This soft and chewy ginger cookie recipe is one of my favourite cookie recipes, especially this time of the year. I have been making them for a few years now and including them on my cookie tray during the holiday season.
I modified the original recipe by reducing the amount of ground ginger, adding some cinnamon and a little bit of cloves. I also used both brown and granulated sugar instead of only granulated sugar. I think brown sugar compliments the spices in this cookie very well.
Chewy Ginger Cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 40 cookies
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 at room temperature
- 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
- cup extra granulated sugar for rolling the cookies about 1/3
Instructions
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Position a rack in the middle of your oven and then preheat it to 350°F.
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Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
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In a bowl, combine the flour, ground ginger, ground cinnamon, cloves, baking soda, and salt. Whisk until blended.
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In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until light and creamy, about 3 minutes.
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Add the egg, molasses, and crystallized ginger; beat well.
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Add the dry ingredients and mix on low speed until well blended.
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Pour approximately 1/3 cup granulated sugar into a shallow bowl.
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Using a number 50 cookie scoop, scoop the dough and shape into balls.
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Roll each ball into the granulated sugar to coat. Set the balls 2 inches apart on the prepared sheet pans.
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Bake until the cookies are puffed and the bottoms are lightly browned, about 9-10 min.
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The cookies should feel dry to the touch but still soft inside.
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Let the cookies cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.
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When cool, store 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.
I made these in December and they were an instant favourite with the boys! Shamoel asked for them instead of chocolate chip cookies.
Hi Munira, that’s great. They were a hit at home as well, in fact I didn’t have any left for my Christmas cookie tray. I should have made a double batch!