December 23, 2013

Soft and Chewy Ginger Cookies

Chewy Ginger Cookies | Fork Knife Swoon

Chewy Ginger Cookies | Fork Knife Swoon

I’m sure you’re all well on your way through Christmas baking, with the big day just two days away (!), but I thought I’d pop in with one last holiday cookie recipe: these soft and chewy ginger cookies, one of my all time seasonal favorites. This recipe is an offshoot of one I shared last year, my Great Aunt Marie’s molasses cookies, a wonderful recipe in itself. As I’m often wont to do, I tinkered with the original a bit, most notably adding extra ginger and a hint of cocoa to intensify the deep character of the molasses. Both cookies are moist, chewy, highly addictive, and perfect for (last-minute) edible gifting.

I’d also like to thank each and every one of you for being readers and sharing this space with me. Sincerely. This past year was an amazing culinary adventure, and next year promises to be even greater. So here’s wishing you all a very Merry Christmas and Happy Holidays or simply, a joyous, peaceful season. I do hope you’re able to share some wonderful meals with family and loved ones. See you next year! xo, Laura

Chewy Ginger Cookies | Fork Knife Swoon

Chewy Ginger Cookies | Fork Knife Swoon

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Chewy Ginger Cookies | Fork Knife Swoon

Soft and Chewy Ginger Cookies

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 36 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp cocoa powder
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 3/4 cups (1-1/2 sticks) unsalted butter, melted and cooled to room temperature
  • 1 cup granulated (white) sugar, plus more for rolling
  • 1 tsp fresh ginger, finely minced
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/4 cup molasses (I use Brer Rabbit)

Instructions

  1. Sift together the flour, cocoa powder, baking soda, cinnamon, ground ginger, cloves, nutmeg and salt in a large mixing bowl. Set aside.
  2. Meanwhile, using a stand-up mixer fitted with the paddle attachment, mix together the melted butter, sugar, fresh ginger and vanilla on medium-speed until well-combined. Add the egg and the molasses, and continue mixing until fully-combined.
  3. Turn the mixer down to low and add the dry ingredients, a half-cup or so at a time, just until the dough comes together and the ingredients are fully incorporated, scraping down the sides of the bowl as necessary. The dough will be nice and thick. Cover the mixing bowl and chill the dough for 30 minutes in the refrigerator.
  4. Preheat the oven to 375 degrees. Remove the dough from the fridge and gently form the dough into 1-inch balls. Gently roll the balls of dough in sugar then place them on a non-stick or parchment paper-lined cookie sheet, spaced about 2-inches apart, and bake for 8-10 minutes.
  5. When they come out the oven, the cookies should have noticeable cracks throughout and look slightly raw in the center. Let the cookies cool for a few minutes on the baking sheet, then transfer to a cooling rack. Serve warm or at room-temperature. Enjoy!

Notes

I find that using a 1-inch cookie-scoop to portion out the dough (prior to rolling it into balls) creates much more even-sized cookies than I ever manage to make without it.

My very favorite Christmas cookie recipe! These easy ginger molasses cookies are soft, chewy, full of flavor, and always first on my holiday cookie baking list. | via forkknifeswoon.com

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35 Comments

  • Reply
    Possibly the best triple ginger cookies ever « School Daze
    January 7, 2017 at 6:47 pm

    […] add the triple threat, candied ginger. I was intrigued by the tablespoon of cocoa recommended by Fork, Knife, Spoon, so I incorporated that. I loved the spice line up in Feasting At Home, but I just can’t deal […]

  • Reply
    April
    November 30, 2016 at 10:01 am

    I made this last Christmas and brought them to work. They were a hit! So good and spicey and chewy! I plan to make even more this Christmas to give as gifts. Thank you for this delicious recipe! Definitely one of holiday favorites.

  • Reply
    White Chocolate OREO Cookie Balls - Fork Knife Swoon
    December 10, 2015 at 10:09 am

    […] cookies. Shortbread. Chewy molasses cookies. Gingerbread. That’s just my list this week… I’ve gone off the deep, flour-dusted […]

  • Reply
    Jana
    November 13, 2015 at 4:55 pm

    I made these cookies last week and they delicious. I’m about to make another batch, this time I’ll try adding the cocoa powder and fresh ginger, and maybe chill the dough for a bit longer if I can be patient. Your photos are spectacular!

    • Reply
      Laura
      November 13, 2015 at 5:10 pm

      Thanks so much, Jana! So glad to hear you love these as much as we do! I always end up making at least half a dozen batches of these over the holidays πŸ™‚

  • Reply
    Emily
    December 23, 2014 at 1:28 pm

    Can I leave the dough in the fridge overnight?

    • Reply
      Laura
      December 23, 2014 at 1:38 pm

      Hi Emily! Yes, you can definitely make these the day/night before. The dough might harden up a bit from chilling that long, so I would just let it sit for a few minutes before rolling into balls. Hope you love these! Merry Christmas!

  • Reply
    katherine
    December 22, 2014 at 2:03 am

    I’ve made these 3 times already and each time they were a huge hit. They are indeed chewy, with a lovely wintry spiciness – and just plain gorgeous. Thank you for sharing!

    • Reply
      Laura
      December 22, 2014 at 9:31 am

      Thanks, Katherine! They disappear quickly in our house too!

  • Reply
    mellisa
    December 13, 2014 at 7:28 am

    do you use the full flavor brer rabbit, or the mild flavor?

    • Reply
      Laura
      December 15, 2014 at 10:17 am

      Hi Mellisa! I prefer the full flavor but you can use either. Hope you enjoy!

  • Reply
    Jamie
    December 8, 2014 at 7:26 pm

    Mmmm, I just made a batch of these. I have definitly replaced my old gingerbread recipe. Sooo addictive. Thank you for sharing such a perfect recipe.
    PS. I just used dried, ground ginger and they are still yummy πŸ™‚

  • Reply
    Nick
    April 1, 2014 at 5:26 am

    Hey there! I could have sworn I’ve been to this blog before but after checking through
    some of the post I realized it’s new to me.

    Anyhow, I’m definitely glad I found it and I’ll be bookmarking and checking back frequently!

  • Reply
    Denise
    March 28, 2014 at 10:32 am

    Looks really good

  • Reply
    Ginger Molasses Cookies | Charlotte St Julien
    March 14, 2014 at 11:45 pm

    […] Aid mixer Jelaina gave me…i rarely use it but i love it. I made these Ginger Cookies from ForkKnifeSwoon I made a few adjustments 1/4 tsp ground cloves instead of 1/2 3/4 cup sugar instead of 1 cup 1 1/2 […]

  • Reply
    Ray
    February 28, 2014 at 5:38 pm

    Wow! These cookies are amazing!
    Thanks for sharing the recipe!

  • Reply
    The Chewiest Ginger Cookies | The After School Chef
    February 17, 2014 at 1:51 am

    […] Adapted from Fork Knife Swoon […]

  • Reply
    cynthia | two red bowls
    February 6, 2014 at 9:37 pm

    I’m just marveling at how absolutely perfect these look! It makes me wish it was Christmas season again so I could make them. Lovely.

  • Reply
    Food to Fitness
    January 2, 2014 at 12:06 am

    These look perfect! Thanks for the recipe.

  • Reply
    Camille
    December 25, 2013 at 4:57 pm

    Just made these! I followed the recipe exactly but my cookies didn’t come out with big cracks, and they seem to be a lighter brown. They still taste delicious though and are quite addictive!

    • Reply
      Laura
      December 27, 2013 at 11:13 am

      Hi Camille! The color may be lighter or darker depending on the particular brand of molasses and/or cocoa you use… But I’m really surprised you didn’t have any cracks on top!

      Either way, I’m so glad you liked them! πŸ™‚

  • Reply
    Kathleen Siegle
    December 24, 2013 at 9:54 pm

    Gosh those look delicious! They look like a hybrid snickerdoodle πŸ™‚ I’m going to have to try these soon!

    • Reply
      Laura
      December 24, 2013 at 10:38 pm

      I hope you do! Let me know how you like them… Merry Christmas!!

  • Reply
    Laura Dembowski
    December 24, 2013 at 3:16 pm

    These cookies look delightful! Love that you used fresh ginger in them!

    • Reply
      Laura
      December 24, 2013 at 3:21 pm

      Thank you, Laura! I love the combination of using both fresh ginger and dried, ground ginger… Merry Christmas!!

  • Reply
    Mallory @ Because I Like Chocolate
    December 24, 2013 at 2:41 pm

    Soft and chewy is the only way to go with ginger cookies…well any cookies in my books. Merry Christmas!

    • Reply
      Laura
      December 24, 2013 at 3:08 pm

      I completely agree! Merry Christmas to you too!

  • Reply
    Chelsea @chelseasmessyapron
    December 24, 2013 at 2:18 pm

    Gosh your photography is UNREAL!! So beautiful, and these cookies look amazing. Have a Merry Christmas Laura!

    • Reply
      Laura
      December 24, 2013 at 2:39 pm

      Chelsea, you are so sweet! Thank you and have a merry merry Christmas too! πŸ™‚

  • Reply
    Dina
    December 24, 2013 at 8:43 am

    one of my favorite holiday cookies!

    • Reply
      Laura
      December 24, 2013 at 12:50 pm

      Me too! Merry Christmas!

  • Reply
    Angie@Angie's Recipes
    December 24, 2013 at 3:20 am

    Big chewy ginger cookies are my favourite! These are perfect, Laura.
    Merry Christmas and a very Happy New Year!

    • Reply
      Laura
      December 24, 2013 at 12:51 pm

      Thanks, Angie! Merry Christmas and Happy New Year to you too!

  • Reply
    Jocelyn (Grandbaby Cakes)
    December 23, 2013 at 12:14 pm

    Those cookies look absolutely fantastic! I want an entire batch right this moment!

    • Reply
      Laura
      December 23, 2013 at 1:31 pm

      Thank you, Jocelyn! They are quite addictive πŸ™‚ Merry Christmas!