Home Recipes Dessert Cookies Chewy Ginger Cookies Recipe
by Jennifer Debth
27 Comments
4.91 from 11 votes
This post may contain affiliate links. Read our disclosure policy.
TheseChewy Ginger Cookiesare the perfect holiday cookie! They’re perfectly spiced, a little bit crunchy, soft and chewy, and packed with flavor!
Quick Navigation
- General
- Ingredients
- How to make
- Get the recipe
- Frequently Asked Questions
- How to know they're done
- Do you need molasses?
- Do you chill the dough?
- What size to make them?
- Why aren't they chewy?
- Why are they flat?
- How to store
- Nutrition information
I’m normally not a ginger cookie kind of gal. Typically I go for the peanut butter, chocolatey, marshmallow-y, minty cookies. But HOLY MOLY, these chewy ginger cookies are so good!
Perfectly spiced, ultra chewy, a little crunchy, and coated in sugar… What more do you need in a holiday cookie? 😉
Ingredients
Most ginger cookies call for molasses…but who ever has that on hand? I know I don’t. So I made these ginger cookies without molasses and used used maple syrup instead. Same soft texture and warm depth of flavor but much more convenient!
- Unsalted Butter– make sure you use melted butter. It mixes better with the sugars to create an overall chewier texture.
- Granulated Sugar and Brown Sugar– use both! They play different roles in the cookies. Brown sugar adds moisture and creates a chewier inner texture while granulated sugar caramelizes for a slightly crispy exterior.
- Egg and Egg Yolk– we’re using an extra egg yolk because the fat helps tenderize the dough which not only gives the cookies more flavor but also helps make them chewy!
- Maple Syrup– adds additional sweetness and warmth to bring out the flavor of the brown sugar and spices.
- All-Purpose Flour– gives the cookies structure.
- Baking Soda– gives the cookies a little lift so they’re not too dense.
- Ground Ginger, Ground Cinnamon, and Ground Cloves– this spice blend may be simple but it adds SO much warmth and delicious flavor to the cookies.
- Salt– brings out other flavors in the cookies.
How to make
These chewy ginger cookies take just 10 minutes to prep!
- Whisk together melted butter, sugars, egg and egg yolk, and maple syrup in a large bowl.
- In another bowl, stir together flour, baking soda, and spices.
- Mix dry ingredients into wet ingredients, cover with saran wrap, then chill in the fridge for 30 minutes.
- Portion the dough into balls with a medium cookie scoop then roll each ball in additional granulated sugar.
- Place the dough balls on a baking sheet lined with a silicone mat and place back in the fridge for another 30-60 minutes.
- After the dough is chilled, bake at 350ºF for 12-16 minutes or until golden-brown.
Pro tip
If you really love ginger, add some crystallized ginger to the cookie dough before you chill it!
How do you know when ginger cookies are done?
The cookies will bake for anywhere from 12-16 minutes at 350ºF depending on the oven you have.You’ll know they’re done when they are golden on top and slightly crispy around the bottom edges.
Pro tip
Be careful not to over-bake them. If the cookies bake too long they’ll become hard and you won’t get that chewy texture.
Do you need molasses for ginger cookies?
Nope! No molasses needed for this ginger cookie recipe!
Most ginger cookie recipes do require it but I never have molasses on hand so, rather than go to the store and buy some, I decided to use maple syrup instead—and they turned out SO delicious!
Do you have to chill the dough?
Yes! This is actually a super important step. Chilling the dough helps the cookies hold shape as they bake. If the dough is too warm, the cookies may flatten and you won’t get that fluffy texture.
What size do i make my cookies?
I use a medium cookie scoop to portion out the cookie dough which is equal to 1.5 tablespoons per cookie dough ball.
Pro tip
If you change the size of your cookies, keep in mind the cook time will be altered.
Why aren’t my cookies chewy?
There may be a couple of different reasons as to why your cookies didn’t come out chewy enough.
- You didn’t melt the butter.The warm, melted butter helps caramelize the sugars to achieve that delicious chewy texture.
- You didn’t add the extra egg yolk.The fat in egg yolks helps tenderize the dough which makes the cookies softer and chewier.
Why are my cookies flat?
Here are a couple of reasons your cookies may be spreading too much as they bake.
- You didn’t chill the dough.The dough should spend a total of 60-90 minutes chilling in the fridge. The longer it refrigerates the less your cookies will spread.
- Your leavening agent was expired.Expired leavening agents don’t work as well. Make sure your baking soda is fresh!
How to store
Leftover ginger cookies will last in an airtight container up to a week at room temperature, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
To enjoy again,microwave to warm if desired.
– Jennifer
Chewy Ginger Cookies
4.91 from 11 votes
TheseChewy Ginger Cookiesare the perfect holiday cookie! They're perfectly spiced, a little bit crunchy, soft and chewy, and packed with flavor!
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 18 cookies
Print Pin Rate Recipe
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
US Customary - Metric
Wet Ingredients
- 3/4 cups unsalted butter melted
- 1/4 cup granulated sugar + more for rolling
- 3/4 cup brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1/4 cup pure maple syrup
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
Line a baking sheet with parchment paper or a silicone mat.
Whisk together wet ingredients in a large bowl. Set aside.
Stir together dry ingredients in another bowl.
Stir dry ingredients into wet ingredients.
Cover with saran wrap and chill 30 minutes in the fridge.
Roll the dough into balls using a 1.5 tablespoon cookie scoop, then roll each ball in the extra granulated sugar.
Place cookie dough balls on prepared baking sheet and place back in fridge for an additional 30 minutes to an hour.*
Preheat oven to 350 degrees F and bake for 12-16 minutes, or until the tops are golden.**
Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave to warm
*Storage times may vary based on temperature and conditions
Notes
*The longer these refrigerate, the less the spread.
**Bake 6-8 cookies at a time as these do spread a little bit. 🙂
People Also Viewed
Cookies
Cookies
Cookies
Brownies and Bars
Sweet Things
Non-Alcoholic
Nutrition Information
Nutrition Facts
Chewy Ginger Cookies
Amount Per Serving (1 cookie)
Calories 185 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 43mg14%
Sodium 135mg6%
Potassium 46mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 30IU1%
Calcium 19mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chewy, christmas cookie, holiday dessert
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American
Author: Jennifer Debth
Reader Interactions
Anonymous
Canada
Reply
Anonymous
Newnan, Georgia
Reply
Anonymous
Gatineau, Quebec
Reply
Anonymous
Mérida, Yucatán
Reply
Anonymous
Brooklyn, New York
I used turbinado sugar to coat the cookies and they are fabulous! Thank you for the recipe!
Reply
Jennifer @ Show Me the Yummy
Thank you!!
Anonymous
Dublin, Leinster
Reply
Anonymous
Canada
Reply
Anonymous
Edmonton, Alberta
I love these especially since where I am from it’s hard to find molasses!! 10/10 perfect for the holiday season
Reply
Jennifer @ Show Me the Yummy
Thank you!!
Melissa
Fresno, California
My son with special needs made these cookies himself and they were easy and so yummy!!!!
Reply
Jennifer @ Show Me the Yummy
Aww yay! Thanks Melissa!! 🙂
krystal
Calgary, Alberta
i really loved it and the taste is extraordinary my whole family liked it
Reply
Jennifer @ Show Me the Yummy
Thanks Krystal!
Anonymous
Manchester, England
Reply
Sophia
So tasty ! I will make it this weekend. Cookie and hot tea are the perfect combinaton. Thanks for sharing 😊
Reply
Jennifer @ Show Me the Yummy
I hope you love them!! 🙂
Emma
MY kids love ginger cookies very much. Thank you for sharing this great recipe, Trevor and Jennifer 🙂 .
Reply
Jennifer @ Show Me the Yummy
Aww thank you, Emma! I hope they love these!
Marina
I LOVEEE ginger, so these would be the perfect cookie recipe for my holiday dessert table! Or a cookie exchange. It’s so hard to pick favorites, but my favorite Christmas cookie is definitely a gingerbread man (or woman) cookie! Hmm, I wonder why…;)
Reply
Jennifer @ Show Me the Yummy
Ha! Can’t beat a classic gingerbread man/woman 🙂
Leave a Comment/Rating
Filter Comments
All Comments 0 Questions 0 Reviews