Chewy Ginger Cookies

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It’s Monday, and here we are thinking about cookies. Huge surprise. But just look at these beautiful chewy ginger cookies, and the cookie dough itself for those of us who prefer raw dough over a baked cookie! I used to think ginger snaps and ginger cookies were gross when I was little, and I’ll admit I still find a store bought cookie every once and a while that has a little too much spice for me. But that why we make them at home, that way we can control the texture and flavor!

I do also enjoy a chewy cookie over a crunchy one, but there is a time and place for alllll the cookies. If you prefer a crunchier cookie, simply bake these longer than instructed. These are basically sugar cookies with some spice and molasses thrown in, so good news you probably already have everything you need on hand.

These also freeze very well, which is perfect if you ever want just one or two cookies, or if you are tight on time and need to make these ahead for an event. You can freeze the cookie dough itself in already portioned balls and bake when ready, allowing to come to room temperature before baking. Or you can freeze the already baked cookies and allow them to come to room temperature before eating, give them a quick warm up in a 200 degree oven and your set!

I’ve also found these cookies in particular are great for ice cream sandwiches! They are not too sweet, and with the flavor from the spices and molasses, go great with a plain vanilla or praline ice cream. They are also the perfect consistency for an ice cream sandwich, they will hold up enough to hold onto, but will be soft enough to easily bite through!

 

 

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Try these other delicious Cookies and Bars:

 

Oatmeal & Chocolate Chunk Cookies

Salted Caramel & White Chocolate Blondies

Lemon Poppy Seed Sugar Cookies

Chewy Brown Sugar Cookies

Peppermint Bark Cookies

Tahini & Sea Salt Chocolate Chip Cookies

Sugar Cookie Bars

Chewy Molasses Ginger Cookies

 

 

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I think molasses is the key to a good ginger snap cookie, whether it is crunchy or chewy (both equally delicious in my book). Not only does molasses give the familiar color to these cookies but it also makes the dough come together perfectly. Molasses comes from sugar cane, when sugar cane is boiled down and the sugar crystals are extracted, what remains is a dark, thick liquid, which we know of as molasses. So we can classify molasses as a sweetener, while it it not typically one that comes to mind. Besides ginger cookies, my other favorite use for molasses is in rye bread, think the kind you get from a steakhouse! It also makes a great glaze for sauteed carrots or asparagus!

 

 

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Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.

In a large bowl (or in the bowl of an electric stand mixer), cream together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes. Stir in the dry ingredients and mix until combined.

The dough can be scooped and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls. Using a cookie scoop or a tablespoon, scoop and roll dough into roughly 1-inch balls. Bake for 8-10 minutes depending on the size of your cookie. Careful not to over bake these cookies, so they stay soft and chewy.

Transfer the baked cookies to a cooling rack, these will stay soft and chewy in an airtight container for up to a week. You can also freeze the dough or the baked cookies.

 

Chewy Ginger Cookies

A soft, chewy version of your favorite spiced gingersnap cookies!
Prep Time15 mins
Total Time25 mins
Course: Dessert
Cost: $

Equipment

  • Cookie Sheet
  • Electric or Hand Mixer
  • Cookie scoop, optional but much easier
  • Cooling Rack

Ingredients

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 tsp Ground cloves
  • 1 tsp Ground ginger
  • 1 1/2 cups Butter, softened (3 sticks)
  • 1 1/2 cups Granulated sugar
  • 2 Eggs
  • 1/2 cup Molasses
  • Sugar for rolling, optional

Instructions

  • Preheat the oven to 375 degrees F. Line a couple large, rimmed baking sheets with parchment paper, silpat liners or lightly coat with nonstick cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set dry ingredients aside.
  • In a large bowl (or in the bowl of an electric stand mixer), cream together the butter and granulated sugar, 2-3 minutes, until light and creamy. Add the molasses and eggs and mix until well-combined, another 2-3 minutes. Stir in the dry ingredients and mix until combined.
  • The dough can be scooped and baked right away, but the cookies will be slightly thicker and chewier if refrigerated for a bit. If so, chill for 20-30 minutes (or up to several days) before rolling into balls. Using a cookie scoop or a tablespoon, scoop and roll dough into roughly 1-inch balls. Bake for 8-10 minutes depending on the size of your cookie. Careful not to over bake these cookies, so they stay soft and chewy.
  • Transfer the baked cookies to a cooling rack, these will stay soft and chewy in an airtight container for up to a week. You can also freeze the dough or the baked cookies.

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