Ginger cookies and the holiday season are synonymous (in my opinion). So, it should be no surprise to you all that here I am with a chewy ginger cookie recipe for ya.
The beauty of ginger cookies is that there's so many different recipes out there in the world, and all are delicious. This recipe in particular yields a chewy inside with edges that are slightly crispier, which is my preferred way.
I wasn't always keen on ginger cookies. This has only been a few years in the making, which is why getting such a perfect recipe was so important to me. There had to be just the right balance of ginger and cinnamon, making sure that the ginger doesn't burn your throat (I've had cookies like that, and it's not great).
Anyway, these are perfect to me, so I hope you love them, too. But if ginger isn't your thing, try these peanut butter cookies. Another favorite of mine.
Chewy Ginger Cookies
- 1 cup 2 sticks unsalted butter, room temp
- ½ cup granulated sugar + 2 tbsp for rolling the dough balls in
- ⅓ cup dark brown sugar
- ¼ cup molasses
- 1 large egg room temp
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- 2 tsp ground ginger
- ½ tsp salt
- Preheat your oven to 350℉.
- In a large bowl (I use a stand mixer), cream together the butter, ½ cup granulated sugar and dark brown sugar. Then, mix in the molasses and egg until it's one homogeneous mixture.
- In a separate large bowl, combine the dry ingredients - flour, baking soda, cinnamon, ginger, and salt. In 3 batches, mix the dry ingredients into the wet until a dough forms.
- Using a 1 tbsp scoop (or spoon, or your hands), form the dough into balls and roll through the remaining 2 tbsp of granulated sugar. Place on a baking sheet and put in the fridge for 1 hour.
- Bake for 12-14 minutes until golden brown on the edges.