Chewy Ginger Cookies Recipe
No holiday cookie tray is complete without these soft, Chewy Ginger Cookies made with molasses and crystallized (candied) ginger. Packed with warm spices and rolled in sugar for a sparkling finish, they’re as beautiful as they are delicious.
Ingredients
- 2.25 cups unbleached all-purpose flour
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup molasses
- 3 Tablespoons finely chopped crystallized ginger
- ⅓ cup extra granulated sugar for rolling the cookies in
Instructions
- 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 and the dough is well mixed.
- Chill the dough in the refrigerator for approximately 45 minutes to an hour.
- Position a rack in the middle of your oven and then preheat it to 350°F.
- Pour approximately ⅓ cup granulated sugar into a shallow bowl.
- Using a number 50 cookie scoop, scoop the dough and shape into balls.
- Roll each cookie 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 an airtight container.
Notes
- Chill the cookie dough for 45 minutes to an hour before baking. This step ensures the dough doesn't spread too much and that the ginger cookies stay soft, thick and chewy. You can form the dough into balls before chilling. This way, the dough is ready to bake straight from the fridge, as chilled dough can sometimes be tough to scoop.
- These cookies are great for freezing, just wrap them up well and store them in an airtight container. Thaw the cookies overnight in the refrigerator.
Nutrition
Calories: 93kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 46mgPotassium: 46mgFiber: 0.2gSugar: 9gVitamin A: 113IUVitamin C: 0.002mgCalcium: 10mgIron: 0.5mg
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