These Chewy Ginger Cookies are the perfect holiday cookie! They’re perfectly spiced, a little bit crunchy, soft and chewy, and packed with flavor!
Perfectly spiced, ultra chewy, a little crunchy, and coated in sugar… What more do you need in a holiday cookie? 😉
Most ginger cookies call for molasses…but who ever has that on hand? I know I don’t. So I made these ginger cookies without molasses and used used maple syrup instead. Same soft texture and warm depth of flavor but much more convenient!
- Unsalted Butter – make sure you use melted butter. It mixes better with the sugars to create an overall chewier texture.
- Granulated Sugar and Brown Sugar – use both! They play different roles in the cookies. Brown sugar adds moisture and creates a chewier inner texture while granulated sugar caramelizes for a slightly crispy exterior.
- Egg and Egg Yolk – we’re using an extra egg yolk because the fat helps tenderize the dough which not only gives the cookies more flavor but also helps make them chewy!
- Maple Syrup – adds additional sweetness and warmth to bring out the flavor of the brown sugar and spices.
- All-Purpose Flour – gives the cookies structure.
- Baking Soda – gives the cookies a little lift so they’re not too dense.
- Ground Ginger, Ground Cinnamon, and Ground Cloves – this spice blend may be simple but it adds SO much warmth and delicious flavor to the cookies.
- Salt – brings out other flavors in the cookies.
How to make
These chewy ginger cookies take just 10 minutes to prep!
- Whisk together melted butter, sugars, egg and egg yolk, and maple syrup in a large bowl.
- In another bowl, stir together flour, baking soda, and spices.
- Mix dry ingredients into wet ingredients, cover with saran wrap, then chill in the fridge for 30 minutes.
- Portion the dough into balls with a medium cookie scoop then roll each ball in additional granulated sugar.
- Place the dough balls on a baking sheet lined with a silicone mat and place back in the fridge for another 30-60 minutes.
- After the dough is chilled, bake at 350ºF for 12-16 minutes or until golden-brown.
How do you know when ginger cookies are done?
The cookies will bake for anywhere from 12-16 minutes at 350ºF depending on the oven you have. You’ll know they’re done when they are golden on top and slightly crispy around the bottom edges.
Do you need molasses for ginger cookies?
Nope! No molasses needed for this ginger cookie recipe!
Most ginger cookie recipes do require it but I never have molasses on hand so, rather than go to the store and buy some, I decided to use maple syrup instead—and they turned out SO delicious!
Do you have to chill the dough?
Yes! This is actually a super important step. Chilling the dough helps the cookies hold shape as they bake. If the dough is too warm, the cookies may flatten and you won’t get that fluffy texture.
What size do i make my cookies?
I use a medium cookie scoop to portion out the cookie dough which is equal to 1.5 tablespoons per cookie dough ball.
Why aren’t my cookies chewy?
There may be a couple of different reasons as to why your cookies didn’t come out chewy enough.
- You didn’t melt the butter. The warm, melted butter helps caramelize the sugars to achieve that delicious chewy texture.
- You didn’t add the extra egg yolk. The fat in egg yolks helps tenderize the dough which makes the cookies softer and chewier.
Why are my cookies flat?
Here are a couple of reasons your cookies may be spreading too much as they bake.
- You didn’t chill the dough. The dough should spend a total of 60-90 minutes chilling in the fridge. The longer it refrigerates the less your cookies will spread.
- Your leavening agent was expired. Expired leavening agents don’t work as well. Make sure your baking soda is fresh!
How to store
Leftover ginger cookies will last in an airtight container up to a week at room temperature, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
To enjoy again, microwave to warm if desired.
Chewy Ginger Cookies
Equipment for this recipe
- 3/4 cups unsalted butter melted
- 1/4 cup granulated sugar + more for rolling
- 3/4 cup brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1/4 cup pure maple syrup
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- Line a baking sheet with parchment paper or a silicone mat.
- Whisk together wet ingredients in a large bowl. Set aside.
- Stir together dry ingredients in another bowl.
- Stir dry ingredients into wet ingredients.
- Cover with saran wrap and chill 30 minutes in the fridge.
- Roll the dough into balls using a 1.5 tablespoon cookie scoop, then roll each ball in the extra granulated sugar.
- Place cookie dough balls on prepared baking sheet and place back in fridge for an additional 30 minutes to an hour.*
- Preheat oven to 350 degrees F and bake for 12-16 minutes, or until the tops are golden.**
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*Note: Nutrition information is estimated and varies based on products used.