Chewy Ginger Cookie Recipe

Chewy Ginger cookies have been popular with children for generations.

Follow this step-by-step recipe to learn how to make these beautiful tea cookies. Add these chewy ginger cookies to your holiday cookie plate.

Chewy Ginger Cookies

This recipe and photo are by Ellen Easton’s Tea Travels™ articles and recipes. Photo by Ellen Easton 2020 – All Rights Reserved.

Check out more of Ellen Easton’s Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.

Chewy Ginger Cookies Recipe:
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Course: Dessert
Cuisine: English
Keyword: Chewy Ginger Cookies Recipe
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ginger, ground
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon cloves, ground
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 tablespoon pure vanilla extract
  • Brown sugar or additional granulated sugar
  • Fondant Icing*
  • Optional - for extra zing add very finely diced crystallized ginger bits to the batter
  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine flour, baking soda, ginger, cinnamon, and cloves.

  3. In another bowl, cream the butter and sugar together.  Add the eggs, molasses, and vanilla extract; blend well.

  4. Add the dry ingredients to the creamed mixture and mix together well.  To avoid the batter from sticking to the paddles or your hands, dust with flour.

  5. Ball Shaped Cookies:

  6. Using your hands, roll the batter into 1-inch balls.  Roll each ball in the brown sugar or white granulated sugar.  Place the cookie balls 2-inches apart on an ungreased cookie sheet.  Bake for 10 to 12 minutes until done.

  7. Remove from the oven and place on a wire cooling rack to cool.

  8. Delicious when served warm.

  9. Cookie Cutter Directions:

  10. Using a rolling pin on a floured surface, roll the cookie dough to about 1/4 inch thickness. Use cookie cutters of your choice to cut out desired shapes.  Next take a spatula to help transfer the cookie shapes to a baking sheet and bake for 10 to 12 minutes until done.

  11. Remove from the oven and place on a wire cooling rack to cool.  When the cookies have been cooled, frost with the marshmallow fondant icing and add any cookie sprinkles of choice.

Recipe Notes

*  Ellen used Peggy Weaver's famous Fondant Icing Recipe - Marshmallow Fondant (recipe and tutorial on making and using marshmallow fondant icing) to decorate these festive Christmas cookies.

Comments and Reviews

2 Responses to “Chewy Ginger Cookie Recipe”

  1. Leahla

    The recipe states 1/2 cup flour…I think it’s missing a cup or two of flour. I followed the recipe and had a mess. Please let me know what is correct amount of flour. thx


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