If you’re looking for a cookie that captures the pure essence of the holiday season, look no further. These Soft and Chewy Ginger Cookies are the pinnacle of winter baking—thick, delightfully spicy, and boasting a perfectly crackled, sugar-crusted exterior. Forget those thin, hard ginger snaps; this recipe focuses on creating a pillowy soft center that stays chewy for days, with just the right amount of crispness around the edges.
The secret to their intense flavor and texture lies in two key ingredients: dark molasses for moisture and depth, and a generous blend of fresh and dried ginger for that signature warming kick. Unlike many holiday cookies that require days of chilling, this dough comes together quickly and needs only a short rest, making it the perfect impromptu baking project. The final touch—a roll in granulated sugar before baking—gives them that beautiful crinkled top and satisfying texture contrast.
Get ready for your kitchen to smell like an absolute dream! These Soft and Chewy Ginger Cookies are guaranteed to be the most requested treat at every holiday cookie exchange.
Why This Recipe Guarantees Soft and Chewy Perfection
Achieving the ideal soft and chewy texture in a spice cookie requires careful attention to the sugar and fat ratios. Here is the baking science behind this perfect texture:
- The Molasses Advantage: Molasses is not just for flavor; it’s a structural secret weapon. It contains a high amount of sugar and a thick, syrupy consistency, which helps the cookies retain moisture and stay soft after cooling. This high moisture retention is what prevents them from becoming brittle like ginger snaps.
- Brown Sugar vs. White Sugar: We use a high ratio of brown sugar to granulated sugar. Brown sugar contains molasses, which is slightly acidic and activates the baking soda, resulting in a thicker, chewier cookie with moist centers. Granulated sugar, which we roll the dough in, provides structure and that beautiful, crisp exterior sparkle.
- Baking Soda and Cream of Tartar: Using both baking soda and cream of tartar creates a reaction that helps the cookies spread just enough to create the signature crackle on top, but the acidity from the molasses ensures they stay thick rather than flattening out.
- The Importance of Chilling: While this is a quick-prep dough, a short chill time allows the butter to firm up and prevents the cookies from spreading too quickly into thin disks. It also gives the flour time to fully hydrate, leading to a tender crumb.
- Melted Butter Base: We start with slightly melted butter. Unlike cold butter (which creates flaky layers), melted butter helps create a denser, chewier final product by binding the ingredients more thoroughly.
Ingredients
A true ginger cookie requires a powerful spice blend. We use a combination of ground ginger, cinnamon, cloves, and a touch of nutmeg for the perfect complexity.
For the Soft and Chewy Ginger Cookies
- 21/4 cups all-purpose flour, scoop and leveled
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large egg yolks, at room temperature
- 2 tablespoons dark molasses (do not use blackstrap)
- 1 tablespoon freshly grated ginger (optional, for intense flavor)
- 1 teaspoon pure vanilla extract
For the Sugar Coating
- 1/2 cup granulated sugar
Step-by-Step Instructions: Mix, Scoop, and Roll
This recipe is straightforward, but pay close attention to the cooling and rolling steps for the best results.
Part 1: Mixing and Chilling the Dough (20 Minutes Prep + 30 Minutes Chill)
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, whisk together the melted, cooled butter, brown sugar, and 1/4 cup granulated sugar until well combined (the mixture should look slightly glossy).
- Add Wet Ingredients: Whisk in the egg yolks one at a time, followed by the molasses, freshly grated ginger (if using), and vanilla extract. Mix until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed. Mix only until the flour is just combined. Do not overmix. The dough will be soft and slightly sticky.
- Chill Dough (Mandatory): Cover the bowl and refrigerate the dough for at least 30 minutes. This prevents excessive spreading and concentrates the flavors.
Part 2: Rolling and Baking (10-12 Minutes Bake)
- Prep Oven and Pan: Preheat your oven to 350∘F (175∘C). Place the 1/2 cup of granulated sugar for coating into a small, shallow bowl. Line two large baking sheets with parchment paper or silicone mats.
- Scoop and Roll: Use a medium cookie scoop (about 1.5 to 2 tablespoons) to portion out the dough. Roll each scoop into a smooth, uniform ball using the palms of your hands.
- Coat: Roll each dough ball generously in the bowl of granulated sugar, ensuring it is fully coated. Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between them.
- Bake: Bake for 10–12 minutes.
- Check Doneness: The cookies are done when the edges look set and slightly crisp, but the centers still look soft, puffy, and slightly undercooked. They should have developed those beautiful cracks on top.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This allows the centers to finish setting. Transfer the cookies to a wire rack to cool completely before storing.
Pro Tips for the Perfect Crinkle and Chew
A great ginger cookie is all about texture contrast. Follow these steps to ensure that coveted soft center and crispy exterior.
- Don’t Skip the Creaming: Even though we use melted butter, properly combining the butter and sugars (creaming) is still essential. This incorporates a small amount of air, contributing to the thick, cakey center and the initial lift in the oven.
- The Molasses Secret: Use dark or robust molasses (like Grandma’s or Brer Rabbit) for the best flavor and color. Avoid blackstrap molasses, as it can be too bitter and overwhelmingly salty.
- Temperature Control is Key: If your kitchen is warm and the dough feels sticky after the 30-minute chill, place the entire tray of scooped, sugared dough balls back in the freezer for 10 minutes before baking. Baking a slightly colder dough minimizes spread.
- The Optional Glaze: For an extra kick, whisk together 1/2 cup of powdered sugar with 2 teaspoons of milk and 1/4 teaspoon of ginger or vanilla extract. Drizzle this simple glaze over the completely cooled cookies before serving.
- Fresh Ginger Boost: Adding 1 tablespoon of freshly grated ginger to the dough provides a bright, fiery zing that elevates the flavor far beyond using only dried spices. If you love a spicy cookie, this is a non-negotiable step.
Serving Suggestions and Festive Variations
These Soft and Chewy Ginger Cookies are perfect straight up, but their robust flavor means they pair beautifully with other seasonal treats.
Serving Suggestions
- The Holiday Sandwich: Once fully cooled, spread a thin layer of cream cheese frosting (like the one used for red velvet cake) between two cookies to create a decadent sandwich.
- Dipping Companion: Serve alongside a steaming cup of coffee, a warm chai latte, or a cold glass of milk for the perfect contrast.
- Ice Cream Base: Crumble the cookies over vanilla ice cream or use them as a crushed crust for a simple no-bake cheesecake.
- The Garnish: After the cookies come out of the oven, lightly press a piece of crystalized ginger into the center of each cookie while they are still warm for a stunning, fragrant garnish.
Creative Variations
- White Chocolate Dipped: Melt high-quality white chocolate chips. Dip one side of the cooled cookies into the chocolate and lay them on parchment paper to set. Sprinkle with a dash of cinnamon or chopped crystallized ginger before the chocolate hardens.
- Spicy Ginger Snaps (Texture Change): If you prefer a crispy snap, replace the dark molasses with light corn syrup (which has less moisture), use only granulated sugar, and reduce the bake time by 2 minutes. The cookies will spread thinner and crisp up as they cool.
- Add-Ins: Gently fold in 1/2 cup of white chocolate chips or 1/2 cup of chopped toasted pecans or walnuts for an added layer of flavor and texture.
- Iced Ginger Spice: Replace the simple sugar coating with a heavy dredge in powdered sugar. The powdered sugar will dissolve slightly during baking, creating a soft, rustic, crackled glaze look.
Storing and Freezing
This is a fantastic make-ahead dough that stores beautifully, making it perfect for preparing long before your holiday baking frenzy begins.
Storage
- Room Temperature (Baked): Store the cooled, baked cookies in an airtight container at room temperature for up to 5-7 days. The molasses helps them maintain their soft texture long after other cookies would dry out.
- To Maintain Softness: Place a half slice of plain white sandwich bread in the container with the cookies. The cookies will absorb the moisture from the bread, keeping them incredibly soft. Change the bread slice every few days.
Freezing
- Freezing Baked Cookies: Bake the cookies completely, let them cool, and place them in a freezer-safe, airtight container, separating layers with parchment paper. Freeze for up to 3 months. Thaw overnight at room temperature.
- Freezing the Dough (Recommended): Scoop the dough balls, roll them in the granulated sugar, and place them on a baking sheet. Freeze until solid. Transfer the frozen dough balls to a large freezer bag. They can be baked directly from frozen—just add 2–3 minutes to the total baking time.
Frequently Asked Questions
- My cookies came out hard and thin. What went wrong? The cookies were likely over-baked, or you skipped the dough chilling step. Over-baking is the number one cause of dryness—pull them out when they still look slightly underdone in the center. If you skipped chilling, the butter was too warm, and the dough spread too quickly.
- Can I substitute blackstrap molasses? It is not recommended. Blackstrap molasses has a very strong, mineral flavor and is notably bitter compared to regular dark molasses. Using it will result in an overly aggressive flavor profile. Stick to a standard dark or robust molasses.
- Why did my cookies not crackle on top? The crackle is created by two things: the leavening agents expanding and the sugar coating providing a brittle surface that separates as the cookie puffs. Ensure your baking soda and spices are fresh, and make sure the dough balls are generously rolled in the granulated sugar.
- Can I use all-purpose flour instead of almond flour? Yes, this recipe is designed specifically for all-purpose flour. Almond flour has a different fat and protein content and will change the texture significantly. Stick to all-purpose flour for the promised soft and chewy texture.
- How do I know the dough is mixed correctly? The dough should be uniform in color and texture, but when the dry ingredients are added, you must stop mixing the moment the flour streaks disappear. If you mix for too long, you develop gluten, which results in a tough, bread-like cookie rather than a tender one.
These Soft and Chewy Ginger Cookies are the ultimate warm and spicy treat. Enjoy the delicious process of creating this classic holiday magic!
Don’t forget to Pin this guaranteed soft Ginger Cookies recipe for your holiday baking and share a photo of your beautiful crinkle tops in the comments below!
Soft and Chewy Ginger Cookies
These Soft and Chewy Ginger Cookies are full of warm spices and rich molasses flavor, with perfectly crisp edges and tender, chewy centers. A cozy holiday classic that’s simple to make and impossible to resist.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and molasses; beat until smooth.
- Gradually add dry ingredients to wet mixture, stirring until combined. The dough will be soft and slightly sticky.
- Roll tablespoon-sized portions of dough into balls and coat with granulated sugar. Place on baking sheets about 2 inches apart.
- Bake for 9–11 minutes, until edges are set but centers are soft. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For extra chewiness, don’t overbake the cookies — they’ll continue to set as they cool. Roll in coarse sugar before baking for a sparkling finish. Store in an airtight container for up to 5 days, or freeze the dough for later use.