Soft Chewy Ginger Cookies (Printer Version)

Chewy ginger treats with a warm spice blend and sparkling sugar crust, ideal for cozy afternoons.

# 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 Prepare:

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

# Expert Suggestions:

01 -
  • They're forgiving enough for beginners but impressive enough to share—no one guesses how easy they are to make.
  • That perfect balance of chewy and crackled tops happens almost every time you follow the timing, which means consistent success.
  • The dough comes together in one bowl without fussy techniques, so cleanup is mercifully simple.
02 -
  • The cookies look done when the edges set but the centers still jiggle slightly—this is not a mistake, it's the moment you pull them out, because they continue cooking as they cool.
  • Room temperature butter is essential; I learned this the hard way with a batch that turned out flat and greasy when I tried to rush it with warm butter.
  • Don't overbake out of anxiety—underbaked cookies taste better than slightly overbaked ones, and these pull residual heat from the pan anyway.
03 -
  • If you love more ginger intensity, increase ground ginger to 2 1/2 teaspoons or add 1/2 cup of chopped crystallized ginger to the dough for bursts of concentrated spice.
  • For a glossier, more dramatic crackle, roll the dough balls in raw sugar or sanding sugar instead of regular granulated sugar.
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