Soft and Chewy Ginger Cookies

Ok, I’m finally out of my food coma and ready to bring on the Holiday sweets. This truly is my favorite time of the year and nothing makes me happier than handing out sweets to friends and family. As a baking blogger it’s actually perfect, as I won’t struggle to give away my baked goods until after the New Year. I’m all stocked up on pretty boxes and bags which make extra treats look all festive too.


I love a spicy ginger cookie, but I’m not so much into the hard texture of a traditional ginger snap, so these were perfect for me. The edges are crisp and the insides are chewy and soft. I added candied ginger bits which add little burst of spicy ginger flavor with each bite. The dough comes together in no time and the bake up quickly. I chose to bake
a dozen of these and chill the rest of the dough in pre-scooped portions, making it easy as pie to bake up a few anytime company comes over.

On a side note, thank you all so much for the sweet comments on the wedding picture post! I put a lot of love and hard work into planning all the details of that day, so hearing all your kindness made my day! I will go back and give some info on vendors and stuff to answer your questions. :)

Chewy Ginger Cookies

Soft and Chewy Ginger Cookies

Yield: 2 dozen


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened (1 1/2 sticks)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/2 cup candied ginger* chopped into bits.
  • 2 tablespoons raw sugar for rolling, white sugar works too


  1. Preheat oven to 350 degrees F.
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.
  4. Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.
  5. Chill dough for 15 minutes to make it easier to handle.
  6. Shape dough into 1 inch sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart onto a parchment or silpat-lined cookie sheet, and flatten slightly.
  7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.


*Candied Ginger can be found at your basic grocery store, but if you can't find it- I made it from scratch here.

Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I always bake ginger cookies for the Hollidays, but the rolled ones, and you know, allways the same? So here it comes, the chewy cookies in a complete different way to have ginger cookies. I will make it…!!!

  2. Baking these right now. It’s like you can read my mind, I have been craving these for over a week now and needed a good recipe. They look gorgeous!
    Although, in general, I have trouble with my cookies not spreading out all pretty like yours or store cookies. Any tips?

  3. Hey Kali! For this recipe you really need to flatten the dough out before baking to get them spread out. Otherwise they will just puff up! :)

  4. This is a great recipe I got mine from a lady here in kansas & she got it from her mom.
    At least 100 yrs old. Thanks for the memories and I am going to make several batches for friends. Memories are a good thing. THANKS

  5. So sorry for the late reply Clarissa! Yes- you fold the candied ginger in- I changed the recipe above to include that detail!

  6. I made these (minus the candied ginger) to bring to my Grandpa’s 84th birthday party today- he is in a nursing home and can’t eat much, but still enjoys soft cookies. These were perfect and looked just like your photos. Thanks for the recipe!

  7. These were amazing! My husband and I loved them so much we had to make them again last night because the first batch didn’t last very long :)

  8. i’ve been wanting to make these and finally took the time to make candied ginger and made the cookies…….amazing. like, quite possibly one of the best things i’ve had in my entire life, and im a chocoholic to the core. thanks so much for sharing!!!!!

  9. I just made a batch of these, and before I had time to bake them all, decided to make another batch to give away! Great recipe. Thank you!

  10. Thanks for a great recipe. My guys love gingerbread waffles, but it’s not every morning that I can whip those up, so these are the perfect treat for lunches and such. My addition is a nice slather of lemon curd on top of the cookie–it’s such a great bite and tang!

  11. I rarely comment on these sites, but…

    I made these today and they are definitely goingh in my permanent cookie rotation. Mine were not as dark as the ones pictured but totally delicious.

  12. these are, hands down, some of the best ginger cookies I’ve had. I just baked them tonight and let me tell you, they were hard to stop eating! Even my dad, who doesn’t care for ginger cookies, loved these and wanted several!! Thanks so much for the amazinggg recipe! :)

    1. OMgosh, my sil didn’t write out the egg! lol So, they are even great without the egg!!! lol They are chewy like a brownie! Wholy cow, what a crew we are! lol

  13. Made these last night and they are AMAZING! doesn’t have an overwhelming taste of ginger, just perfect. definitely making these again

  14. These have been the end of a several year long quest for the perfect chewy ginger cookie. Add a tablespoon of instant coffee, and–voila– Starbucks coffee-infused ginger cookies.

    1. One of my favorite Starbucks treats of all time! Thanks for the info – I have been searching forever.

  15. I love the taste of these however they never come out as puffy as shown. Mine always come out flat. What am I doing wrong? They taste amazing like I said and I can’t stop eating them but I would love for them to be thicker.

  16. I just pulled these from the oven, great hot! I thought it was interesting no eggs. Is that why mine are flat? They are so good, great gingerbread flavour, and I love gingerbread! Thanks for this

  17. These are still a favorite every December and my husband can’t wait for at least a few batches! Friends love them, too!

  18. I used finely chopped fresh ginger instead of candied. Also a pinch of chili pepper for a little bite. Wonderful taste and texture.

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