These chewy ginger cookies with crystalized ginger are the ultimate molasses spice cookie!
They’re soft and chewy, with a happy little crunch when you bite into them. Accompanied with a cup of afternoon tea or a glass of cold milk, they’re pure bliss.

For more easy cookies, check out the recipes for delectable Brown Butter Toffee Chocolate Chip Cookies, Chewy M & M Cookies and Chocolate Coconut Pecan Cookies.
Sweet, Spicy and Sassy

Two ingredients elevate this ginger cookie from classic to sublime. The first is chopped candied ginger, which gives each bite a sweet, spicy jolt. If you don’t have candied ginger, just omit it and your cookies will still be yummy. For this batch, I only put candied ginger in half the cookies because my son prefers the plain version.
The second ingredient is molasses, which adds old-fashioned richness and sweetness. Molasses is a byproduct of the sugar-making process; it’s made from the brown, syrupy liquid that’s left over after boiling the sugar cane or beets and removing the sugar crystals. Regular baking molasses has the mildest flavor. Unsulphured molasses is made from the juice of sun-ripened sugar cane, and the juice is clarified and concentrated. Blackstrap molasses is very dark and less sweet with a strong flavor.
I like to use a blend of half unsulphured molasses and half blackstrap molasses for a deep, well-balanced flavor. Feel free to use whatever type of molasses you like or have on hand.
Shall we get cooking?
You begin by blending the butter, molasses and egg in one bowl and whisking the flour, baking soda, spices and salt in another bowl.

Next, you combine to two mixtures and stir until they gradually come together.

I use my hands to bring the mixture together into a smooth dough. (If you’re using the optional chopped crystallized ginger, add it now and and mix well.) Then it’s time to form the dough in walnut-sized balls and roll in granulated sugar.

Flatten the balls slightly with the palm of your hand as you arrange them on the prepared baking sheet.

After baking for 10 to 12 minutes, cool to room temperature on a wire rack.

Here’s the easy, printable recipe:

Soft, Chewy Ginger Cookies
Ingredients
- 1 cup brown sugar
- 3/4 cup butter softened
- 1 large egg
- 2 tablespoons unsulphured molasses or substitute regular molasses
- 2 tablespoons blackstrap molasses or substitute regular molasses
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped crystallized ginger optional
- granulated sugar for rolling
Instructions
- Preheat the oven to 375 degrees F.
- Mix the brown sugar, butter, egg and molasses together in a medium bowl until well-blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Mix the dry ingredients into the egg mixture and stir until well blended. If you're using the optional chopped crystallized ginger, add it now and and mix well. The mixture will be somewhat sticky and can be refrigerated for a little while, but it’s not necessary.
- Using a dining teaspoon, shape the dough in walnut-sized balls (try to get a few pieces of candied ginger in each) and roll in granulated sugar. Arrange on prepared baking sheet 2 inches apart and sprinkle with a little more sugar, if desired.
- Bake just until edges are done, tops are crackly, and centers are still soft, about 10 to 12 minutes. (For chewy cookies, don’t overcook.) Cool on a wire rack. Makes about 3 dozen cookies.
Notes
Nutrition
If you enjoy these Soft, Chewy Ginger Cookies, I’d be thrilled if you gave the recipe a 5-star rating.
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Eliza Cross is an author and food blogger who enjoys helping busy people with easy recipes and tips for gardening, holidays, and home. She is the founder of BENSA Bacon Lovers Society and Happy Simple Living, and the award-winning author of 17 cookbooks.
You had me at sassy! Love that term for a cookie!
Maybe we should get your pan banging sugar cookies and my sassy ginger cookies together and make a RUCKUS! Much love to you, my sweet friend Kathleen.
The recipe states “Add the chopped crystallized ginger and mix well” and the ingredient list states “1/2 cup chopped crystallized ginger (optional)”. If the chopped crystallized ginger is not added, how does this affect the outcome?
Joan, thank you for a good question. If the chopped ginger is omitted, you’ll still have really good, chewy spicy cookies. The only difference is that you won’t have those little bursts of sharp ginger flavor. Not everyone likes candied ginger, so that’s why it’s optional.
I’m always grateful for questions like yours that indicate a clarification needed in a recipe. Thanks to you taking the time to write, I’ve updated the directions.
With gratitude,
Eliza