Chewy Ginger Cookies
These chewy ginger cookies combine warm spices and rich molasses for a tender, crinkled bite that's easy to make and perfect for holidays.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 0.75 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 0.25 cup molasses
- 1 tablespoon freshly grated ginger
- 0.25 cup granulated sugar for rolling dough balls
Instructions
Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined.
Wet Ingredients
- In a stand mixer, cream the softened unsalted butter and granulated sugar on medium–high speed until pale and fluffy, about 3–4 minutes.
- Add the large egg, molasses, and freshly grated ginger; beat until glossy and fully incorporated.
- Gradually mix in the dry ingredient blend on low speed until just combined; the dough will be soft and slightly sticky.
Chill & Bake
- Wrap the dough and refrigerate for 2 hours to firm up.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop 1½ tablespoons of dough, roll into balls, and coat in granulated sugar. Place 2 inches apart on prepared sheets.
- Bake for 10–12 minutes until edges are set and tops crackle. Allow to rest on sheets for 5 minutes before transferring to a cooling rack.
Notes
The dough can be portioned and frozen for up to one week; bake straight from frozen, adding 1–2 minutes to the bake time.
Allow cookies to rest on the baking sheet before removing to retain their chewy centers.