Easy Recipe for Soft and Chewy Ginger Cookies (2024)

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We have the best ginger cookies to add to your holiday baking library. Soft and chewy and as big as your hand and filled with molasses and warm spices like ginger and cinnamon.

Need another recipe for chewy ginger cookies? Try thesesoft gingerbread cookiesnext time. Looking for more great recipes for Christmas time?

Easy Recipe for Soft and Chewy Ginger Cookies (1)

Table of Contents

  • How to Make Ginger Cookies
  • Recipe FAQs
  • Expert Recipe Tips
  • Make-Ahead and Storage Tips
  • More Cookie Recipes
  • Chewy Ginger Cookies Recipe

These giant ginger cookies are rolled in sugar and baked to perfection. You wind up with crispy edges and the perfect soft ginger cookie on the inside. They have just the right amount of spice and make the house smell incredible. My cookie love affair continues… It’s one of my favorite cookies to make every holiday season.

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Cookies are by far my favorite dessert to make, especially this time of year.Which is why this week I bring to you, a full week of Christmas cookies!Every day of cookie week, I’ll be providing a new, festive recipe full of Christmas cheer.

These Christmas cookies are made for platters accompanied by milk destined for Santa’s belly. Or shipped to family and friends near and far. Or frozen and saved for a late night filled with hot chocolate. Though I have no experience in that department…

And first up are these soft ginger cookies! One of my absolute favorite Christmas cookies are the chewymolasses cookiesmy friend’s mom taught me in high school. These giant ginger cookies are a twist on that. It has the same tasty flavors like cinnamon, molasses, and ginger, but much (much) larger and very thick and chewy. Both are equally delicious in their own right.

Stay tuned every day this week for a new Christmas cookie recipe! And if you need more inspiration right now, check out all of the recipes from last year’s extravaganza:

Three Ingredient Thin Mints,Monster Cookie Cups,Almond Shortbread Cookies,Chocolate Chip Pudding Cookies,Molasses Cookies,Peanut ButterCup Cookies,Peanut Butter Blossoms, andSoft and Chewy Snickerdoodles

How to Make Ginger Cookies

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This ginger cookies recipe is really easy and these step-by-step instructions will make sure they turn out every time.

Combine dry ingredients.In a medium bowl stir together the flour, baking soda, ginger, cinnamon, cloves, and salt and set aside.

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Cream the shortening and sugar: In a large bowl with a hand mixer or bowl of a stand mixer with a paddle attachment, beat the shortening on medium speed to soften, about 1 minute. Add both cups of sugar gradually and beat until mixed, about 2 minutes, scraping down the sides of the bowl occasionally.

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Combine wet ingredients. Beat in eggs one at a time and then beat in the molasses until combined.

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Mix all together: Add the flour mixture to the wet ingredients gradually, beating well after each addition.

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Prepare cookie dough balls: Scoop the dough using a ¼ cup and roll it into balls. Roll them into the coarse sugar and place 3-4 inches apart on the prepared baking sheet.

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Bake cookies.Bake for 11-13 minutes or until the cookies are light brown and puffed, being careful not to overbake. Allow to cool on the sheet for a couple of minutes then transfer to cooling rack to cool completely.

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Recipe FAQs

What’s the difference between gingerbread cookies and ginger cookies?

Gingerbread cookies are typically rolled out and cut into shapes and have a slightly longer baking time, giving them a snappier texture. Ginger cookies are rolled into balls and have a chewier texture when baked.

Why didn’t my ginger cookies crack?

There could be a few reasons your cookies didn’t crack on top. Make sure your dough is the right consistency by following the measurements properly, chill the dough for at least 3 hours before baking, ensure that your baking soda is not expired, that you don’t overmix the dough, and that you follow instructions on temperature and bake time.

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Expert Recipe Tips

There aren’t any major tips or tricks in this recipe, which makes them that much better. But I did want to share a few pointers as we’ve tested and perfected this recipe for you.

  • Weigh your ingredientsfor baking whenever possible (I like this particular food scale). It’s the most accurate measurement! If using a measuring cup, be sure to level off the ingredients with a knife.
  • Useroom temperature ingredientsfor best results. Room temp ingredients trap air and blend together better, yielding a uniform and perfectly risen cookie.
  • I recommend baking the cookies on aparchment-lined baking sheet.
  • This no-fuss Christmas cookie recipe alsorequiresno chilling!Straight from the bowl to the oven and into your belly.
  • Do not skip out on the coarse sugar coating.It may be a little more difficult to find them but it makes a huge difference in the end! They’re crunchy and look so pretty. That’s a very important Christmas cookie factor. I tested them both ways and they both tasted outstanding, but there is just something so magical about the sugar-coated ginger cookie.
  • Also, you may feel a little oddusingan entire ¼ cup for each cookie, but trust me this is important. The larger the better. It’ll make for a larger, chewier, more flavorful cookie.

Make-Ahead and Storage Tips

Make-ahead tip:Prepare dough and freeze in an airtight container for up to 3 months. Baked cookies also freeze well with the same method.

Storing baked cookies:Allow the cookies to cool completely before storing. Store them in an airtight container at room temperature for 3-5 days.

Freezing baked cookies:Freeze the cookies for up to three months. Allow them to thaw before eating. Thaw overnight in the fridge or at room temperature for an hour or so and enjoy.

Freezing dough:You can freeze the prepared dough. Thaw overnight in the fridge and follow instructions to bake.

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If you make this recipe, I’d love for you to give it a star rating ★ below. You can alsotag me on Instagramso I can see it!

More Cookie Recipes

Be sure to check out some of our other favorite holiday cookies. Looking for a gingerbread cookie recipe? The best gingerbread cookies are thesegingerbread snowflake cookies. The whole family can get in on icing and decorating them.

While you have the cookie cutters out, try thesesoft gingerbread cookies.

My favorite recipe when I need an easy, no-bake cookie for a cookie exchange are thesehomemade Ritz thin mints.

Looking for another soft cookie? Try thesegluten-free chocolate crinkle cookies,creme brulee cookies, orpistachio pudding cookies.

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4.50 from 14 votes

Chewy Ginger Cookies

Prep: 15 minutes mins

Cook: 11 minutes mins

Total: 26 minutes mins

Soft and chewy ginger cookies are easy to make, without any chilling required! Enjoy this big batch and share it with your family and friends.

Easy Recipe for Soft and Chewy Ginger Cookies (11)

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Molly Thompson

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Molly Thompson

Servings: 22 cookies

Ingredients

  • 4 1/2 cups (531) all purpose flour gluten-free if needed (Note 1)
  • 2 teaspoons baking soda
  • 3 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1 1/2 cups (285g) butter flavored shortening (regular works too)
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1/2 cup (118ml) molasses
  • 1 cup (200g) coarse sugar for rolling

Instructions

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.

  • In a medium bowl stir together the flour, baking soda, ginger, cinnamon, cloves and salt and set aside.

  • In a large mixing bowl or stand mixer beat with an electric mixer on medium speed to soften, about 1 minute. Add both cups of sugar gradually and beat until mixed, about 2 minutes, scraping down the edges with a rubber spatula occasionally.

  • Beat in eggs one at at time and then beat in the molasses until combined.

  • With the mixer running on low speed, aadd the dry ingredients to wet ingredients gradually, beating well after each addition. Use a very large cookie scoop or 1/4 cup measuring cup to scoop the dough and roll them into balls. Roll them in the coarse sugar and place 3-4 inches apart on the prepared cookie sheet.

  • Bake for 11-13 minutes or until the cookies are light brown and puffed and starging to crack on the tops. Be careful not to over bake. Allow to cool on the cookie sheet for a couple of minutes then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 3-5 days.

Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Flour. It’s best to weight ingredients when baking. If you use cups, use the spoon and level method to spoon the flour into the measuring cup and scrape the top off with a knife for best results. We’ve tested this recipe with Bob’s Red Mill 1:1 baking flour and it worked perfectly. We also like King Arthur’s Measure for Measure flour.

Freeze: Prepare dough and roll it into balls, but not in the coarse sugar. Freeze on a cookie sheet until solid then transfer the dough balls to an airtight container or freezer bag and freeze for up to 3 months. Roll in sugar and bake from frozen. Add 1-2 minutes to the bake time. Baked cookies also freeze well with the same method. Thaw overnight in the fridge before serving.

Equipment

  • Stand Mixer or Electric Mixer

  • Large cookie sheet

  • Parchment paper

Nutrition

Serving: 1cookie | Calories: 317kcal | Carbohydrates: 43.8g | Protein: 3.2g | Fat: 14.7g | Cholesterol: 43.8mg | Sodium: 204.6mg | Fiber: 0.8g | Sugar: 24g | Vitamin A: 7.3IU

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Easy Recipe for Soft and Chewy Ginger Cookies (2024)

FAQs

Why are my ginger cookies so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

What makes a chewy cookie? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Should gingerbread cookies be hard or soft? ›

Should gingerbread cookies be hard or soft? Soft gingerbread biscuits are ideal. They ought to be flexible. However, they should still be somewhat elastic, and if you hold them too firmly because you're so excited to eat them, you might even be able to leave your fingerprints on the cookie!

What is the secret to soft cookies? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

How do you make cookies stay soft and chewy? ›

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

What makes cookies chewy and not hard? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

How do you know when ginger cookies are done? ›

Easy to Notice Signs:
  1. Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
  2. Set Centres – Gently touch the centre of a cookie. ...
  3. Light Cracking – Look for light cracks on the surface of the cookies.
Oct 18, 2023

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why is my cookies soft but not chewy? ›

Not using enough fat in the dough.

A greater fat ratio (butter, margarine, shortening, etc.) to flour will result in a more tender cookie. Start by adding just a ¼ cup additional to your recipe. Melting the butter before adding it to the sugar will also up the chew factor.

What is the best flour for chewy cookies? ›

Bread flour has a high protein content, which may result in cookies with a chewy texture. It provides more structure than other flours and can give cookies that satisfying, bread-like bite.

What are the three types of gingerbread? ›

The three distinct types of gingerbread are brown gingerbread, wafer-based gingerbread and honey gingerbread.
  • BROWN GINGERBREAD.
  • WAFER GINGERBREAD.
  • HONEY GINGERBREAD.

What does molasses do in baking? ›

Molasses serve several purposes in baked goods such as: Sweetening: contributing to sweetness, although with lower intensity than sucrose. Its sweetness decreases as color darkens. Flavor: providing a broad and complex range of flavors, from caramel to bitter notes.

What kind of molasses to use for gingerbread cookies? ›

Light molasses is the sweetest and mildest out of the bunch because it is made from the first boiling cycle,” she said. “I like to use this type of molasses because it adds moisture to cookies, resulting in a soft and chewy texture.”

Is there any way to soften hard cookies? ›

Yes, you can use the microwave to soften hard cookies. Place them on a microwave-safe plate. Then, heat them for 5-10 seconds on low power. Check the cookies to ensure they do not burn.

Do gingerbread cookies harden as they cool? ›

Gingerbread Cookies are done when they are set and begin to brown slightly at the edges. They will harden further as they cool, so avoid overbaking so you don't end up with hard, crunchy gingerbread! Underbake slightly to achieve soft, slightly chewy gingerbread cookies.

Does gingerbread soften? ›

Decorate the gingerbread people with the icing. Allow icing to set completely before storing biscuits in an airtight container. The gingerbread will soften over time.

Why don t my ginger cookies crackle on the top? ›

Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated) Not creaming the fat long enough (creaming cuts little air pockets into the fat, which means the leavening has to do less work)

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