Soft And Chewy Ginger Cookies Recipe

Name: Soft And Chewy Ginger Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Unsalted Butter, Softened; 1 cup Brown Sugar (lightly Packed); 1/4 cups Molasses; 1 whole Large Egg; 2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Cream Of Tartar; 1/2 teaspoons Salt; 1 teaspoon Ground Ginger; 1 teaspoon Cinnamon; 1/2 teaspoons Cloves; 1/4 cups Granulated Sugar, For Rolling The Cookies

Servings: persons

3/4 cups Unsalted Butter, Softened
1 cup Brown Sugar (lightly Packed)
1/4 cups Molasses
1 whole Large Egg
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Cream Of Tartar
1/2 teaspoons Salt
1 teaspoon Ground Ginger
1 teaspoon Cinnamon
1/2 teaspoons Cloves
1/4 cups Granulated Sugar, For Rolling The Cookies

1
In a large bowl, or the bowl of a stand mixer, cream together the butter, brown sugar, molasses and egg until light and fluffy. In another bowl, whisk together the flour, baking soda, baking powder, cream of tartar, salt, ginger, cinnamon and cloves until well combined.
2
Add the dry ingredients to the butter mixture and mix well. Chill the dough for 1 hour.
3
Preheat oven to 375u00b0F. Roll the cookie dough into 1 1/2 tablespoon-sized balls (make them tall balls, more of a tall oval rather then a perfectly round ball). Roll them in granulated sugar, and place 2 inches apart on a cookie tray. Bake for 8-10 minutes, or until the edges are set. Once the second tray of cookies is ready to go, place the tray back in the fridge to stay chilled while waiting for the oven.
4
Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature for 1 week, or freeze for up to 3 months.

826

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cups Unsalted Butter, Softened, 1 cup Brown Sugar (lightly Packed), 1/4 cups Molasses, 1 whole Large Egg, and more.

Yes, Soft And Chewy Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Soft And Chewy Ginger Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions