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: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 36 cookies 1x


  • 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 (11/2 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)


  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!


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

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  1. 11.30.16
    April said:

    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.

  2. 11.13.15
    Jana said:

    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!

    • 11.13.15
      Laura said:

      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 🙂

  3. 12.23.14
    Emily said:

    Can I leave the dough in the fridge overnight?

    • 12.23.14
      Laura said:

      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!

  4. 12.22.14
    katherine said:

    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!

    • 12.22.14
      Laura said:

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

  5. 12.13.14
    mellisa said:

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

    • 12.15.14
      Laura said:

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

  6. 12.8.14
    Jamie said:

    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 🙂

  7. 4.1.14
    Nick said:

    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!

  8. 3.28.14
    Denise said:

    Looks really good

  9. 2.28.14
    Ray said:

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

  10. 2.6.14

    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.

  11. 1.2.14

    These look perfect! Thanks for the recipe.

  12. 12.25.13
    Camille said:

    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!

    • 12.27.13
      Laura said:

      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! 🙂

  13. 12.24.13

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

    • 12.24.13
      Laura said:

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

  14. 12.24.13

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

    • 12.24.13
      Laura said:

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

  15. 12.24.13

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

    • 12.24.13
      Laura said:

      I completely agree! Merry Christmas to you too!

  16. 12.24.13

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

    • 12.24.13
      Laura said:

      Chelsea, you are so sweet! Thank you and have a merry merry Christmas too! 🙂

  17. 12.24.13
    Dina said:

    one of my favorite holiday cookies!

    • 12.24.13
      Laura said:

      Me too! Merry Christmas!

  18. 12.24.13

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

    • 12.24.13
      Laura said:

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

  19. 12.23.13

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

    • 12.23.13
      Laura said:

      Thank you, Jocelyn! They are quite addictive 🙂 Merry Christmas!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021, and may not be used without permission.