Chewy Ginger Cookies

Complete your cookie tray with these soft, sweet and flavourful Chewy Ginger Cookies made with molasses as well as ground and candied ginger.

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These Chewy Ginger Cookies have to be one of our favourite cookie recipes, we have been making them for a few years now and they’re always a big hit with adults and children alike. We look forward to making them every holiday season so that we can include them on our cookie trays during the holiday season. 

These cookies are easy to make, have a slightly crunchy exterior from rolling each ball of cookie dough in granulated sugar, but are soft and chewy inside. The original recipe for these cookies is from Fine Cooking, I love how they include crystallized ginger in their recipe. I modified it a bit by reducing the amount of ground ginger, adding some cinnamon and a touch of ground cloves.  I also like to use both granulated and brown sugar instead of only granulated sugar, I like the way brown sugar compliments the flavour of spices and molasses in this cookie. I recommend you make these ginger cookies when you have some extra time and freeze them for use later on.

I’ve had this recipe on the blog for a while but I updated the pictures and recipe (to include some chilling time). Enjoy!

5 from 2 votes

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Chewy Ginger Cookies

Complete your cookie tray with these soft, sweet and flavourful Chewy Ginger Cookies made with molasses as well as ground and candied ginger.

Course Dessert, Dessert/ snack

Prep Time 50 minutes

Cook Time 10 minutes

Total Time 1 hour

Servings 40 cookies

Calories 94 kcal

Author Adapted from Fine Cooking

Ingredients

• 2-1/4 cups unbleached all-purpose flour
• 2 tsp. ground ginger
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 cup unsalted butter softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg at room temperature
• 1/4 cup molasses
• 3 tbsp. finely chopped crystallized ginger
• 1/3 cup extra granulated sugar for rolling the cookies in

Instructions

1. In a bowl, combine the flour, ground ginger, ground cinnamon, cloves, baking soda, and salt. Whisk until blended, set aside.

2. In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until light and creamy, about 3 minutes.
3. Add the egg, molasses, and crystallized ginger; beat well.

4. Add the dry ingredients and mix on low speed until well blended and the dough is well mixed.
   

5. Chill the dough in the refrigerator for approximately half an hour to an hour.
   

6. Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
7. Position a rack in the middle of your oven and then preheat it to 350°F.
8. Pour approximately 1/3 cup granulated sugar into a shallow bowl.
9. Using a number 50 cookie scoop, scoop the dough and shape into balls.
10. Roll each ball into the granulated sugar to coat. Set the balls 2 inches apart on the prepared sheet pans.
    
11. Bake until the cookies are puffed and the bottoms are lightly browned, about 9-10 min.
12. The cookies should feel dry to the touch but still soft inside.
13. Let the cookies cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.

14. When cool, store the cookies in airtight containers.

Recipe Notes

These cookies are great for freezing, just wrap them up well and store them in an airtight container. Remove the cookies from the freezer a couple of hours before serving them.

Nutrition Facts

Chewy Ginger Cookies

Amount Per Serving

Calories 94 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 2g 10%

Cholesterol 13mg 4%

Sodium 49mg 2%

Potassium 47mg 1%

Total Carbohydrates 14g 5%

Sugars 9g

Vitamin A 2.2%

Calcium 1%

Iron 2.9%

* Percent Daily Values are based on a 2000 calorie diet.

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