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."
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Ingredients

35 m servings 168 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

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

Most helpful critical review

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 to...

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

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 to...

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.

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 t...

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 regula...

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 w...

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

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.

Wonderful! I was out of allspice so I left that out, and I used the crystallized ginger. I also did that thing where you roll the balls in sugar before you bake them. Mine were done a little ahe...