I’m sharing my Chewy Ginger Honey Cookies, crisp on the outside and tender in the middle, while a little secret in my Honey Ginger Cookies makes them ideal with a cup of milk.

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I never thought a Ginger Cookie Recipe would be this sneaky. Using ground ginger and a drizzle of honey, the cookies end up crisp on the outside yet soft and chewy inside, and honestly i kept taking photos because each batch looked a little different.

The step by step pictures show that texture in a way words cant, so you wont be guessing. These Honey Ginger Cookies get eaten fast, even by guests who swear they dont like spicy sweets.

If youre curious about how the edges crack while the center stays tender, flip through the shots and try one, you might be surprised.

Ingredients

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Main source of carbs and some protein, low fiber, gives structure and chew.
Natural sweetener, adds moisture and glossy finish, it’s got antioxidants but high sugar.
Rich source of fat, adds tenderness and flavor, watch calories and saturated fat.
Packed with molasses, adds chew and caramel notes, simple carbs and sweetness.
Spicy warm flavor, low calories, contains anti inflammatory compounds, brightens cookie.
Provides protein and structure, helps bind dough, gives moisture and richness.
Lightens texture, reduces gluten toughness, adds tenderness without changing flavor.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tbsp (8 g) cornstarch

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1 tsp baking soda

1/2 tsp salt

1/2 cup (113 g) unsalted butter, softend

1/2 cup (120 g) honey

1/2 cup (100 g) packed light brown sugar

1 large egg, room temprature

1 tsp vanilla extract

1/2 cup (100 g) granulated sugar for rolling

How to Make this

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1. Preheat oven to 350 F (175 C). Line baking sheets with parchment or a silicone mat and set a rack in the middle of the oven.

2. Whisk together 2 1/4 cups all purpose flour, 1 tbsp cornstarch, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 tsp baking soda and 1/2 tsp salt in a bowl so it is evenly mixed.

3. In a large bowl cream 1/2 cup softened unsalted butter and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Add 1/2 cup honey, mix until combined, then beat in 1 large egg at room temperature and 1 tsp vanilla extract. If your honey is thick warm it a little so it mixes easier.

4. Add the dry ingredients to the wet in two additions, mixing just until incorporated. Dont overmix or you will make the cookies tough. Scrape the bowl, make sure no pockets of flour remain.

5. If the dough seems very soft or sticky chill it for 20 to 30 minutes, that helps control spreading and gives better chew in the middle.

6. Put 1/2 cup granulated sugar in a small bowl. Scoop about
1.5 tablespoons of dough for each cookie and roll into balls, then roll each ball in the granulated sugar to coat. Works better if your hands are slightly damp.

7. Place dough balls on the prepared baking sheets about two inches apart. Gently press each ball down a little with your palm or the bottom of a glass to about 1/2 inch thickness so they bake evenly.

8. Bake 9 to 11 minutes, rotating the pans halfway through, until edges are set and tops look glossy and slightly cracked. They will still be soft in the center, thats perfect for chew.

9. Let cookies cool on the baking sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to finish cooling. Store in an airtight container for up to four days or freeze the dough balls for later. Serve warm or with a cup of milk, they are best slightly warm.

Equipment Needed

1. Oven (preheat to 350 F)
2. 2 baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls (one large for wet, one medium for dry)
4. Measuring cups and spoons (or kitchen scale for grams)
5. Whisk for the dry mix
6. Electric hand mixer or a sturdy wooden spoon for creaming butter and sugar
7. Rubber spatula to scrape the bowl
8. Cookie scoop (about 1.5 tbsp) or a tablespoon and a small bowl of granulated sugar for rolling
9. Wire cooling rack
10. A flat-bottomed glass or cup to gently press the dough balls down

FAQ

Q: How do I get these cookies chewy instead of hard? A: Use the honey and brown sugar as written, add the cornstarch, dont overbake them and pull them out when the edges are set but centers still soft, about 8 to 10 minutes at 350 F 175 C. Let them cool on the baking sheet 5 minutes so they finish cooking without drying out.

Q: My cookies spread too much, what went wrong? A: Most likely your butter was too warm or you didnt chill the dough. Make sure butter is soft not melted, scoop and chill dough balls 15 to 30 minutes if your kitchen is warm, and measure flour properly by spooning into the cup or using a scale.

Q: Can I swap ingredients like honey, flour or butter? A: You can use salted butter if you skip added salt, or swap up to 25 percent of the all purpose flour with whole wheat for a nuttier taste. Replacing honey with maple or molasses changes flavor and moisture, so reduce other liquids slightly. For a vegan egg swap, try a flax egg but expect a slightly different texture.

Q: How should I store and reheat these cookies? A: Store in an airtight container at room temp up to 4 days, or freeze baked cookies up to 3 months. To freshen chilled or frozen cookies, warm in a 300 F 150 C oven for 5 to 7 minutes or microwave for 8 to 12 seconds.

Q: Can I make the dough ahead or freeze it? A: Yes. Freeze scooped dough balls on a sheet, then transfer to a bag. Bake from frozen at the same temp, adding 1 to 2 minutes to bake time. Dough keeps well in the freezer for up to 3 months.

Q: Any easy upgrades or flavor hacks? A: Toss in 1/2 cup chopped crystallized ginger or 1/3 cup chopped nuts, add a teaspoon of orange zest for brightness, or roll dough in coarse sugar before baking for extra sparkle. If you like stronger spice, up the ground ginger to 2 1/2 teaspoons and add a pinch more cinnamon.

Chewy Ginger Honey Cookies Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour or a 1 to 1 gluten free all purpose blend. Cookies may be a touch denser and nuttier, but still chewy.
Cornstarch: use arrowroot starch or tapioca starch in the same amount, it gives the same tender texture.
Unsalted butter 1/2 cup: replace with 1/2 cup solid coconut oil or 1/2 cup vegan buttery spread, at room temp. Coconut oil can add a faint coconut note and may make the dough spread more so chill it a bit if needed.
Honey 1/2 cup: use 1/2 cup maple syrup or agave nectar. Those are thinner so chill dough 20 to 30 minutes to prevent extra spreading or slightly reduce other liquids.

Pro Tips

1) Weigh your flour if you can. 280 g is exact, but if you gotta use cups spoon the flour into the cup and level it, dont pack it down — too much flour makes the cookies dry and cakey.

2) Try brown butter for deeper flavor. Melt the butter till it smells nutty and little brown bits show, let it cool until soft but still scoopable, then use it instead of plain softened butter. It gives a richer, almost caramel note and a nicer chew.

3) Use a cookie scoop for uniform cookies and freeze extras on a tray. Freeze the dough balls solid then bag them, you can bake from frozen and just add 1 to 2 minutes to the bake time so they stay thick and gooey inside.

4) Finish with a sprinkle of flaky sea salt right as they come out of the oven. That tiny salty pop makes the honey, ginger and brown sugar really sing, dont skip it if you like contrast.

5) Calibrate your oven and use light-colored baking sheets. An oven thermometer fixes temp surprises, and pale pans give more even browning so the bottoms wont overcook while the tops stay glossy and cracked.

Chewy Ginger Honey Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Chewy Ginger Honey Cookies, crisp on the outside and tender in the middle, while a little secret in my Honey Ginger Cookies makes them ideal with a cup of milk.

Servings

servings

Calories

128

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 2 baking sheets plus parchment paper or silicone baking mats
3. Mixing bowls (one large for wet, one medium for dry)
4. Measuring cups and spoons (or kitchen scale for grams)
5. Whisk for the dry mix
6. Electric hand mixer or a sturdy wooden spoon for creaming butter and sugar
7. Rubber spatula to scrape the bowl
8. Cookie scoop (about 1.5 tbsp) or a tablespoon and a small bowl of granulated sugar for rolling
9. Wire cooling rack
10. A flat-bottomed glass or cup to gently press the dough balls down

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tbsp (8 g) cornstarch
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1/2 cup (113 g) unsalted butter, softend
1/2 cup (120 g) honey
1/2 cup (100 g) packed light brown sugar
1 large egg, room temprature
1 tsp vanilla extract
1/2 cup (100 g) granulated sugar for rolling

Directions

Preheat oven to 350 F (175 C). Line baking sheets with parchment or a silicone mat and set a rack in the middle of the oven.
Whisk together 2 1/4 cups all purpose flour, 1 tbsp cornstarch, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 tsp baking soda and 1/2 tsp salt in a bowl so it is evenly mixed.
In a large bowl cream 1/2 cup softened unsalted butter and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Add 1/2 cup honey, mix until combined, then beat in 1 large egg at room temperature and 1 tsp vanilla extract. If your honey is thick warm it a little so it mixes easier.
Add the dry ingredients to the wet in two additions, mixing just until incorporated. Dont overmix or you will make the cookies tough. Scrape the bowl, make sure no pockets of flour remain.
If the dough seems very soft or sticky chill it for 20 to 30 minutes, that helps control spreading and gives better chew in the middle.
Put 1/2 cup granulated sugar in a small bowl. Scoop about
5 tablespoons of dough for each cookie and roll into balls, then roll each ball in the granulated sugar to coat. Works better if your hands are slightly damp.
Place dough balls on the prepared baking sheets about two inches apart. Gently press each ball down a little with your palm or the bottom of a glass to about 1/2 inch thickness so they bake evenly.
Bake 9 to 11 minutes, rotating the pans halfway through, until edges are set and tops look glossy and slightly cracked. They will still be soft in the center, thats perfect for chew.
Let cookies cool on the baking sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to finish cooling. Store in an airtight container for up to four days or freeze the dough balls for later. Serve warm or with a cup of milk, they are best slightly warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.