These Chewy Ginger Orange Cookies are soft and pillowy with warm spiced ginger flavor and a bright hit of orange zest. Ready in under 30 minutes, they stay soft for up to a week and make the perfect holiday cookie for gifting or sharing.

Chewy ginger orange cookies stacked on a surface, showing their crackled sugar-coated tops

If you love a soft, chewy ginger cookie, this recipe is going to be your new favorite. The combination of ground ginger, crystallized ginger, and fresh orange zest creates a cookie that is warmly spiced, a little zingy, and completely irresistible. The taste is so delicious that they’re sure to disappear fast, but if you can manage to hold onto a few, they somehow get even better the next day.

The secret to that perfect chewy texture is a short chill in the fridge before baking, plus pulling them from the oven while they still look just slightly underdone in the center. They firm up as they cool and stay soft for days, which makes them one of the best cookies to bake ahead for holiday cookie boxes or gifting.

Why you’ll love these ginger orange cookies

  • Simple pantry ingredients, no special equipment needed
  • Soft, chewy, and packed with warm ginger flavor
  • The orange zest adds brightness that makes these stand out from a classic ginger cookie
  • Ready in under 30 minutes (plus a short chill time)
  • Stay soft for up to a week in an airtight container
  • Perfect for holiday gifting and cookie boxes
Close-up of soft chewy ginger orange cookies with crinkled tops and golden edges

What makes these chewy ginger cookies special

Most ginger cookies use just ground ginger, but this recipe uses ginger two ways: ground ginger in the dough for that warm, spiced base, and chopped crystallized ginger folded in for little chewy, intensely flavored pockets throughout. It makes a real difference.

The orange zest is the other key player. Ginger and orange is one of those flavor combinations that just works. The citrus brightens the warm spice and keeps the cookies from feeling too heavy. One teaspoon of zest is enough to weave through every bite without overpowering anything.

To finish, the dough balls get rolled in a mix of granulated sugar and turbinado sugar before baking, which gives the outside a satisfying crunch and a beautifully crackled top.

Ginger orange cookies on a baking sheet lined with parchment paper

A few notes on key ingredients

  • Crystallized ginger: This is what sets these apart from a standard ginger cookie. Chop it finely so it distributes evenly through the dough. Most grocery stores carry it in the bulk or baking aisle.
  • Molasses: This is essential for that deep, rich flavor and chewy texture. Do not substitute with honey or maple syrup here as the flavor and texture will both change significantly.
  • Orange zest: Use fresh zest from a real orange rather than bottled orange extract. The flavor is brighter and more natural. One orange gives you plenty.
  • Turbinado sugar for rolling: The coarser sugar creates a slightly crunchy exterior that contrasts beautifully with the soft inside. Regular granulated sugar works too, but the turbinado adds something special.

Tips for the best chewy ginger cookies

Chill the dough. Even just 30 minutes in the fridge makes the dough easier to work with and helps the cookies bake up thicker and chewier rather than spreading thin.

Do not overbake. Pull the cookies at 8 to 10 minutes when they look just barely set. They will look underdone in the center and that is exactly right. They firm up as they cool and stay soft for days.

Flatten slightly before baking. Give each dough ball a gentle press after placing it on the baking sheet so they spread evenly.

Cool completely before storing. Stacking warm cookies traps steam and makes them soggy. Let them cool fully on the baking sheet before transferring to a container.

Stack of chewy ginger orange cookies with crystallized ginger pieces visible

How long do these ginger orange cookies last?

These cookies keep remarkably well. Stored in an airtight container at room temperature, they stay soft for up to a week. In the refrigerator, they keep for one to two weeks. You can also freeze them in a well-sealed container for up to 6 months, making them ideal for baking ahead during the holidays.

Make it vegan

These cookies are easy to make vegan with two simple swaps. Use vegan butter or melted coconut oil in place of the butter, and replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, left to sit for 5 minutes until thickened). Make sure to let the cookies cool completely before moving them off the baking sheet, as the flax egg version needs a little extra time to set.

Make it gluten-free

To make these gluten-free, swap the all-purpose flour for an equal amount of a 1:1 gluten-free flour blend. Bob’s Red Mill 1:1 and King Arthur Measure for Measure both work well here. Alternatively, blanched almond flour can be used, though the texture will be slightly denser and more tender.

Close-up of soft chewy ginger orange cookies with crinkled tops and golden edges

More holiday cookies to try

Rachel Conners

Chewy Ginger Orange Cookies

4.82 from 11 reviews
These Chewy Ginger Orange Cookies are soft, pillowy, and packed with warm spiced ginger and bright orange zest. Made with crystallized ginger and rolled in turbinado sugar, they stay soft for up to a week and are perfect for holiday gifting.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 24 cookies

Ingredients
 

  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
  • 1 teaspoon orange zest
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon finely chopped crystallized ginger
  • Additional sugar, to roll dough in

Instructions
 

  • Preheat oven to 350°F.
  • In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then stir in the vanilla extract, molasses, and orange zest.
    ¾ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 egg, 1 teaspoon vanilla extract, ¼ cup molasses, 1 teaspoon orange zest
  • In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the molasses mixture, and stir together until completely combined, taking care not to over-mix. Fold in the crystallized ginger.
    2¼ cups all-purpose flour, 2 teaspoons ground ginger, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon finely chopped crystallized ginger
  • Place dough in the refrigerator for 30 minutes before forming balls to make it easier to work with.
  • Roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto a parchment-lined cookie sheet, and flatten slightly.
    Additional sugar
  • Bake for 8 to 10 minutes in the preheated oven. Cool completely. Store in an airtight container.

Notes

Recipe adapted from Cookie Butter Stuffed Soft Ginger Cookies and Allrecipes
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