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 brown sugar cinnamon cookies. Another favorite of mine.
Chewy Ginger Cookies
INGREDIENTS
- 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 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 teaspoon ground ginger
- ½ teaspoon salt
INSTRUCTIONS
- 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 tablespoon scoop (or spoon, or your hands), form the dough into balls and roll through the remaining 2 tablespoon 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.
Adri
Dear Haley,
my cookies turned out more fluffy rather than chewy. 🙁 Could you help me what went wrong? They were delicious but that wasn't the texture I was looking for, and mine blew up in the center with airy bubbles like sponge cake.
Haley
Hi Adri, thanks for reaching out! You may have used too much flour or baking soda. Did you spoon and level your flour? And were you definitely using baking soda not baking powder? Baking powder has baking soda and an acid, so if you used this by accident you'd have too much acid in the recipe and the leavening agent wouldn't react properly. Whereas baking soda reacts with the natural acid in the recipe (molasses, brown sugar) to give just the right amount of lift. Hope this helps!
Adri
Dear Haley,
thanks for the reply. I have used baking soda, however I live in Hungary and searched the internet to convert cups to grams for the flour and the butter so I am not sure that was accurate. I used 300 grams flour and 230 grams butter. Maybe this was the "problem"?
Thank you again.
Haley
Hi Adri,
Ah, the flour grams measurement is 250g rather than 300g. Maybe that was the issue. Otherwise my other thought is confirming you used teaspoon rather than tablespoon? I will retest the recipe soon.
Adri
Dear Haley,
thanks I have tried again yesterday morning with 280 grams of flour this time, and they didn't puff up as much so I arrived at the conclusion that the problem was the flour. 😀 I will try again with only 250 grams of flour, I think it will be perfect that way. (Although my friends at the salsa class loved it the way it was. 😀 ).
Thanks for the great recipe and the quick helping tips. 🙂 🙂
Haley
Oh good I'm so glad to hear that!!! Thanks for giving them another try 😊