Soft Chewy Ginger Cookies (Printable Version)

Warmly spiced, chewy ginger cookies with a sparkling sugar crust, perfect for cozy afternoons and celebrations.

# 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

# Cooking Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter and 1 cup granulated sugar 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 fold the dry ingredient blend into the wet mixture, stirring until just combined to avoid overmixing.
06 - Scoop dough into 1-inch diameter balls (approximately 1.5 tablespoons each) and roll each ball in reserved granulated sugar to coat.
07 - Place the coated dough balls 2 inches apart on the prepared baking sheets to allow spreading.
08 - Bake for 10 to 12 minutes until edges are set but centers remain slightly soft for a chewy texture.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly chewy in the center with crispy edges that shatter when you bite them, like the best accidents happen on purpose.
  • The spice blend is bold enough to taste homemade but balanced enough that even people who claim they don't like ginger reach for seconds.
  • You can mix the entire batch in under 20 minutes, which means dessert doesn't feel like a production.
02 -
  • The slight underbake is not a mistake; it's the difference between a cookie and a crisp cracker, and this recipe only works if you trust that the center needs to look soft when it comes out.
  • Room temperature butter is not optional here; cold butter won't incorporate air and the cookies will be dense instead of light.
  • These cookies continue to firm up as they cool, so resist the urge to overbake them thinking they need more time.
03 -
  • Brown your butter before using it and the cookies will taste richer and deeper; let it cool completely before mixing it with sugar.
  • A stand mixer makes this effortless, but hand mixing works just as well if you're patient; it just takes a few extra minutes and builds character.
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