Soft Ginger Chewy Cookies (Printer-Friendly)

Chewy, warmly spiced cookies with a sugar crust—ideal for cozy moments or festive occasions.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 2 teaspoons baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 3/4 cup unsalted butter, softened
09 - 1 cup granulated sugar
10 - 1/4 cup molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/3 cup granulated sugar

# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and 1 cup granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add the egg, molasses, and vanilla extract to the creamed mixture and beat until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
06 - Scoop the dough into 1-inch balls (about 1.5 tablespoons each), then roll each ball in the reserved granulated sugar to coat evenly.
07 - Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes or until the edges are set but the centers remain slightly soft for a chewy texture.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay chewy on the inside no matter how long they sit, which means you can make them days ahead without them turning rock-hard.
  • The molasses and ginger give you that fancy bakery flavor but the ingredient list is simple enough to make on a Tuesday.
  • One batch makes enough to share generously, and they freeze beautifully if you want to sneak one out at random moments.
02 -
  • The molasses is essential—it darkens the cookies slightly and adds a subtle bittersweet note that makes them taste grown-up and sophisticated, not just sweet.
  • Slightly underbaking is the secret to chewy centers; once you pull them out at the right moment, you'll understand why people come back for more of these instead of crispy cookies that go stale.
03 -
  • Softened butter creams better than cold butter—let it sit on the counter for 30 minutes so it's soft enough to beat but still holds its shape.
  • Don't overbake; the moment the edges look set but the center still looks slightly underbaked is your sweet spot, and it takes practice to recognize it.
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