There’s nothing like the warm, spicy aroma wafting through the kitchen as these Chewy Ginger Cookies bake—edges turning a deep bronze, centers crinkling just so. I’ve whisked, chilled, rolled, and baked these batch after batch, noting every nuance. Early on, I discovered that freshly grated ginger transforms their depth, while a precise chill time prevents runaway spreads.

Why You’ll Love Chewy Ginger Cookies

The perfect balance of spice and sweetness, thanks to molasses and sugar roll-coating
Silky-soft interior with slightly crisp, crackled tops—chew in every bite
Easy technique: no special equipment beyond a mixer and baking sheets
A slice of holiday tradition—ginger cookies have roots in European winter festivals

A Little Background

When I first tried a classic ginger cookie, I wanted chew, not crunch. After three rounds—tweaking sugar ratios and bake times—I landed on this formula. It marries colonial-era molasses traditions with modern baking science: baking soda and just enough flour to let cookies puff and crack.

Key Ingredients for Chewy Ginger Cookies

All-Purpose Flour: Provides structure; spoon and level for accuracy.
Ground Ginger: Main warmth—use fresh for brighter spice.
Molasses: Adds moisture and depth; robust, unsulfured type preferred.
Unsalted Butter: Softened to room temperature for aeration.
Granulated Sugar: Half goes in dough, half for rolling to yield that crackle.
Freshly Grated Ginger: A zingy twist that lifts the molasses richness.

How to Make Chewy Ginger Cookies

Preheat the oven to 350°F (177°C) conventional or 360°F (180°C) convection. Line two baking sheets with parchment paper. (Testing note: Calibrated my oven thermometer–10°F off can turn chewy to crisp.)
In a medium bowl whisk together 2¼ cups (300 g) all-purpose flour, 3/4 tsp baking soda, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/2 tsp salt until evenly blended.
In the bowl of a stand mixer, cream 3/4 cup (170 g) softened unsalted butter and 1 cup (200 g) sugar on medium–high speed for 3–4 minutes, until pale and fluffy. Beat in 1 tbsp freshly grated ginger for 30 seconds.
With mixer on low, add 1 large room-temperature egg and 1/4 cup (80 g) molasses, scraping down sides, until fully combined and glossy.
Still on low speed, pour in the dry ingredients all at once. Mix until just combined—dough will be soft and slightly sticky.
Wrap the dough and chill in the refrigerator for 2 hours. (Prep note: I once chilled just 1 hour—cookies spread too much.)
Use a 1½ tbsp cookie scoop to portion, then roll each ball in extra granulated sugar. Place 2 inches apart on prepared sheets.
Bake one sheet at a time for 10–12 minutes, until edges are set and tops crackle. Centers will look slightly underdone but continue cooking as they cool.
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. (Cooking note: letting them rest prevented excessive breakage.)

Pro Tips & Troubleshooting

For extra ginger punch, lightly toast ground ginger in a dry skillet before mixing.
If cookies spread too thin, chill dough an extra 30 minutes or use a colder baking sheet.
Stir in a pinch of ground cardamom or black pepper for a seasonal variation.
To double the batch, mix in two bowls and rotate sheets halfway through baking for even browning.

Storage & Make-Ahead Guide

Store at room temperature in an airtight container for up to 5 days. For longer keeping, freeze fully cooled cookies in zip-top bags up to 3 months; reheat at 300°F for 3–4 minutes to revive that tender chew. Raw dough balls can be frozen for up to 1 week—always label and date to ensure food safety.

Serving Suggestions

Pair these Chewy Ginger Cookies with a steamy mug of chai tea or warm apple cider. Sandwich two around vanilla ice cream for a nostalgic treat, or simply nibble alongside a sliver of sharp cheddar for a sweet-savory twist.

Frequently Asked Questions

How long do Chewy Ginger Cookies last at room temperature? Stored airtight, they stay chewy for about 5 days on the counter.
Can I freeze the dough for later baking? Yes—scoop, sugar-coat, and freeze dough balls up to 1 week; bake straight from frozen, adding 1–2 minutes.
Why did my cookies spread too much? Likely dough was too warm or sheet too hot; chill longer or line a cool pan.
Can I substitute baking powder for baking soda? Baking powder gives puffier, cakier cookies—stick with baking soda for that distinct crackle.
How do I get deeper crinkle tops? Use an extra dash of sugar on top and bake closer to 12 minutes until cracks fully appear.
Is it okay to use salted butter? Yes, but omit the ½ tsp salt in the dry mix to keep balance.

Final Thoughts

After dozens of trials, these Chewy Ginger Cookies remain my go-to when I crave that cozy spice hug. I love dunking one into almond milk just until it glistens. Give them a spin in your kitchen and let me know how those crackled edges and tender centers turn out—you might just find your new holiday staple.

More Recipes You’ll Love

Best Carrot Cake Cookies – also warmly spiced and soft-baked, these cookies bring a moist, cake-like crumb to the table
Quick Pecan Pie Cookies You’ll Love – share that caramelized sugar crunch and cozy fall spice vibe
Pumpkin Snickerdoodle Cookies – a seasonal twist that layers pumpkin warmth over cinnamon sugar for extra comfort