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Chewy Ginger Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 119 reviews
  • Author: Villerius
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 1 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Big Soft and Chewy Ginger Cookies are tender, flavorful treats packed with warm spices like ginger, cinnamon, cloves, and allspice. They offer a perfect balance of sweetness and spice with a soft, chewy texture, ideal for those who prefer a softer alternative to crunchy gingersnaps. Easy to make and delightful to eat, these cookies are perfect for holiday baking or any cozy occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Wet Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup granulated sugar, plus 1/3 cup for rolling
  • 1 large egg
  • 1/4 cup molasses

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, cloves, and allspice until well combined. Set this mixture aside for later.
  3. Cream Butter and Sugar: In a large mixing bowl, using a stand mixer fitted with a paddle attachment or a hand mixer, beat the softened butter on low speed for 30 seconds. Gradually add 1 cup of granulated sugar while beating on medium speed until the mixture becomes light and fluffy.
  4. Add Egg and Molasses: Beat in the large egg and molasses on medium speed until the mixture is smooth and well incorporated.
  5. Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients, beating on low speed just until a thick, soft dough forms. Avoid overmixing to keep the cookies tender.
  6. Chill the Dough: Cover the dough and refrigerate for 20 minutes to make it easier to handle and help maintain the cookie shape during baking.
  7. Shape and Roll Dough Balls: Place the remaining 1/3 cup of granulated sugar in a small bowl. Shape the chilled dough into large balls about 2 inches in diameter. Roll each ball in the sugar to coat evenly, then place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake the Cookies: Bake in the preheated oven for about 10 minutes. The cookies will puff up and remain very soft to the touch when done.
  9. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to stand for 2 minutes on the sheets. Then transfer them to a wire rack to cool completely before serving.

Notes

  • If you prefer softer cookies rather than crunchy gingersnaps, this recipe is perfect for a chewy, tender texture.
  • Chilling the dough before baking helps control spreading and enhances flavor.
  • Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
  • You can store cookies in an airtight container for up to a week to maintain freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 301
  • Sugar: 27.5 g
  • Sodium: 164.3 mg
  • Fat: 12.2 g
  • Saturated Fat: 7.3 g
  • Unsaturated Fat: 4.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45.8 g
  • Fiber: 0.8 g
  • Protein: 3.1 g
  • Cholesterol: 46 mg

Find it online: https://emilyscook.com/chewy-ginger-cookies-recipe/