Best Chewy Ginger Cookies Recipes

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift the flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
• 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.
• Roll rounded teaspoon-sized amounts of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
• 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.

CHEWY GINGER COOKIES

Steps:

• In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Roll into 1-in. balls; roll in remaining sugar. Place 1-1/2 in. apart on ungreased baking sheets. , Bake at 375° for 10 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.

EASY CHEWY GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
• Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
• Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
• Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

CHEWY GINGER COOKIES WITH RAISINS

Steps:

• Whisk together flour, ground ginger, baking soda, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in fresh ginger, egg, and molasses. Beat in flour mixture; fold in raisins. Scoop dough into 1 1/2-inch balls onto a parchment-lined baking sheet. Refrigerate until firm, 30 minutes.
• Preheat oven 350 degrees, with racks in upper and lower thirds. Roll balls in sanding sugar; place, 2 inches apart, on two parchment-lined baking sheets. Bake until centers are just set, 16 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely.

CHEWY TRIPLE GINGER COOKIES

Steps:

• heat oven to 350
• combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
• cream brown sugar, shortening and butter until fluffy.
• add eggs molasses and beat until blended.
• add flour mixture just until blended.
• gently stir in crystalized ginger and fresh ginger.
• cover and refrigerate dough for 1 hour.
• shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
• bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

CHEWY GINGER MOLASSES COOKIES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Mix on medium-high speed until light and fluffy, about 3 minutes. Add the molasses and mix on medium-high speed until well combined. Add the egg and continue mixing until incorporated, about 2 minutes.
• Reduce the speed to low and gradually add the dry ingredients. Mix until evenly incorporated.
• Transfer the dough to an airtight container and refrigerate for 1 hour, or until chilled.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Use an 2 ounce scoop to portion the cookies onto the baking sheet, spacing evenly. Freeze for 10 minutes.
• Fill a small bowl with raw sugar, then roll each dough ball in the sugar until completely coated. Return to the baking sheet.
• Bake the cookies for 8-10 minutes, until they begin to crack slightly on top. Remove from the oven and let cool for 4-5 minutes, then transfer to a wire rack to cool completely..
• Enjoy!

CHEWY TRIPLE GINGER COOKIES

Steps:

• In medium bowl, stir together flour, ground ginger, cinnamon, baking soda, allspice and cloves; set aside. In large bowl, beat butter and brown sugar on medium speed 3 minutes or until light and fluffy. Add molasses, gingerroot and egg; beat on low speed until blended. Add flour mixture; beat until soft dough forms.
• Divide dough in half; shape each half into 12-inch log. Cover and refrigerate 2 hours or freeze 30 minutes until firm.
• Heat oven to 350°F. In small cup, combine crystallized ginger and granulated sugar; set aside. Cut logs into 1/2-inch slices. Onto ungreased cookie sheets, place slices 1 1/2-inches apart. Sprinkle with ginger-sugar mixture, pressing lightly into dough.
• Bake 8 to 10 minutes or until puffed and light brown on bottom. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.

CHEWY GINGER DROP COOKIES

Steps:

• In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool.

CHEWY GINGER COOKIES

Steps:

• Heat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and white pepper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the light-brown and granulated sugars with the butter until light and fluffy, about 5 minutes. Beat in the egg and molasses. Add the flour mixture; mix until combined. Form into a ball; wrap in plastic. Chill dough at least 2 hours or overnight.
• Line a baking sheet with parchment paper. Pour the sanding sugar into a bowl. Form the dough into 1-inch balls; roll each ball in sugar. Place the coated balls on prepared baking sheet, spaced 2 inches apart. Using the palm of your hand, flatten each ball slightly into a disk.
• Bake the cookies until browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely. Store cookies in an airtight container up to 2 days.

DIABETIC CHEWY MOLASSES GINGER COOKIES

Steps:

• Spray cookie sheet with nonstick spray; set aside.
• In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
• Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
• Beat in Eggbeaters and molasses.
• Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Cover and chill in the refrigerator for 1 hour.
• Shape dough into 1-inch balls.
• Combine the granulated Splenda and 1 teaspoon cinnamon.
• Roll balls in Splenda-cinnamon mixture.
• Place 2 inches apart on prepared cookie sheet.
• Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
• Remove from cookie sheet.
• Cool on a wire rack.
• Makes about 4 dozen.

CHEWY GINGER COOKIES

Steps:

• Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).
• Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.
• Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10-12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

CHEWY GINGER COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes.
• Form tablespoonfuls of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHEWY CHOCOLATE-GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment.
• Combine the chocolate and butter in a small microwave-safe bowl and microwave in 30-second increments, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
• Whisk the almond and all-purpose flours, ginger, baking powder, cinnamon, salt, allspice and nutmeg together in a medium bowl. Beat the brown sugar and eggs togteher in a large bowl with an electric mixer on medium-high until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the dough until firm but still rollable, at least 1 hour.
• Put the granulated sugar in a shallow bowl. Scoop and roll the dough into 3/4-inch balls and then roll in the granulated sugar to coat. Put on the prepared baking sheets about 2-inches apart.
• Bake until the edges are set but the centers are still soft, 8 to 10 minutes. Let the cookies cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Dust with confectioners' sugar if using.

CHEWY GINGER-MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper.
• In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.
• Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.
• Working with one-third of the dough at a time (keep remaining dough refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.
• Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

CHEWY MOLASSES GINGER COOKIES

Steps:

• Beat the butter on medium-high speed in a large mixing bowl for 2 minutes.
• Beat in the brown sugar.
• Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand.
• Refrigerate for 1 hour.
• Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray.
• Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon.
• Place 2 inches apart on prepared baking sheets.
• Bake for 8-12 minutes, until cookies are set and tops crack.

CHEWY GINGER-RYE COOKIES

Steps:

• Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).
• Meanwhile, place a rack in middle of oven; preheat to 375°F. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.
• Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3" apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8-10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.
• Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.

DOVETAIL BAKERY'S CHEWY GINGER MOLASSES COOKIES

Steps:

• Heat oven to 350 degrees and line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, ground ginger, allspice and crystallized ginger; set aside. In a mixing bowl, beat the Earth Balance spread, 1 cup sugar, orange zest and molasses until well incorporated, 30 to 45 seconds at medium speed if you're using an electric mixer. Add the egg replacer and mix to incorporate, scraping down the sides of the mixing bowl. Add the flour mixture and mix until well incorporated.
• Pour the remaining ½ cup sugar into a small bowl. Shape 2-tablespoon portions of dough into balls and place in the bowl with the sugar. Roll the dough balls around until they're completely coated. Place on baking sheets about 3 inches apart. If using, place a fat blueberry in the middle of each cookie. Bake for 10 to12 minutes or until they have all puffed up and are starting to look crackly. Cool for 10 minutes on the baking sheet, then transfer to a cooling rack and cool completely.
• To get ahead for the holidays: These cookies are great for potlucks, thank-you gifts and last-minute guests. The dough freezes well, so it's a great thing to keep on hand during the holiday season. The easiest way to keep this dough is to scoop it out into 2 tablespoon-sized balls, freeze on a baking sheet, then wrap thoroughly in plastic and keep frozen. You can bake these directly from the freezer without defrosting by tossing them in sugar and baking for 15 to 20 minutes, or until puffed and crackly.

CHEWY GINGER COOKIES

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 350°F; line two baking sheets with parchment paper.
• Sift the flour, baking soda, salt, cinnamon, ginger and cloves into a medium bowl and set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
• Add the egg and molasses and mix until blended and an even light brown color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate.
• Spread the granulated sugar on a large piece of wax or parchment paper.
• Roll ¼ cup of dough between the palms of your hands into a 2 inch ball, roll the ball in the sugar and place on one of the prepared baking sheets.
• Continue making cookies, spacing them 2 inches apart.
• Bake the cookies one sheet at a time until the tops feel firm, but they are still soft in the center and there are several large cracks on top, about 14 minutes.
• Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• These make BIG cookies!

CHEWY GINGER COOKIES

Steps:

• Heat oven to 350 degrees. Mix the first 6 dry ingredients together with the room temp butter. Mix until in all resembles brown sugar, then mix in the brown sugar. Blend in the egg and molasses until thoroughly combined. Roll into Tablespoon balls and coat in granulated sugar. Place on parchment lined cookie sheet, 2 inches apart. Bake 10-12 minutes. Test your first batch to get the desired chewiness. Every minute longer will result in a crispier cookie.