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These Soft & Chewy Ginger Cookies are easy to make, super-soft and chewy, and irresistibly delicious.They’re perfect for the Holiday season….. or anytime you’d like a sweet, chewy treat.

It is no secret that I absolutely love to bake – ask my family, friends and coworkers! Before COVID changed me to work full time from home, I used to take treats into the office on about a weekly basis. From cookies to cheesecake, my coworkers knew to stop by my desk for something sweet and homemade.

A few years ago, I made these ginger cookies and to this day I still get text messages and emails from coworkers asking for the recipe. These cookies are a traditional ginger cookie, that many people know as ginger snaps. However, these are soft & chewy ginger cookies.

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• Rainbow Sugar Cookies
• Orange Zest Sprinkle Cookies with Homemade Icing!
• Keto Friendly Low Carb Lemon Cookies Recipe!
• Grinch Cookies

SOFT & CHEWY GINGER COOKIES INGREDIENTS:

To make these soft & chewy ginger cookie recipe, you will need:

• All-purpose flour
• Granulated sugar
• Brown sugar
• Softened butter
• Eggs
• Molasses
• Baking soda
• Ginger
• Cinnamon 
• Ground cloves
• Salt
• Extra sugar for rolling
• White chocolate
• Red and green sprinkles

HOW TO MAKE THESE CHEWY GINGER COOKIES

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Using your stand mixer with a paddle attachment, mix softened butter, brown sugar, granulated sugar, eggs, and molasses until well combined.

In a large mixing bowl, whisk flour, baking soda, ginger, cinnamon, clove, and salt until well combined. 

Add dry ingredients to wet ingredients.

Mix until well combined.

Using a cookie scoop, roll dough into one inch balls and roll in extra sugar. 

Place dough balls on a prepared cookie sheet and bake for 12-15 min.

Cookies are ready once they start to crack across the top.

Once cookies have cooled to room temperature, melt 1 cup white chocolate in the microwave.

Dip half of each cookie in white chocolate and place on parchment paper. Sprinkle with red and green sprinkles before the chocolate cools. 

RECIPE NOTES

*White chocolate is not necessary. These cookies are so good by themselves.

*You can drizzle the white chocolate on the cookies instead of dipping.

HOW DO I STORE THESE GINGER COOKIES?

Once cooled and the chocolate (if using) is solidified, store these cookies in an airtight container for up to a week.

CAN I MAKE THE DOUGH IN ADVANCE AND FREEZE?

You absolutely can! I suggest that you roll the dough into balls and freeze on a cookie sheet. Once they’re frozen, add them to a ziploc bag or freezer container to put back into the freezer.

When you’re ready to bake, remove the number that you’d like to bake and bring to room temperature. Then, simply roll in sugar and follow the baking directions.

WHAT MAKES THESE GINGER COOKIES SO SOFT?

Molasses is the key to soft ginger cookies!

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