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My review
Chewy Ginger Cookies
tiggs
"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 calsOriginal recipe yields 20 servings (20 cookies)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 168 calories; 7.3 g fat; 24.4 g carbohydrates; 1.7 g protein; 28 mg cholesterol; 239 mg sodium. Full nutrition
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Reviews
Read all reviews 3741 Ratings
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Most helpful positive review
3/8/2014
I substituted coconut oil for the shortening and they turned out excellent!
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...
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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...
3/8/2014
I substituted coconut oil for the shortening and they turned out excellent!
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...
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...
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...
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.
12/2/2013
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 regula...