My family can’t get enough of these Chewy Ginger Cookies. Sweet, soft and chewy these cookies combine the flavour of ginger and molasses, a match made in heaven!
These Chewy Ginger Cookies have to be one of our favourite cookie recipes, we look forward to making them every holiday season. We have been making them for a few years now and including them on our cookie tray during the holiday season. They’re always a big hit with adults and children alike!
The original recipe for these cookies is by Fine Cooking. I modified a bit by reducing the amount of ground ginger, adding some cinnamon and a touch of ground cloves. I also used both brown and granulated sugar instead of only granulated sugar. I think brown sugar really compliments the spices in this cookie. Enjoy!
Chewy Ginger Cookies
- 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
Position a rack in the middle of your oven and then preheat it to 350°F.
Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
In a bowl, combine the flour, ground ginger, ground cinnamon, cloves, baking soda, and salt. Whisk until blended, set aside.
In the bowl of your electric mixer, beat the butter and both sugars on medium-high speed until light and creamy, about 3 minutes.
Add the egg, molasses, and crystallized ginger; beat well.
Add the dry ingredients and mix on low speed until well blended.
Pour approximately 1/3 cup granulated sugar into a shallow bowl.
Using a number 50 cookie scoop, scoop the dough and shape into balls.
Roll each ball into the granulated sugar to coat. Set the balls 2 inches apart on the prepared sheet pans.
Bake until the cookies are puffed and the bottoms are lightly browned, about 9-10 min.
The cookies should feel dry to the touch but still soft inside.
Let the cookies cool on the cookie sheet for a few minutes and then transfer them to a wire rack to cool completely.
When cool, store the cookies in airtight containers.
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.