Chewy Ginger Cookies Recipe - Allrecipes.com
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
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  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.

 

13 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.

 
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!

 
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.

 
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 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.

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • 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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About the Cook

 
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