I’ve been searching for a long time for a perfect soft and chewy ginger cookie recipe. I’ve tried quite a few, and they’ve always turned out crispy. But I finally found the recipe that’s just right.
To keep them chewy, store them in an airtight container and throw in a piece of bread.
Chewy Ginger Cookies
- 3/4 cups butter, softened (1 1/2 sticks)
- 1 cup granulated sugar
- 1/3 cup molasses
- 1 egg
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 2 cups flour
- sugar for rolling
Preheat your oven to 350 degrees Fahrenheit. Grab a cookie sheet (or two) and put some parchment paper down. (I swear by Reynolds Cooking Baking Sheets.)
Soften the sugar by letting it sit on your counter for 30 minutes to an hour. Or you can cheat and heat it in the microwave for about 30 seconds. Best to try for 20 seconds first and then check how softened it is, before popping it back in for additional seconds.
Cream the butter and sugar together, then add the molasses and the egg and mix well. Add the smaller dry ingredients (salt, baking soda, cinnamon, ginger, and cloves) and combine. Slowly add the flour in increments.
Put some sugar for rolling in a small bowl or dish. I used a combination of granulated sugar, raw sugar, and green and red colored sugar (to be festive). Drop dough by the teaspoonful or from an ice cream scoop and roll in the sugar dish.
Place sugar-coated cookie dough balls on your parchment paper-lined cookie sheets. Bake for 10-12 minutes or until done. I used an ice cream scoop and ended up with about 30 cookies.