This Thick and Chewy Ginger Sugar Cookies recipe is the perfect combination of a sugar cookie and a ginger cookie all in one bite! Perfect for Christmas cookie season, this is sure to make people feel merry and bright.
Soft and Chewy Ginger Sugar Cookies
For this recipe, I combined two of my favorite cookies — gingerbread cookies and sugar cookies. Can it get any better than that? These cookies are super thick, soft, and chewy. They feature the perfect combination of molasses and ginger with an extra sprinkle of sugar.
I have been in the holiday baking mode making some of my favorite cookies like peanut butter cookies, Nutella cookies, and double chocolate chip cookies (just to name a few). There’s just something about Christmastime that makes you want to make a lot of cookies and cozy up with a mug of hot chocolate.
I love enjoying these Ginger Sugar Cookies with hot or iced tea like chai or english breakfast. They’re great for dessert, a sweet snack, a gift, or even as a contribution to a cookie exchange!
But Are These Ginger Snaps?
No! (But they’re not far off.) Ginger snaps are typically thin and crispy. (Hence, the snap sound when you break or bite it.) But this rendition has more of a sugar cookie texture, but packed with ginger flavor.
Some like their cookies thin and crisp, but I prefer mine thick and chewy. I love my cookies extra soft! I slightly under bake the cookies to get the super soft texture inside with a sugar-dusted crunch on the outside.
This Ultra Thick and Chewy Ginger Sugar Cookie recipe is loaded with cinnamon, cloves and ground ginger. Super soft in the center with a sweet sugar exterior. .
To make these delicious and easy ginger cookies, you’ll need: unsalted butter (softened to room temperature), brown sugar (light or dark), a large egg (also at room temperature), molasses, all-purpose flour, ground ginger, ground cloves, cinnamon, salt, baking soda, and granulated white sugar (for rolling the dough in before baking and for sprinkled cooked cookies with after they come out of the oven).
How To Make Ginger Sugar Cookies
These Chewy Ginger Sugar Cookies are super simple to make! The butter and sugar are creamed together until light and fluffy. Then the egg and molasses are added. Combine your dry ingredients in a bowl and add into the wet ingredients in two parts. (Do not over mix! This will make your cookies flat.) The dough will be thick and you may have to fold by hand toward the end. Cover and place the dough in the refrigerator for an hour to set and marinate.
When you’re ready to bake, shape into 1 tablespoon cookies, roll in sugar, and pop in the oven! This recipe makes 15 cookies total.
I let the dough refrigerate for an hour to avoid the cookies from spreading in the oven. If you like a thinner cookie, push down each cookie to flatten before baking. For a thicker cookie ,press down lightly. I used a fork to press my cookies down and give them the criss-cross pattern on top.
You won’t regret adding this easy cookie recipe to your holiday dessert rotation!
Tips for Making Thick and Chewy Ginger Sugar Cookies
- Sift your dry ingredients together before adding to the wet ingredients to remove any lumps and yield a smooth cookie dough.
- Use chopped candied ginger in place of or in addition to the white sugar garnish for more ginger flavor!
- Add some dark chocolate chunks for a deep chocolate flavor without making them too sweet.
Storage, Freezing, and Reheating Instructions
- Store leftover cooled Ginger Sugar Cookies in an airtight container or plastic bag at room temperature for up to 4 days.
- Freeze raw cookie dough for up to 1 month in an airtight container or plastic bag. Roll into a cylinder shape and wrap in parchment paper to slice and bake later, or roll into balls and have individual cookies ready to bake whenever the craving strikes. Or freeze fully cooked cookies for up to 3 months.
- Reheat frozen cooked cookies by letting them thaw in the fridge or on the counter to room temperature, or bake frozen dough for 10-15 minutes at 350.
More Cookie Recipes To Try
If you enjoyed these Carrot Cake Cookies, then you’ll love some of my other favorite cookie recipes:
- Double Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Peanut Butter and Jelly Sandwich Cookies
- Thumbprint Cookies
Ultra Thick and Chewy Ginger Sugar Cookies
- 1 stick unsalted butter softened
- 1/2 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup all purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 teaspoon baking soda
- 1/4 cup regular sugar for rolling
- Preheat oven to 350 degrees.
- Add butter to a stand mixer with the paddle attachment. Cream until light and fluffy, 2-3 minutes.
- Add in brown sugar and cream for another 2 minutes until combined.
- Add in egg and molasses, mix to combine. Make sure to scrape the sides of the bowl throughout.
- Combine flour, ginger, cloves, cinnamon, salt and baking soda in a medium bowl.
- Add the dry ingredients to the wet ingredients in two parts. Do not over mix the batter.
- Cover and place batter in the refrigerator for an hour to keep the cookies from spreading in the oven.
- Shape into 1 tablespoon cookies and roll each cookie in the sugar.
- Place cookies on a baking sheet with a silicon baking mat.
- Using a fork gently press down on the cookie to make a criss-cross pattern.
- Place in the oven and cook for 11-12 minutes until set.
- Allow the cookies to cool on the baking sheet for a couple of minutes.
- Transfer the cookies to a wire rack and allow to cool completely.
- Sprinkle a little extra sugar on top and serve!
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!