Soft and Chewy Ginger Cookies Recipe

If you’re craving something warm, spicy, and utterly comforting, this Soft and Chewy Ginger Cookies Recipe is exactly what you need. I absolutely love these cookies because they strike the perfect balance between tender chewiness and a flavorful ginger kick — much different from those crispy gingersnaps you might be used to. When I first tried this recipe, it quickly became a family favorite, and I can’t wait to share all the tips that will help you nail these soft, pillowy treats every time.

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Ingredients You’ll Need

The magic of this Soft and Chewy Ginger Cookies Recipe lies in the balance of spices and the combination of butter, molasses, and sugar that keeps them soft yet flavorful. Here are the key ingredients you’ll want to keep handy, along with some tips on what to look for when shopping:

• All-purpose flour: Use fresh flour for the best texture; this is the base of your cookie dough.
• Baking soda: Helps the cookies rise and stay soft, so don’t skip it.
• Salt: Enhances all the flavors beautifully.
• Ground ginger: The star spice here – fresh ground is ideal, but pre-ground works well too.
• Ground cinnamon: Adds warmth and depth alongside the ginger.
• Ground cloves and allspice: These spices provide a subtle, complex kick you’ll appreciate.
• Unsalted butter (softened): Softening your butter—not melting it—is key to that tender chew.
• Granulated sugar: Part goes into the dough, and part is for rolling to give a fine, sparkling crust.
• Large egg: Binds everything together and adds richness.
• Molasses: This adds moisture, deep flavor, and beautiful color – don’t substitute it!

Variations

I love mixing things up depending on the season or just what I have on hand, and you might want to experiment too! Feel free to tweak this Soft and Chewy Ginger Cookies Recipe to suit your tastes or dietary needs — it’s very forgiving.

• Add-Ins: I sometimes toss in chopped crystallized ginger or a handful of dark chocolate chips for a fun twist that adds texture and flavor.
• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend; I’ve had great results with this swap, keeping the cookies soft and yummy.
• Less Sweet: If you prefer cookies less sweet, reduce the sugar slightly — just don’t skip the sugar roll, or you lose that lovely sparkle on top.
• Spice Level: Adjust the amount of ground ginger or add a pinch of cayenne if you like a little heat in your cookies.

How to Make Soft and Chewy Ginger Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and allspice in a medium bowl. This combo of spices is what gives these cookies their signature warm, cozy flavor. Taking a moment here to evenly distribute those spices means every bite tastes just right.

Step 2: Cream Butter and Sugar for Perfect Texture

Using either a stand mixer with a paddle attachment or a hand mixer, beat the softened butter on low speed for about 30 seconds. Then slowly add 1 cup sugar while increasing the speed to medium. You’ll want to beat this mixture until it’s light, fluffy, and creamy — this airiness helps create the soft texture we’re aiming for.

Step 3: Add Egg and Molasses

Next, add the egg and molasses to the butter mixture and beat on medium speed until everything is smooth and well combined. I discovered this trick when I realized the molasses holds so much moisture – it really helps keep these cookies soft long after baking.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients into the wet mixture, beating at low speed just until a thick dough forms. It’s important not to overmix here because overdoing it can make your cookies tough — you want soft and chewy, remember? Once mixed, pop the dough in the fridge to chill for about 20 minutes. Chilling firms up the dough and makes it easier to handle, plus it prevents the cookies from spreading too much while baking.

Step 5: Shape, Roll in Sugar, and Bake

Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. While the dough chills, pour the remaining 1/3 cup sugar into a small bowl. When ready, shape the dough into large balls about 2 inches in diameter. Rolling each ball in sugar before placing it on the baking sheet creates that slightly crisp shimmer on top that I just adore.

Bake the cookies for roughly 10 minutes. They’ll look puffy and feel soft to the touch — don’t worry if they seem underbaked because they set as they cool. Let them rest on the baking sheets for 2 minutes before moving to a wire rack to cool completely. This step is key for maintaining that soft, chewy texture.

How to Serve Soft and Chewy Ginger Cookies Recipe

Garnishes

I usually keep things simple with these cookies because their spice flavor shines on its own, but if I want a little extra fun, I sprinkle a pinch of sanding sugar or drizzle a tiny bit of melted white chocolate over the cooled cookies — it’s a lovely contrast. Sometimes, just a dusting of powdered sugar gives a snow-kissed look that’s perfect for holiday gatherings.

Side Dishes

Soft and chewy ginger cookies pair beautifully with a steaming cup of chai tea or hot apple cider — the spices in the drinks echo the cookies’ warm, comforting notes. I also like serving them alongside vanilla ice cream for a cozy dessert twist.

Creative Ways to Present

For holiday parties, I’ve arranged these ginger cookies stacked in glass jars with twine ribbon tied around — it always makes a cute gift. Another idea is to sandwich two cookies with cream cheese frosting in between for a playful upgrade that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover Soft and Chewy Ginger Cookies in an airtight container at room temperature to keep them soft. If you separate layers with parchment paper, they won’t stick together. I’ve found they stay fresh and chewy for up to 4 days, but honestly, mine rarely last that long!

Freezing

If you want to freeze these cookies, I recommend freezing the dough balls lightly dusted with sugar. Place them on a baking sheet to freeze until solid, then transfer to a freezer bag. You can bake straight from frozen—just add a minute or two to the baking time. This trick saved me during busy holidays!

Reheating

To refresh stored or frozen cookies, pop them in a 300°F oven for about 5 minutes or warm them in the microwave for 10-15 seconds. This brings back that fresh-baked softness and makes you feel like you just pulled them from the oven.

FAQs

Final Thoughts

This Soft and Chewy Ginger Cookies Recipe has become my go-to whenever I want a cozy bake that fills the kitchen with warm aromas and fills bellies with happiness. It’s the kind of recipe you’ll find yourself sharing with friends because it’s just that good — soft, spicy, and full of nostalgia. I hope you enjoy baking these as much as I do, and that they become a staple in your cookie jar too!

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