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Soft and Chewy Ginger Cookies
Michonne Zendaya

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1/4 cup molasses
  • 1 tsp baking soda

Equipment

  • mixing bowls
  • electric mixer
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • wire rack
  • oven

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add egg and molasses; beat until smooth.
  4. Gradually add dry ingredients to wet mixture, stirring until combined. The dough will be soft and slightly sticky.
  5. Roll tablespoon-sized portions of dough into balls and coat with granulated sugar. Place on baking sheets about 2 inches apart.
  6. 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.