Chewy Ginger Cookies (Edit recipe)

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Step aside gingerbread cookies, there's a new ginger cookie making an appearance. Soft, chewy, and full of warm spice, these chewy ginger cookies are seriously delicious. They’re made with real crystallized ginger for an extra bite. Unlike my classic gingerbread, they’re perfectly cozy with a tender center and crisp edges. Easy to make, freezer-friendly, and ideal for potlucks, cookie exchanges, or gifting to neighbors. Provecho amigos!

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PREP TIME

15 minutes

COOK TIME

11 minutes

INGREDIENTS

14

Serves: 24

Ingredients

2.25 cups All Purpose Flour, Substitute for 1:1 gluten free flour
2 tsp Ginger, Ground
1 tsp Cinnamon, Ground
0.5 tsp Cloves, Ground
0.25 tsp Nutmeg, Ground, Optional
2 tsp Baking Soda
0.5 tsp Salt
0.75 cup Butter, Unsalted, Softened
1 cup Brown Sugar, Packed
1 whole Egg, Room temperature
0.25 cup Molasses
1 tsp Vanilla Extract
0.5 - 0.75 cup Crystallized Ginger, Finely chopped
0.333 cup Granulated White Sugar, For rolling

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined.
In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2–3 minutes.
Beat in the egg, molasses, and vanilla extract until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the finely chopped crystallized ginger until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough, roll them in granulated sugar, and place them about 2 inches apart on the prepared baking sheets.
Bake for 9–11 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These ginger cookies freeze beautifully, both before and after baking. To freeze the dough, scoop and roll the cookie dough in sugar, then freeze the dough balls on a baking sheet until solid before transferring them to an airtight container or freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	6 g
Carbohydrates:	26 g
Protein:	4 g
Cholesterol:	15 g
Sodium:	163 mg
Fiber:	0 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.