I made Honey Ginger Cookies that are crisp on the outside, ridiculously chewy in the middle, and the step-by-step pics prove you need to keep scrolling.

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I’m obsessed with these Ginger Cookie Recipe because they crackle like they mean it. I love that the outside gets crisp while the middle stays tender and soft, no fake promises.

Honey Ginger Cookies, yes, sweet and a little sharp from ground ginger, and the hit of honey keeps every bite chewy and honest. I adore how they disappear when I’m making tea, even though I’ll deny responsibility.

But really, they’re messy in the best way: sugar on your fingers, crumbs on the counter, flavor that slaps. Eat one.

Or five. You won’t regret it.

No judgment. Just eat them.

Ingredients

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Flour: Basically the cookie’s backbone, gives structure and soft chew.
Ground ginger: It’s the zingy warmth that makes you smile.
Ground cinnamon: Cozy spice, slightly sweet and comforting in every bite.
Ground cloves: Punchy little heat, keeps the spice profile interesting.
Baking soda: Makes them spread and gives airy, tender texture.
Fine salt: Balances sweetness, makes the flavors pop a bit.
Cornstarch: Plus it keeps cookies soft and extra chewy, trust me.
Unsalted butter: Richness and buttery flavor, helps the chew and mouthfeel.
Brown sugar: Adds molasses depth and sticky, caramel-like chew.
Honey: Floral sweetness and chew; use a bit more if thick.
Egg: Binds everything together and adds a slight cakey lift.
Vanilla extract: Basically rounds flavors, gives a warm, mellow note.
Rolling sugar (optional): Adds sparkle and a bit of crunchy contrast.

Ingredient Quantities

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

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons cornstarch (for extra chew)

3/4 cup (170 g) unsalted butter, softened

1 cup (200 g) packed light brown sugar

1/3 cup (113 g) honey, plus a little extra if your honey is thick

1 large egg, at room temperature

1 teaspoon vanilla extract

Optional for rolling: 1/4 cup granulated sugar or coarse sanding sugar

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking soda, 1/2 tsp fine salt, and 2 tsp cornstarch in a bowl; set the dry mix aside.

3. In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) packed light brown sugar until creamy and a little fluffy, about 2 to 3 minutes. Scrape the bowl, then add 1/3 cup (113 g) honey (add a touch more if your honey is really thick), 1 large room temperature egg, and 1 tsp vanilla extract. Beat until combined but don’t overmix.

4. Add the dry ingredients to the wet in two additions, mixing until just combined. The dough will be slightly sticky and soft, that’s good.

5. Cover the dough and chill in the fridge for 30 to 60 minutes. Chilling firms it up so the cookies don’t spread too much and it actually helps make them chewier.

6. Scoop dough by heaping tablespoon or use a
1.5 tbsp cookie scoop, roll into balls. If you want a sugared finish, roll each ball in 1/4 cup granulated sugar or coarse sanding sugar before placing on the prepared sheets.

7. Arrange balls 2 inches apart on the baking sheets. Press each ball lightly with the palm of your hand to flatten just a bit so it’ll bake into a slightly cracked top.

8. Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until edges are set and lightly browned but centers still look soft. Don’t overbake, they firm up as they cool.

9. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Serve warm or room temp with a cup of milk. If you want them softer store in an airtight container with a slice of bread to keep them chewy.

Equipment Needed

1. Oven (preheated to 350F)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Whisk for dry ingredients and a rubber spatula to scrape the bowl
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you want to work harder)
6. Measuring cups and spoons, plus a kitchen scale if you got one
7. 1.5 tablespoon cookie scoop or a heaping tablespoon and your hands to roll balls
8. Wire cooling rack for finishing the cookies
9. Airtight container or cookie tin for storage and a slice of bread to keep them soft

Note: you can skip the mixer if you dont mind a little elbow grease, but it makes creaming the butter and sugar way easier.

FAQ

Q: How do I get these cookies chewy and not crunchy?

A: Bake at 350°F (175°C) for 9 to 11 minutes, until edges are set but centers still look slightly soft. The cornstarch and brown sugar help keep them tender, and underbaking by a minute or two really helps. Let them cool on the sheet for 5 minutes before moving to a rack so they finish without getting hard.

Q: My honey is really thick, can I still use it?

A: Yes. If it’s very viscous warm the honey for a few seconds in the microwave or add a tablespoon of hot water to thin it. You might need an extra teaspoon or two if it’s extra thick so the dough mixes smooth.

Q: Do I need to chill the dough?

A: You don’t have to, but chilling 30 minutes will firm the dough and reduce spreading, so the cookies stay thicker and chewier. If you’re short on time you can bake right away, they’ll just flatten a bit more.

Q: Can I use all honey instead of brown sugar?

A: No, don’t replace all the brown sugar with honey. Brown sugar gives structure and moisture and the right caramel flavor. If you must, replace only up to 1/4 cup of the brown sugar with honey and reduce other liquids slightly.

Q: How should I store them so they stay soft?

A: Store completely cooled cookies in an airtight container at room temp for up to 4 days. Put a slice of bread or a small apple wedge in the container to keep them soft longer, just replace the bread/apple every day or two.

Q: Can I roll the dough in sugar for a crackly top?

A: Yes, roll scooped dough balls in granulated or sanding sugar before baking for a pretty crackly sugar top. If you want less spread, chill the sugared balls 15 to 30 minutes first.

Chewy Ginger Honey Cookies Recipe Substitutions and Variations

All purpose flour: use 1) cake flour for slightly lighter, more tender cookies (use 2 1/2 tbsp less per cup), 2) whole wheat pastry flour for nuttier flavor and a bit more chew (might need a splash more honey), or 3) a 1-to-1 gluten free baking blend if you need GF (same measure).
Unsalted butter: swap with 1) salted butter (omit the 1/2 tsp salt), 2) firm coconut oil (use same weight, gives a subtle coconut note and slightly crisper edges), or 3) vegan stick margarine (measure equally for a dairy-free version).
Light brown sugar: replace with 1) muscovado or dark brown sugar for deeper molasses flavor (same amount), 2) coconut sugar for a milder caramel note (same measure but slightly drier texture), or 3) granulated sugar + 1 tbsp molasses to mimic brown sugar if you’re out.
Honey: substitute 1) pure maple syrup (use the same volume, may spread a bit more so chill dough longer), 2) golden syrup or light corn syrup for similar viscosity and chew, or 3) agave nectar (same amount) if you want a milder, less floral sweetness.

Pro Tips

1) Chill longer if your kitchen is warm. If dough is still too soft after 30 minutes pop it back in for another 20 to 30. Firmer dough = less spreading and deeper cracks on top. Also colder dough can make them chewier.

2) Use room temp egg but cold butter is okay if your butter warmed up too much. If butter gets greasy, toss the whole bowl in the fridge for 10 minutes then finish mixing. Overbeating after flour goes in makes them cakey, so stop as soon as it’s combined.

3) If your honey is thick heat it slightly so it pours easier. Put the jar in a bowl of warm water for a minute or microwave a few seconds, stir, then measure. A little extra honey gives more chew and flavor but too much will make them spread.

4) For extra chew and a softer center, take them out when edges are set but centers still look slightly underbaked. Let them cool on the sheet for 5 to 8 minutes before moving to a rack. If you want them softer later, store with a slice of bread in an airtight container.

Chewy Ginger Honey Cookies Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made Honey Ginger Cookies that are crisp on the outside, ridiculously chewy in the middle, and the step-by-step pics prove you need to keep scrolling.

Servings

servings

Calories

144

kcal

Equipment: 1. Oven (preheated to 350F)
2. Two baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Whisk for dry ingredients and a rubber spatula to scrape the bowl
5. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you want to work harder)
6. Measuring cups and spoons, plus a kitchen scale if you got one
7. 1.5 tablespoon cookie scoop or a heaping tablespoon and your hands to roll balls
8. Wire cooling rack for finishing the cookies
9. Airtight container or cookie tin for storage and a slice of bread to keep them soft

Note: you can skip the mixer if you dont mind a little elbow grease, but it makes creaming the butter and sugar way easier.

Ingredients

2 1/4 cups (280 g) all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons cornstarch (for extra chew)
3/4 cup (170 g) unsalted butter, softened
1 cup (200 g) packed light brown sugar
1/3 cup (113 g) honey, plus a little extra if your honey is thick
1 large egg, at room temperature
1 teaspoon vanilla extract
Optional for rolling: 1/4 cup granulated sugar or coarse sanding sugar

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 1/4 cups (280 g) all purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking soda, 1/2 tsp fine salt, and 2 tsp cornstarch in a bowl; set the dry mix aside.
In a large bowl beat 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) packed light brown sugar until creamy and a little fluffy, about 2 to 3 minutes. Scrape the bowl, then add 1/3 cup (113 g) honey (add a touch more if your honey is really thick), 1 large room temperature egg, and 1 tsp vanilla extract. Beat until combined but don't overmix.
Add the dry ingredients to the wet in two additions, mixing until just combined. The dough will be slightly sticky and soft, that's good.
Cover the dough and chill in the fridge for 30 to 60 minutes. Chilling firms it up so the cookies don't spread too much and it actually helps make them chewier.
Scoop dough by heaping tablespoon or use a
5 tbsp cookie scoop, roll into balls. If you want a sugared finish, roll each ball in 1/4 cup granulated sugar or coarse sanding sugar before placing on the prepared sheets.
Arrange balls 2 inches apart on the baking sheets. Press each ball lightly with the palm of your hand to flatten just a bit so it'll bake into a slightly cracked top.
Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until edges are set and lightly browned but centers still look soft. Don't overbake, they firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. Serve warm or room temp with a cup of milk. If you want them softer store in an airtight container with a slice of bread to keep them chewy.

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.