Soft and Chewy Ginger Cookies
These soft and chewy ginger cookies are my speciality. I’ve been baking them for years and have perfected the recipe. They are my most requested and craved cookies amongst my family and friends.
What makes them so special? They have that perfect cookie texture, slight crunch on the outside and soft and chewy on the inside. They also have the perfect amount of spice and have an amazing flavour! What makes them the most special is I only bake them from September (Fall) to Christmas. After that they go into the recipe vault for another year. Do you have a recipe you only make at certain times in the year?
This year was the first time my two toddlers helped me bake these. They are big cookie dough tasters and were first surprised by the molasses and ginger taste. However, after a few more nibbles they decided it was delicious. I made these cookies by hand, mainly because the glass bowl for my stand mixer had an unfortunate accident and is out of commission. My little ones did an amazing job of pouring in the ingredients and taking turns stirring.
How to Make Soft and Chewy Ginger Cookies
These cookies are also easy to prepare. To make these cookies whisk together dry ingredients in a medium sized bowl. In a separate bowl cream together butter and sugar until light and fluffy, this usually takes 2-3 minutes. Add in the egg, water, and molasses. Mix until well combined. Gradually add in the dry ingredients and mix until well combined. Cover dough with plastic wrap and chill in the fridge for 2 hours. You can leave it in over night as well, just remove dough from the fridge and warm up for 20 minutes before forming the cookies.
Once dough is chilled use a small cookie/ice cream scoop and scoop out the dough. For regular sized cookies use 1 and 1/2 tbsp worth of dough. For large cookies use 3 tbsp worth of dough. Roll dough between your hands to create a smooth ball.
Roll the ball in white sugar and cover entire surface with sugar. Place cookie dough on a parchment lined baking sheet 2 inches apart. For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.
Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter. The leave cookies on pan for 2 minutes before transfer to a wire rack to cool completely.
I hope these cookies will become a household tradition with your family and friends as well!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Soft and Chewy Ginger Cookies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
Soft and Chewy Ginger Cookies
Ingredients
- 2 & 1/2 C all purpose flour
- 3 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp salt
- 3/4 C butter softened
- 1 C white sugar
- 1 large egg
- 1 tbsp water
- 1/4 C molasses
- 1/4 C white sugar for rolling
Instructions
- In a medium sized bowl whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl cream together butter and 1 cup white sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg. Add the water and molasses and mix until well combined.
- Gradually add the flour mixture into the wet ingredients. Mix until everything is combined.
- Cover with plastic wrap and chill in the fridge for 2 hours.
- Preheat oven to 350 F and line baking sheets with parchment paper.
- Add 1/4 cup white sugar into a shallow bowl.
- For regular sized cookies shape dough into 1 & 1/2 tbsp balls. For large cookies shape dough into 3 tbsp sized ballsRoll dough balls in the white sugar and place on baking sheet 2 inches apart.
- For smaller cookies bake for 9-10 minutes. For larger cookies bake for 12-14 minutes. Or until cookies are brown golden brown on the bottom and tops are set.
- Once baked the cookies will have a slight dome shape do them. To flatten them, as soon as you remove the cookies from the oven lift pan up and give it a few taps on the stove top or a counter.
- Allow to cool 2 minutes on the baking sheet before moving them to a rack to cool completely.
- Enjoy!
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These are truly the best ginger cookies I have ever had. My daughter has an egg allergy so instead of the egg we used 1/4 cup unsweetened applesauce and 1/2 tsp of baking powder. They did take a few extra minutes to cook but they were absolutely delicious! The texture is perfect, crisp on the outside but soft and chewy inside. My husband said they are the best ginger cookies he has ever had. I will definitely be saving this recipe to make again.
Thank you so much for the review Jen! I’m so happy you enjoyed them as much as we do!
The best ginger cookie I’ve tried yet! As a novice baker, I was really impressed with how well these turned out. Easy to follow recipe (even with the “help” of my toddlers). Definitely will be making again!
SO GOOD! They are the perfect addition to our Christmas cookie tins for the holidays. Love all the spices and soft texture of this cookie. Thanks for the easy to use recipe.
Thank you so much Rachel!