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+ servings

Soft and Chewy Ginger Cookies

This recipe for Soft and Chewy Ginger Cookies is made with molasses and plenty of ground ginger, cloves and cinnamon. The result is jumbo-sized cookies that deliver big on the flavor front and don’t disappoint when it comes to texture. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 24 cookies

Ingredients  

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups butter
  • 2 cups sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 3/4 cup sanding sugar (optional)

Instructions 

  • Preheat the oven to 350ºF.
  • In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until softened, about 30 seconds. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating between each addition. Add the molasses, mixing until combined.
  • Stop the mixer, add the flour mixture, and blend on "low" just until combined.
  • Shape the dough into balls by scooping 1/4 cup of dough into your hands and rolling until round. Roll the cookie dough balls in the sanding sugar until thoroughly coated and place them 3 inches apart on an ungreased cookie sheet.
  • Bake the cookies for 12 to 14 minutes, or until they're light brown and cracked on top. Remove the cookies from the oven and allow them to cool on the cookie sheet for 2 minutes, then transfer them to a cooling rack to cool completely.

Notes

  • For uniformly sized cookies, use a large cookie scoop or ice cream scoop to portion out the dough. If you don’t have one big enough, use a kitchen scale to ensure you’re making all of the cookie balls the same size.
  • To make smaller cookies, use 2- or 3-tablespoon portions, and check for doneness a few minutes early since smaller cookies will take less time to bake. You may need more sanding sugar since you’ll be making more cookies.
  • It’s important not to overbake the cookies for them to be soft and chewy. When in doubt, remove the cookies from the oven right before they’re fully baked. They will firm up slightly as they cool.
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