ginger cookie on plate

Best Chewy Ginger Cookies

Gorgeous chewy ginger cookies that have a crinkly outside and soft and chewy inside. This ginger cookies recipe is perfectly sweet and doesn’t require refrigerating the dough!

Prep: 20 minutesCook: 12 minutesTotal: 32 minutes
Fat 7 Carbs 25 Protein 2
Yield 22-24 1x


Dry Ingredients

  • 1 cup white whole wheat (scooped and leveled)
  • 1 cup all-purpose flour (scooped and leveled)
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger

Wet Ingredients

  • 1/4 cup coconut oil, soften not melted*
  • 1/2 cup butter, cold and cut into 1/2 tablespoon pats
  • 1 cup light brown sugar (scooped and leveled)
  • 1 large egg
  • 1/4 cup molasses

Optional (but recommended)

  • 1/3 cup turbinado sugar


  1. Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
  2. Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.
  3. Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.
  4. Crack the egg into the creamed mixture and add molasses as well. Mix on medium until combined.
  5. Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough, but still be very easy to form a ball.
  6. Using a tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.
  7. Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies becuase they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.
  8. Bake cookies at 350ºF for 10-12 minutes.
  9. Remove from the oven, let sit for 2-3 minutes on the hot baking sheet and then transfer the cookies to a cooling rack.

Tips & Notes

  • Coconut oil: if your coconut oil is solid, we recommend microwaving it on high for 15 minutes.
  • Stand mixer: A hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
  • Turbinado sugar: Rolling the cookies in turbinado sugar is optional. Feel free to skip the extra sugar.
  • Flour: we tested this recipe using all all-purpose flour and if you do this, you will likely need to use 1/2 – 3/4 cup more flour as all-purpose flour absorbs more fat than white whole wheat. The bake time will also change and you’ll need to add 2-3 minutes on to bake time.
  • Nutrition information is for 22 cookies and DOES include the turbinado sugar.

Nutrition Facts

Serving Size: 1 Calories: 170 Sugar: 18 Fat: 7 Carbohydrates: 25 Fiber: 1 Protein: 2
Author: Lee FunkeCategory: CookiesMethod: OvenCuisine: American

Keywords: ginger cookies

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