Why I love these chewy ginger cookies
I’ve always loved a good gingersnap, but I wanted something a little softer and chewier than the traditional crispy version.
These cookies have exactly that – along with the perfect balance of warm spices and just a hint of heat from cayenne pepper (if you want it). The molasses makes these cookies extra soft and chewy, and it gives the them a gorgeous golden color.
Plus, they’re made with dairy free butter so you can enjoy that classic cookie texture without any dairy.
More cookie recipes you’ll love: dairy free chocolate chip cookies / soft sugar cookies / pumpkin cookies / hot cocoa cookies
Ingredient notes:
- Dairy free butter – I use Earth Balance buttery sticks for the best results, but any brand of dairy free butter should work. Dairy free butter softens faster than traditional butter – I usually take it out of the fridge when I start preheating the oven, and by the time I’m ready to use it, it’s at the perfect temperature. You could also use softened coconut oil, though the cookies may spread slightly more. Shortening will work too, but they might spread slightly less.
- Molasses – This gives the cookies their flavor and contributes moisture. I use regular unsulfured molasses, not blackstrap which can be too bitter.
- Spices – The combination of ginger, cinnamon, and cloves creates that classic gingersnap flavor. Don’t skip any of them.
- Cayenne pepper – Just a pinch adds a subtle warmth that enhances the other spices without making the cookies too spicy. If you’re sensitive to heat, you can leave it out entirely and still have delicious cookies.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t overbake these cookies. They should look set on top but still feel soft when you touch them. They’ll continue to firm up as they cool on the baking sheet.
- Use a cookie scoop! Using a cookie scoop ensures all your cookies are the same size so they bake evenly. I use a 2-tablespoon scoop for these.
- How to store your cookies: These cookies stay soft and chewy for 3-4 days in an airtight container at room temperature. You can also freeze baked cookies for up to 3 months.
Frequently asked questions
Can I use regular butter instead of dairy free butter?
If you’re not dairy free, yes, you can substitute regular butter in equal amounts. The cookies will turn out great.
Why are my cookies too crispy?
This usually means they were over-baked. Try reducing the bake time by 1-2 minutes. Your cookies should still look slightly underdone when you take them out of the oven.
Can I make the dough ahead of time?
Yes. You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Let it come to room temperature before scooping and baking.
Alternatively, you can scoop the dough into balls, roll them in sugar, and freeze them on a baking sheet. Once frozen, transfer to a freezer bag and bake from frozen, adding 1-2 minutes to the bake time.
More dairy free cookie recipes: banana bread cookies / fruitcake cookies / almond crescent cookies / marshmallow stuffed s’mores cookies
Ingredients
- 2 1/4 cups all-purpose flour - 270g
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 3/4 cup dairy free butter - room temperature
- 1 cup sugar - 200g
- 1 large egg - room temperature
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 1/4 cup sugar - for rolling
Instructions
- Mise en place. Preheat your oven to 350°F and line two baking sheets with parchment paper. Then, gather and measure all of your ingredients before you begin.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, salt, and cayenne pepper. Set aside.
- Cream the butter and sugar. In a large bowl with an electric mixer, beat the softened dairy free butter and sugar at medium speed until light and fluffy, about 1.
- Add wet ingredients. Add the egg, vanilla extract and molasses. Continue beating until the mixture is smooth and uniform in color.
- Combine wet and dry. Slowly add the flour mixture to the wet ingredients, about 1/2 cup at a time, scraping down the sides of the bowl as needed. Mix until a thick dough forms.
- Shape the dough. Using a 2-tablespoon cookie scoop, shape the dough into balls and roll each one in extra sugar to coat. Place on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the tops are set but still soft to the touch.
- Bake the cookies. Transfer the baking sheet to the oven and bake cookies for 10 – 12 minutes, or until tops are set but still soft. Remove cookies from the oven and allow them to rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
