Chewy Ginger Cookies
User Reviews
4
Chewy Ginger Cookies
Description
The cookie dough combines creamed unsalted butter and granulated sugar with molasses and an egg for moisture and sweetness. Dry ingredients including flour, baking soda, and a blend of warm spices are mixed in last to build the aromatic ginger flavor. The dough is shaped into small balls, rolled in sugar to add a crunchy coating during baking, and spaced apart on parchment-lined sheets to allow spreading.
When baked at 350°F for 10–12 minutes, the cookies develop a thin, crisp outer layer with a tender and chewy interior. The molasses provides rich flavor without bitterness. The spice mixture includes classic ginger cookie seasonings for depth.
These cookies keep fresh for up to a week at room temperature and can be frozen for three months. Freezing the dough balls solid on a baking sheet before bagging helps retain shape when thawing and baking later. The dough does not require chilling before baking but can be prepared ahead.
Ingredients
wet ingredients
- ¾ cup butter unsalted, at room temperature
- 1 cup granulated sugar plus extra for rolling
- 1 large egg at room temperature
- ¼ cup molasses not blackstrap
dry ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- ¼ tsp cinnamon
- ½ tsp ginger powdered
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
Instructions
- Preheat the oven to 350F and line baking sheets with parchment paper.
- Cream the butter and sugar until fluffy. I like to do this in a stand mixer, but electric beaters or a wooden spoon will work.
- Add the egg and molasses and blend well.
- Sift or whisk the dry ingredients together and add to the wet. Mix until completely blended.
- Form or scoop balls the size of a small walnut. I like to use a 1 1/4 inch cookie scoop for uniform cookies. Roll each ball in granulated sugar to coat.
- Place on an un-greased or parchment paper lined baking sheet 2" apart. Don't crowd your pans, these cookies will spread.
- Bake for 10-12 minutes, and let cool slightly on the pan before transferring to a rack to cool completely.
- Chewy ginger cookies will keep for up to a week at room temperature, and can be frozen for up to 3 months.
Notes
- This recipe yields flat, chewy cookies; increasing flour to 2 1/4 cups will produce puffier cookies.
- You can freeze dough balls on a baking sheet until solid, then store in bags; thaw before baking for convenience.
- Baked cookies can also be frozen separated by waxed paper and thawed as needed.
- Chilling the dough is optional and not required for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 134kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 141mg | 6% |
| Potassium | 68mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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