The perfect sweet and spiced treat for the holidays. These Soft and Chewy Ginger Cookies have just the right amount of ginger and molasses flavor. They’re easy to make and a great gift to share.
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Ginger cookies are a holiday staple. This classic Christmas cookie is warm with spices—ginger, cinnamon, allspice—and a hint of heat from cayenne or black pepper if you like. Soft and chewy inside with a slightly crisp, sugary exterior, these cookies feel cozy and festive. They make wonderful homemade gifts because they hold up well and stay tender for days.
If you love ginger, these buttery Soft and Chewy Ginger Cookies deliver a rich molasses flavor balanced by aromatic spices. Rolling the dough in coarse sugar gives the tops a pretty sparkle and a touch of crunch, but granulated sugar works fine too. Serve them warm from the oven with tea, coffee, or a glass of milk.
Ingredients For Ginger Cookies
- All-purpose flour
- Baking soda
- Salt
- Spices – ground ginger, cinnamon, allspice, ground mustard, and cayenne or black pepper (optional)
- Softened butter
- Granulated sugar
- Brown sugar
- Egg yolk
- Pure vanilla extract
- Unsulphured molasses
- Coarse sugar (optional, for rolling)
What’s the difference between Sulphured and Unsulphured Molasses?
Unsulphured molasses is the purer option and does not contain sulfur dioxide used as a preservative. It offers a cleaner, richer molasses flavor that works especially well in these cookies. If you prefer a slightly warmer note, a pinch of cayenne adds depth without making the cookie spicy; black pepper adds complexity without heat.
Rolling the dough in coarse sugar is optional but gives a festive sparkle and a little crisp on the exterior. If you prefer a softer outer texture, use regular granulated sugar instead.
How To Make Ginger Cookies
Step 1. In a medium bowl, whisk together the flour, baking soda, salt, and spices until evenly combined. Set aside.
Step 2. Using a stand or hand mixer, beat the softened butter with granulated sugar and brown sugar until creamy. Add the egg yolk and vanilla and beat until light and fluffy. Scrape down the bowl, then beat in the molasses until fully incorporated.
Step 3. Add the dry ingredients to the wet mixture and mix until a soft dough forms. Cover the dough and chill in the refrigerator for 30 minutes; chilling firms the dough and makes it easier to portion and roll.
Step 4. Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper or a silicone baking mat. Place coarse sugar in a small bowl. Use a small cookie scoop to portion the dough, roll each portion into a ball, and gently coat with coarse sugar. Arrange cookies about 2 inches apart on the sheet pan.
Step 5. Bake for 10–12 minutes, until the tops are crackled and the centers still feel soft but the edges are set. Do not overbake—these cookies should remain tender and chewy. Let cookies cool on the sheet for 1–2 minutes, then transfer to a cooling rack to finish cooling.
Tips
- Watch the bake time. Start checking at 10 minutes to avoid overbaking—cookies should be soft in the center when removed.
- Chill the dough. Refrigerating makes the dough easier to handle and helps cookies bake up thicker instead of spreading too thin.
- Keep dough cold between batches. The dough softens quickly at room temperature; return it to the fridge as needed so each batch retains its shape and texture.
How Long Do Ginger Cookies Stay Fresh?
Soft and Chewy Ginger Cookies stay fresh up to one week stored in an airtight container at room temperature. Refrigerating is not recommended because it can dry them out and reduce the soft, chewy texture.
Other Holiday Cookies You Might Enjoy
- Pistachio Mini Chip Snow Ball Cookies
- M&M Christmas Cookies
Let’s eat! 🤍
Soft and Chewy Ginger Cookies
Ingredients
Dry ingredients
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground mustard
- ⅛ teaspoon cayenne pepper or ¼ teaspoon black pepper (optional)
Wet Ingredients
- ¾ cup (1½ sticks) butter, softened (not melted)
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup unsulphured molasses
- ¼ cup coarse sugar for rolling (optional)
Instructions
- Whisk the flour, baking soda, salt, and spices in a bowl. Set aside.
- Beat the butter with granulated and brown sugar until creamy. Add the egg yolk and vanilla and beat until light. Scrape the bowl, then add the molasses and mix until combined.
- Mix in the dry ingredients until a soft dough forms. Cover and chill for 30 minutes.
- Preheat oven to 375°F. Line a sheet pan with parchment or a silicone mat. Put coarse sugar in a small bowl. Portion dough with a small scoop, roll into balls, and coat with coarse sugar if using.
- Place cookies 2 inches apart and bake 10–12 minutes until tops are crackled and edges are set. Cool on the pan 1–2 minutes, then transfer to a rack.
Notes
Tips:
- Avoid overbaking. Remove when centers are still soft for best chewiness.
- Chill the dough. This improves handling and prevents excessive spreading.
- Keep dough cold between batches. Dough softens quickly at room temperature, so return it to the fridge as needed.
Nutritional facts are an estimate per cookie. Use as a general guide only.
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