Chewy Ginger Cookies Recipe -
Chewy Ginger Cookies Recipe
  • READY IN 35 mins

Chewy Ginger Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 20 cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    35 mins


  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 More Reviews

Most Helpful Positive Review
Mar 08, 2014

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

Most Helpful Critical Review
Apr 06, 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.


16 Ratings

Mar 03, 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.

Jan 30, 2014

LONG LAST…perfect ginger cookies. After much experimentation with many recipes, I just made this recipe EXACTLY as it read. My husband, a life-long cookie lover, said moments ago, "These are the best cookies I have ever had." Cooked to a chewy/crispy wonderfulness in a well pre-heated oven for 10 minutes (for once exactly the time stated in the recipe!), left to cool just a bit on the pan…then viola…perfection.

Dec 02, 2013

Terrific cookies! I did use Crisco (I had some to use up) but I did not have crystallized ginger and they turned out beautiful. I also dropped rolled cookies in a bowl with about 4 TBS of regular sugar and shook the bowl to lightly coat the cookies and flattened slightly with a spatula. Ate 3 immediately!

Dec 08, 2014

The texture was absolutely perfect. The only thing I'd do differently next time is cut the ginger in half. I didn't add the crystallized ginger and still I think 4 tsp of ground ginger is just way too much. All other recipes use about the same ratio of ginger to other spices or they use more cinnamon actually. I could only eat one or two cookies in one sitting because the ginger was overwhelming.

Mar 23, 2014

I used brown sugar instead of white... Delicious! I would chill the batter next time to make it easier to roll into balls.

Mar 09, 2014

Delicious, chewy perfect ginger molasses cookies! The whole family loved them - sprinkled with sugar when I took them out of the oven for that extra touch.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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