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Chewy Ginger Cookies

Chewy Ginger Cookies


  • 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
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup (packed) dark brown sugar
  • 1/2 cup vegetable shortening (preferably trans-fat free)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 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

Recipe Preparation

  • Arrange racks in lower and upper thirds of oven; 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. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. 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. 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. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Recipe by Gina Marie Miraglia Eriquez,

Nutritional Content

One cookie contains: Calories (kcal) 94.5 %Calories from Fat 4.0 Fat (g) 0.0 Saturated Fat (g) 1.7 Cholesterol (mg) 8.9 Carbohydrates (g) 14.5 Dietary Fiber (g) 0.1 Total Sugars (g) 10.1 Net Carbs (g) 14.3 Protein (g) 0.7 Sodium (mg) 59.9Reviews SectionThis is an amazing recipe! The cookies are delicious. I baked them for 12 minutes and I think they were slightly underbaked, but I actually prefer them soft and chewy. I used regular unsulphured molasses and they turned out fine — not too sweet, which was a worry. Also, the crystallized sugar clumped up in parts, so next time I'm going to mix it with the flour before adding it, to keep it from clumping. Will definitely make these again.AnonymousBrooklyn, NY12/20/19If there are better ginger cookies, in more than 60 years of baking I haven't found them. And however unlikely the recipe and the instructions give you perfect cookies. I used two sticks of butter (no lard) and followed all directions. You will need the two spoons or you'll lick you fingers every time you put a cookie's worth of dough into the raw sugar. Cool on the wire racks till cold. If, that is, you haven't eaten them all.AnonymousBoulder CO12/16/19These cookies taste amazing, but be careful how you bake them. It's a very soft dough, so I used silicone pan liners to make clean up easier. This was a mistake. The silicone allowed them to spread much too quickly, and I ended up with flat cookies. They taste great, but they're a bit ugly. I also used regular molasses because I couldn't find blackstrap, which may have contributed to the spreading as well, so watch out for that too.AnonymousSan Diego12/16/19These are ginger molasses cookies for grownups. Less sweet and darker brown than other versions of molasses ginger cookies that I have made. The blackstrap molasses really adds a depth of flavor (with slight bitterness) to these cookies. I couldn't find crystalized or candied ginger for a non-ridiculous price, but the powdered and fresh ginger were very flavorful on their own. I'm tempted to add allspice and clove in the future.Love these!! At first I thought they were too spicy, but after they cooled down the spices mellowed out. A new favorite!AnonymousWoodbury, MN12/01/19Great spices and great flavor! I didn't have shortening so just used 2 sticks of butter plus a little extra. The dough was really soft and spread really easily once in the oven, but I found that a few minutes in the freezer right before baking did the trick. Could have been the altitude, too - next time, I'll add a bit more flour.MackenzieMDenver, CO11/22/19These cookies are awesome! Love the mix of spicesbrandi.collins2650Vancouver12/21/17

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