Chewy Ginger Cookies.

Processed with VSCOcam with f2 preset

‘On the tenth day of Christmas my true love sent to me: Ten Lords a Leaping, Nine Ladies Dancing, Eight Maids a Milking, Seven, Swans a Swimming, Six Geese a Laying, Five Golden Rings, Four Calling Birds, Three French Hens, Two Turtle Doves and a Partridge in a Pear Tree’…AND I give to you Chewy Ginger Cookies.

Hi friends, can you believe Christmas is this week? I can’t, I really can’t believe it’s already here- but I guess I do this every year. Seth and I have 1 more day of work and then we are heading down South to celebrate Christmas with our families. I am definitely looking forward to spending time with them and friends from our hometown but NOT looking forward to a 5 hour car ride with 1 dog, 1 cat, 2 suitcases and a bunch of presents. Wish us luck!

Anyway, I love a good ‘chewy’ ginger cookie and this is my favorite recipe for them, it’s slightly modified from a bon appetite one. I don’t make them very often because they make ALOT … like 48 cookies. But it’s Christmas time and I couldn’t resist. Plus a ginger cookie always makes me feel a little bit better about the fact I’m eating a cookie. Ginger = healthy, duh.

Wishing you all the best this week! Check out the recipe below.

******SERVINGS: MAKES 48*****

2 1/4 cups all-purpose flour

2 1/2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1/2 cup blackstrap (robust) molasses

2 teaspoons finely grated peeled ginger

1 teaspoon vanilla extract

1/2 cup finely chopped crystallized ginger

1 cup raw or sanding sugar

3/4 cup (packed) dark brown sugar

1 cup (2 stick) unsalted butter, room temperature

1 large egg


  • Preheat to 350°. Line 2 baking sheets with parchment paper.
  • Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Then using an electric mixer on medium-high speed, beat brown sugar and butter in a large bowl, scraping down sides halfway through beating, until fluffy. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend (try not to over mix). Mix in crystallized ginger (dough will be very soft and sticky).
  • Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2″ apart.
  • Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool.
  • ***Be sure to use new parchment on the remaining trays of cookies.



Leave a Comment