-
-
My review
Chewy Ginger Cookies
2
tiggs
"These are delicious crispy, chewy ginger cookies that will disappear before your eyes! These are best kept in an airtight container."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 168Original recipe yields 20 servings (20 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4250 Ratings
-
-
-
-
-
Most helpful positive review
1/30/2014
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 t...
Most helpful critical review
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 to...
Most helpful
Most positive
Least positive
Newest
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 to...
1/30/2014
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 t...
3/8/2014
I substituted coconut oil for the shortening and they turned out excellent!
9/27/2016
These cookies turned out very well! Perfect combination of chewy soft insides but firm outside. I cooked for 9 min instead of 10 because my oven is convection. I did not have crystallized ging...
12/22/2015
Brought a big batch to work and people kept coming back for more. You're missing out if you don't put in the candied ginger. It's very affordable if you get it from the bulk aisle of a larger gr...
11/20/2015
These are very good in terms of texture and flavor. I changed one thing on the second batch, because even though there is molasses, it is not enough to cut the bitterness of the baking soda. I r...
12/8/2014
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 w...
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.