ What makes these double ginger cookies?
These cookies get their bold flavor from two forms of ginger: ground ginger in the dough and crystallized ginger mixed throughout. Together they create a deeper, more intense ginger flavor than traditional ginger cookies.
◆ Can I use candied ginger instead of crystallized ginger?
Yes. In most grocery stores, candied ginger and crystallized ginger are the same product and can be used interchangeably in this recipe.
◆ Why did my ginger cookies spread too much?
The most common culprit is warm dough. Be sure to chill the dough for the full 30 minutes before baking and keep any unbaked dough refrigerated between batches.
◆ Can I freeze the cookie dough?
Absolutely! Shape the dough into balls, roll in sugar, and freeze until solid. Store in a freezer-safe bag for up to 3 months and bake directly from frozen.
◆ Do ginger cookies get softer over time?
Yes. The molasses helps keep these cookies soft and chewy, and many people find they taste even better the day after baking.
◆ Can I make these cookies ahead for holiday baking?
Yes! The baked cookies freeze beautifully, and the dough can be refrigerated for up to 48 hours before baking.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Christmas Cookie Favorites
Almond Crescent Cookies – Buttery, melt-in-your-mouth cookies dusted with powdered sugar and perfect for holiday cookie trays.
Spritz Cookies – A classic Christmas cookie that’s easy to decorate and always disappears first.
Candy Cane Cookies – Festive peppermint cookies that add color and holiday charm to any cookie platter.
Brown Sugar Shortbread Cookies – Rich, buttery shortbread with deep caramel flavor and a tender crumb.
Peanut Butter Blossoms – The nostalgic holiday favorite topped with a chocolate kiss that everyone recognizes.
Tried This Recipe?
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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!
Fans Also Made:
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!