When the weather starts to cool and the days grow shorter, there’s nothing quite like a warm batch of chewy ginger spice cookies to warm your soul. These easy-to-make cookies are filled with the warm, comforting flavors of cinnamon, ginger, and nutmeg, and they’re the perfect way to indulge in a little bit of holiday cheer. The added molasses makes them extra chewy and brings the flavor to a whole other level! Let’s make them!
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Table of Contents
Why you’ll love this recipe
- They’re soft and chewy. The combination of molasses, brown sugar, and butter gives these cookies a beautiful texture that is both soft and chewy.
- Packed with warm, comforting spices. Cinnamon, ginger, and nutmeg combine to create a flavor profile that is both warm and inviting.
- Easy to make. The recipe for these cookies is simple, so even the less experienced bakers can make them.
- They’re perfect for the holidays. The warm spices and festive flavors of these cookies make them the perfect treat to enjoy during the holiday season.
- These ginger molasses cookies are perfect with a cup of hot cocoa or coffee. The warm spices of the cookies pair wonderfully with the warmth of a hot beverage.
- Perfect for gift-giving. Package these ginger cookies in decorative tins or boxes and give them to friends and family as gifts.
Flavor profile
The flavor profile of these chewy ginger spice cookies is the perfect blend of warm, comforting spices and sweet molasses. The molasses provides a rich, earthy undertone, while the spices, cinnamon, ginger, and nutmeg, add a medley of warm, cozy aromas and flavors.
The sweetness balances out the spiciness, creating a truly irresistible treat. The combination of brown sugar, Muscovado sugar, and molasses makes the cookies extra chewy and creates a complex but delicious flavor.
How to make chewy ginger spice cookies: step by step
For exact measurements and detailed directions, see the recipe card below.
Step 1: Combine flour, baking soda, cornstarch, salt, and spices.
Step 2: Beat the soft butter and sugars until creamy.
Step 3: Add molasses.
Step 4: Add the egg and vanilla.
Beat until smooth and creamy.
Step 5: Add the flour mixture.
Mix just until no dry flour remains. Donāt over-mix.
Step 6: Cover with plastic wrap and chill.
Step 7: Scoop the cookie dough and roll it in sugar.
Step 8: Place each cookie on a parchment-lined baking tray, at least 2 inches (5cm) apart.
Step 9: Bake in a preheated oven on the middle rack for 10-11 minutes.
Step 10: Let them cool for 1-2 minutes, then carefully transfer the cookies to a cooling rack. Enjoy!
Recipe tips
- Use unsulfured molasses. Unsulfured molasses has a deeper flavor and it will give your cookies a darker color.
- Use room-temperature butter. Softened butter makes it easier to cream the butter and sugar together, which is essential for a chewy texture. To soften butter quickly, cut it into cubes and leave it out at room temperature for 30 minutes to an hour.
- Chill the dough. Chilling the dough for at least 30 minutes before baking will allow the flavors to meld and the butter to firm up slightly. This will help to prevent the cookies from spreading too much and will give them a chewier texture.
- Roll the dough in sugar. Before baking, roll the dough balls in granulated sugar. This will add a nice crunch to the cookies and will also help them to stay chewy.
- Don’t overbake! Overbaking will make the cookies dry. The centers should still be slightly soft when taken out of the oven. They will continue cooking while resting.
- Use good quality spices. Fresh spices will make a big difference in the flavor of your cookies.
Storage and make-ahead
Make ahead instructions: The dough can be chilled for up to 2 days in the refrigerator, or frozen for up to 3 months.
To chill the dough, simply scoop it out onto a baking sheet lined with parchment paper and freeze for 30 minutes to an hour, or until hardened. Then, transfer the frozen dough balls to a freezer-safe container or bag.
When you’re ready to bake, thaw the dough in the refrigerator for 2-3 hours, or until it is soft but still slightly chilled. Then, preheat the oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. Bake for 10-12 minutes or until the center is just set.
Storage: Once the chewy ginger spice cookies are fully cooled, it’s time to store them properly to preserve their deliciousness and texture.
Transfer the cooled cookies to an airtight container or a resealable bag. Keep them in a cool, dark place. They can last for up to 2 weeks at room temperature. If you store them in the refrigerator, they can last for up to a month.
Recipe FAQ
What is the secret to chewy cookies?
First and foremost, the ratio of ingredients plays a crucial role. A higher ratio of moisture-retaining ingredients, such as brown sugar and molasses, contributes to a chewier texture. Additionally, incorporating an extra egg yolk into the dough can add richness and moisture, promoting a softer, chewier outcome.
Overbaking cookies is a common culprit for a dry and crumbly texture. To keep cookies chewy, it’s crucial to take them out of the oven just before they appear fully set. The residual heat will continue to firm them up as they cool on the baking sheet.
Opting for all-purpose flour or a mix of all-purpose and cake flour can lead to a chewier result compared to using only bread flour, which tends to produce a denser texture.
Why do my cookies not spread?
If you chill your cookie dough for too long before baking, it can result in cookies that don’t spread well. Cold dough takes longer to melt and spread in the oven. Overmixing the cookie dough can lead to dense and less spread-out cookies. Mix the ingredients until just combined.
Too much flour in the dough can hinder spreading. Make sure you measure your flour accurately. Use a kitchen scale for the most accurate measurements. Use room-temperature butter. This will help to ensure that the butter and sugar cream together properly, which is essential for a chewy texture.
If you chill your cookie dough for too long before baking, it can result in cookies that don’t spread well. Cold dough takes longer to melt and spread in the oven. Overmixing the cookie dough can lead to dense and less spread-out cookies. Mix the ingredients until just combined.
Ensure your oven is properly preheated to the specified temperature in the recipe. Baking at too low a temperature can cause the cookies to spread less.
Why are my ginger cookies hard?
Overmixing the cookie dough can lead to the development of too much gluten, resulting in a tougher texture. Mix the ingredients only until they are just combined. Using too much flour can make the cookies dry and hard. Ensure that you measure your flour accurately.
Baking the cookies for too long can cause them to become hard. Keep a close eye on the baking time, and take the cookies out of the oven when the edges are just set. They will continue to firm up as they cool on the baking sheet.
If you leave the cookies on the hot baking sheet for too long after removing them from the oven, they can continue to bake and become hard. Transfer them to a wire rack to cool completely.
If the recipe lacks ingredients that provide moisture, such as molasses or brown sugar, the cookies may turn out dry. Also, make sure the ratios of ingredients, especially fats and sugars, are balanced. Adjusting the amount of butter or adding an extra egg yolk can contribute to a softer texture.
How do you keep ginger cookies from spreading too much?
Refrigerate the cookie dough for a sufficient amount of time before baking. This helps solidify the fats (such as butter) in the dough, slowing down the spreading process in the oven. Aim for at least 30 minutes to an hour of chilling, or as specified in your recipe.
Increasing the amount of flour or dry ingredients slightly can help absorb excess moisture in the dough and reduce spreading. Be cautious not to add too much, as this can result in dry cookies.
Ensure that you are using the correct amount of baking soda or baking powder. Too much leavening can cause cookies to spread excessively.
More recipes to try
GINGER CHOCOLATE ORANGE COOKIES – It has the perfect balance of candied ginger, chocolate, and orange flavor; itās a bit chewy and soft but with a crunchy exterior.
DATE AND WALNUT PINWHEEL COOKIES – Buttery, soft dough, with an easy homemade date and walnut filling. They are easy to make and so addictively delicious!
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VIDEO: chewy ginger spice cookies
The best chewy ginger spice cookies
Ingredients
- 195 g AP flour 1 1/2 cup
- 1 tsp Baking soda
- 1/2 tsp Cornstarch
- 1/4 tsp Salt
- 1/2 tsp Cinnamon powder
- 1 tsp Ginger powder
- 1/8 tsp Nutmeg, freshly grated is best
- 113 g Butter, soft 1/2 cup
- 55 g Brown sugar 1/4 cup
- 100 g Muscovado sugar 1/2 cup
- 60 g Molasses 3 tbsp
- 1 Egg room temperature
- 1 tsp Vanilla extract
- 100 g Brown or white sugar, for rolling 1/2 cup
Instructions
- Combine flour, baking soda, cornstarch, salt, and spices.
- In a stand mixer with paddle attachment (or hand mixer), beat the soft butter and sugars until creamy.
- Add molasses, and beat until combined.
- Then, add the egg and vanilla. Beat until smooth and creamy, about 2 minutes.
- Gradually add the flour mixture. Mix just until no dry flour remains. Donāt overmix, to prevent adding too much air to the batter.
- Cover with plastic wrap and chill in the fridge for at least an hour or overnight.
- Using a cookie scoop (2 inches in diameter or 5cm), scoop the cookie dough and roll in the sugar. Place each cookie on a parchment-lined baking tray, at least 2 inches (5cm) apart.
- Bake at 350F (180C) in a preheated oven on the middle rack for 10-11 minutes.
- Remove them from the oven. Let them cool for 1-2 minutes, then carefully transfer the cookies to a cooling rack using a spatula. Enjoy!
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