Chewy Ginger Cookies

Chewy Ginger Cookies

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"These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container."

Ingredients 35 m {{adjustedServings}} servings 168 cals

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Nutrition

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  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
  3. Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until just coming together into a batter. Gently fold crystallized ginger through the batter.
  4. Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
  5. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.
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Reviews 14

  1. 15 Ratings

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TravlnTam
3/8/2014

I substituted coconut oil for the shortening and they turned out excellent!

Bella2012
4/6/2014

I love ginger but honestly, these cookies were a bit too strong for me. The "bite" from the ginger was too much so I'll probably use 3 teaspoons max next time. Also, teaspoon-sized balls were too small. The bottoms burnt and I had to throw about a dozen of them away. However, when I made them at least tablespoon-sized, the tops cracked, just like the directions said, and they turned out fine.

Gailmax
3/3/2014

Best ginger cookie ever. I made these without the crystallized ginger and they were amazing. Spice level is perfect but not for the faint of heart.