Soft Chewy Ginger Cookies are made with all the warm, aromatic spices that I love and associate with Fall. Cinnamon, ginger, nutmeg, allspice and cloves are flavors and smells that make me swoon. lol I even buy candles in those fragrances and burn them year-round. There’s something so homey and warm and welcoming about their scents.
Well, no need for candles, today. My Soft Chewy Ginger Cookies have filled the house with the wonderful aromas of lovely, toasty, warm spices. They make me want to curl up by a warm fire with some cocoa and a good book and a plateful of these delicious cookies!
- 1 ½ cup butter, softened
- 1 cup sugar
- 1 cup dark brown sugar
- ⅔ cup honey
- 2 eggs
- 1 Tablespoon vanilla
- 4 ½ cups unbleached all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- Additional sugar
- Cream together the butter, honey and sugars in the bowl of a stand mixer (or a large mixing bowl if making by hand).
- Beat in the egg.
- Add flour, baking soda, ginger, cinnamon, cloves and salt to the bowl. Mix to thoroughly combine all ingredients.
- Pour sugar in the bottom of a bowl for rolling cookie dough in.
- Using a cookie scoop, drop 1 ½ inch diameter balls of dough into the bowl of sugar and roll around until all sides are coated.
- Place cookies on a greased or lined cookie sheet and bake at 350° for 8–11 minutes, depending on your oven and the desired softness or crispness of your cookie. For our family, I remove while the cookies are puffy, but still soft in the center and barely crisp around the edges. Cookies will continue to set up on the cookie sheet. Over-baking will result in a crunchier, rather than chewy cookie.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dessert, Cookies
- Cuisine: American
How to Make Soft Chewy Ginger Cookies
This is another tried and true cookie recipe that follows the traditional cookie formula.
- Cream the butter and sugars/honey.
- Beat in the eggs.
- Add the dry ingredients and mix to combine.
You’ve probably already memorized my motto with making cookies. “Resist the urge to overbake these.” Like any cookie that you want to be soft and chewy, removing them from the oven just slightly underbaked is the secret. Put the cookie sheet on a cooling rack for two or three minutes to let the cookies continue to “bake” and set up, even though they’re no longer in the oven.
After 2 or 3 minutes, transfer the cookies from the baking sheet to the cooling rack. These cookies don’t need any more fussing or decoration. They are fantastic and simple and they taste like “home”.
Enjoy your delicious masterpieces!
More Cookie Recipes from the 12 Days of Christmas Cookies Event
Here are three more DELISH cookie recipes from our 12 Days of Christmas Cookies blogger event.
- Raspberry Linzer Cookies, from Arlene, at Flour on My Face
- Walnut Chocolate Chunk Cookies, from Lois, at Walking on Sunshine Recipes
- White Chocolate Pudding Cookies, from Lenny, at Fat Dad Foodie
And, if you’re looking for even more cookie recipes to add to your holiday repertoire, check out my recipe for these yummy Chocolate Crinkles.