Chewy Ginger Cookies never last long in our house. They are one of my children’s most favorite cookies that I make, which is saying a lot! I mean, they do love every cookie I make, but they will actually beg me to make these. And I don’t blame them one bit!
These cookies are a symphony of all the warm spice flavors that we love in a traditional gingerbread paired with the chewiness of the best cookie ever! And they stay chewy! Even after several days after being baked. Which is great because I like to use these cookies in my cookie trays I bake around the holidays.
Every year when Christmas rolls around, my children and I like to bake cookies and make treats for all of our friends and family. It’s a tradition that we all look forward to every holiday season. With some of the kids getting older now and starting their own families, it’s one of the things we still like to do together with the whole family. Every year the cookies will change a bit, but we always have a few favorites that are a must have, and this Chewy Ginger Cookie is one of them!
The dough is this recipe is a snap to make and it requires no chilling!! I always use my favorite cookie scoop when I make these cookies. It makes for nice even scoops and ensures all my cookies are the same size. I also like to roll my cookies in granulated sugar before I bake them. It adds the perfect touch of sweetness to balance out all those spices in the cookie as well as it helps give it a slightly crisp coating.
The key to ensuring the chewiness of these cookie is in the baking time. You want to have the cookie just slightly under baked when you remove from the oven. Baking time will be from 9-10 minutes depending on your oven. Then let them cool for only a minute or two on the baking sheet then transfer to a cooling rack to cool completely. If you let them sit too long on the baking sheet they will continue to cook and you will not have the chewiness we are aiming for in this cookie.
Be ready to experience the most splendid bite of cookie ever! The sweetness of the crisp sugar coating combined with the chewy, spicy ginger cookie is a thing of beauty! I hope you love them as much as my family and I do.
Chewy Ginger Cookie Recipe
12 tablespoons softened butter
1 C granulated sugar
1/4 C molasses
2 C flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp cloves
1 tsp ground cinnamon
1/4 C granulated sugar (for rolling cookies)
Preheat oven to 350 degrees
Line baking sheets with parchment paper
In a large bowl cream butter and sugar together with a hand mixer for 3 minutes on medium speed, until light and fluffy.
Add egg and molasses to sugar mixture and beat until well combined.
In a medium size mixing bowl whisk together the flour, salt, baking soda, ginger, cloves, cinnamon, and nutmeg.
Add the flour mixture slowly to the sugar mixture and beat with hand mixer in low until combined.
Using a small cookie scoop (1 1/2 Inches wide by 1 inch deep) place cookie dough into a small bowl with the 1/4 granulated sugar and gently roll the ball around until it is cover in sugar.
Roll the ball of cookie around around in your hand until ball is formed and then place dough in the parchment lined cookie sheet. Place balls about 2 inches apart.
Bake cookies for about 9-10 minutes. Remove from oven and let cookies cool for only 1-2 minutes and then transfer cookies to a cooling rack.
Store cookies in a sit tight container for 1 week.
Makes about 24-30 cookies depending a size of scoop.