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If you’re a fan of ginger cookies that are soft, chewy, and packed with warm spices, you’re in the right place! These chewy ginger cookies are everything you want in a holiday treat—rich with molasses, perfectly spiced, and irresistibly delicious. They’re easy to make, and with a few tweaks, you can customize them to your taste or the ingredients you have on hand.

If you’re looking for more holiday desserts, check out my adorable Mickey Mouse Gingerbread Cookies, Old Fashioned Red Velvet Cake Frosted Banana Cookies or Secret Ingredient Sugar Cookies!

Jump to Recipe

Why You’ll Love These Cookies

Soft and Chewy Texture: Thanks to the perfect blend of molasses, butter (or coconut oil), and sugar, these cookies stay soft and chewy for days.
Warm Spices: Cinnamon, ginger, and cardamom make these cookies perfectly cozy.
Customizable Ingredients: You can use dark or light brown sugar and your choice of molasses, depending on your flavor and color preference.
Easy to Make: With simple ingredients and no chilling required, these cookies come together in no time.

How to Make Chewy Ginger Cookies

Making these cookies is simple and fun, whether you’re baking solo or with kids. Here’s how it’s done:

Chewy Ginger Cookies Recipe

These chewy ginger cookies are perfectly spiced, soft, and full of rich molasses flavor. They’re a holiday classic that’s easy to make and even easier to enjoy!

Tips for Perfect Chewy Ginger Cookies

Choose Your Molasses and Sugar: I used regular molasses and light brown sugar, but you can use unsulphured blackstrap molasses and dark brown sugar if you want to create deep, dark, flavorful cookies. If you use regular molasses and light brown sugar, the cookies will be lighter in color and have a slightly milder flavor. Either way, they’re delicious!
Roll in Sugar (Optional): For an extra touch of sweetness and sparkle, roll your dough balls in granulated sugar before baking. This step is optional but highly recommended!
Adjust the Dough Consistency: If your dough feels dry or crumbly, don’t panic! Add water 1 teaspoon at a time until the dough comes together.

Ingredients:

½ cup unsalted butter, room temperature
⅓ cup packed brown sugar
⅓ cup granulated sugar
⅓ cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cardamom
½ teaspoon salt
1 tablespoon water, plus more if necessary

*Note: Unsulphured blackstrap molasses and dark brown sugar can also be used, which will result in darker cookies.

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Mix wet ingredients: In a large mixing bowl, combine ½ cup unsalted butter, ⅓ cup packed brown sugar, and ⅓ cup granulated sugar. Beat until creamy. Add ⅓ cup molasses and 1 teaspoon vanilla extract, then mix until smooth and well blended.
Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, and ½ teaspoon fine sea salt.
Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Add 1 tablespoon of water to help bring the dough together. If the dough feels dry or crumbly, add more water 1 teaspoon at a time until the dough holds together easily.
Shape the cookies: Scoop out dough in 1-tablespoon portions and roll into balls. For an extra sweet touch, roll the dough balls in granulated sugar before baking.
Bake the cookies: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft.
Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these chewy ginger cookies with a hot drink or share them with friends and family during the holidays!

Frequently Asked Questions

Do I need to chill the dough?
Nope! These cookies are ready to bake as soon as you mix the dough. This makes them a perfect last-minute holiday treat.

How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just thaw at room temperature before serving.

Why These Cookies Are Perfect for the Holidays

These chewy ginger cookies are a classic holiday favorite, and for good reason! They’re easy to make in big batches for gifting, sharing with neighbors, or leaving out for Santa. Pair them with a mug of hot cocoa or a festive tea, and you’ve got a cozy winter treat everyone will love.

So what are you waiting for? Preheat your oven and start baking these irresistible cookies today!

Pin This Recipe for Later

Don’t forget to pin this recipe to your holiday baking board so you can make these chewy ginger cookies all season long.

Happy baking!

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Chewy Ginger Cookies

Soft and chewy ginger cookies are simple to make and a holiday favorite!

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Ingredients

1/2 cup unsalted butter, room temperature
1/3 cup packed brown sugar You can sub for light brown sugar if you prefer
1/3 cup granulated sugar
1/3 cup molasses You can sub for blackstrap molasses is you prefer
1 tsp vanilla extract
2 cups all-purpose flour, spooned and leveled
2 tsps ground cinnamon
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp salt
1 Tbls water, plus more if necessary

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Mix wet ingredients: In a large mixing bowl, combine ½ cup unsalted butter (or coconut oil), ⅓ cup packed brown sugar, and ⅓ cup granulated sugar. Beat until creamy. Add ⅓ cup molasses and 1 teaspoon vanilla extract, then mix until smooth and well blended.
Combine dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon ground ginger, ½ teaspoon ground cardamom, and ½ teaspoon salt.
Make the dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Add 1 tablespoon of water to help bring the dough together. If the dough feels dry or crumbly, add more water 1 teaspoon at a time until the dough holds together easily.
Shape the cookies: Scoop out dough in 1-tablespoon portions and roll into balls. For an extra sweet touch, roll the dough balls in granulated sugar before baking.
Bake the cookies: Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft.
Cool and serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Hey there!

I'm Melissa, your Disney vacation aficionado and full-time mom to four. Whether it's sipping Diet Dr. Pepper or sharing unbeatable Disney planning tips, I'm all about adding a touch of magic to everyday life. Let me help turn your Disney dreams into reality with insider advice and customized planning strategies. Join me on this magical journey and make every Disney adventure unforgettable! Read more...