Soft Chewy Ginger Cookies

  • Author: Glenda Embree
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 3 dozen 1x


  • 1 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2/3 cup honey
  • 2 eggs
  • 1 Tablespoon vanilla
  • 4 1/2 cups unbleached all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar


  1. Cream together the butter, honey and sugars in the bowl of a stand mixer (or a large mixing bowl if making by hand).
  2. Beat in the egg.
  3. Add flour, baking soda, ginger, cinnamon, cloves and salt to the bowl.  Mix to thoroughly combine all ingredients.
  4. Pour sugar in the bottom of a bowl for rolling cookie dough in.
  5. Using a cookie scoop, drop 1 1/2 inch diameter balls of dough into the bowl of sugar and roll around until all sides are coated.
  6. 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.

  • Category: Dessert, Cookies
  • Cuisine: American