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Soft and Chewy Ginger Cookies

November 28, 2012 by Audra 40 Comments

Ok, I’m finally out of my food coma and ready to bring on the Holiday sweets. This truly is my favorite time of the year and nothing makes me happier than handing out sweets to friends and family. As a baking blogger it’s actually perfect, as I won’t struggle to give away my baked goods until after the New Year. I’m all stocked up on pretty boxes and bags which make extra treats look all festive too.

ginger

I love a spicy ginger cookie, but I’m not so much into the hard texture of a traditional ginger snap, so these were perfect for me. The edges are crisp and the insides are chewy and soft. I added candied ginger bits which add little burst of spicy ginger flavor with each bite. The dough comes together in no time and the bake up quickly. I chose to bake
a dozen of these and chill the rest of the dough in pre-scooped portions, making it easy as pie to bake up a few anytime company comes over.

On a side note, thank you all so much for the sweet comments on the wedding picture post! I put a lot of love and hard work into planning all the details of that day, so hearing all your kindness made my day! I will go back and give some info on vendors and stuff to answer your questions. :)

Print
Soft and Chewy Ginger Cookies
Yield: 2 dozen
 
Ingredients
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup butter, softened (1½ sticks)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tablespoon water
  • ¼ cup molasses
  • ½ cup candied ginger* chopped into bits.
  • 2 tablespoons raw sugar for rolling (white sugar works too)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then mix in the water and molasses.
  4. Gradually mix the sifted ingredients into the molasses mixture. Stir in the candied ginger.
  5. Chill dough for 15 minutes to make it easier to handle.
  6. Shape dough into 1 inch sized balls, and roll them in the raw sugar. Place the cookies 2 inches apart onto a parchment or silpat-lined cookie sheet, and flatten slightly.
  7. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Notes
*Candied Ginger can be found at your basic grocery store, but if you can't find it- I made it from scratch here.
3.5.3251

Filed Under: Christmas, Cookies, Holidays, Recipes Tagged With: Ginger

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Comments

  1. Warm Vanilla Sugar says

    November 28, 2012 at 2:34 pm

    Definitely a favorite of mine. Your recipe looks awesome!

    Reply
  2. Carina says

    November 28, 2012 at 7:03 pm

    they look perfect for christmas time!

    cakes-carina.blogspot.de

    Reply
  3. tara says

    November 28, 2012 at 10:35 pm

    Those look awesome. I love gingersnaps, but hate that they’re so crunch also.

    Reply
  4. Cassie | Bake Your Day says

    November 28, 2012 at 11:11 pm

    Swooning over these. I love soft and chewy cookies and that’s the only way I like ginger cookies. These are perfect!

    Reply
  5. Bee says

    November 29, 2012 at 9:35 pm

    Ohh… I need to get some candied ginger because these look DIVINE.

    Reply
  6. Mi Vida en un Dulce says

    November 30, 2012 at 3:56 pm

    I always bake ginger cookies for the Hollidays, but the rolled ones, and you know, allways the same? So here it comes, the chewy cookies in a complete different way to have ginger cookies. I will make it…!!!

    Reply
  7. Kali Orkin says

    December 1, 2012 at 2:04 am

    Baking these right now. It’s like you can read my mind, I have been craving these for over a week now and needed a good recipe. They look gorgeous!
    Although, in general, I have trouble with my cookies not spreading out all pretty like yours or store cookies. Any tips?

    Reply
  8. Kali Orkin says

    December 1, 2012 at 2:09 am

    But oh my, do they taste amazing? Yes, yes I think they do!

    Reply
  9. Audra says

    December 3, 2012 at 7:25 am

    Hey Kali! For this recipe you really need to flatten the dough out before baking to get them spread out. Otherwise they will just puff up! :)

    Reply
  10. Clarissa Kanell says

    December 3, 2012 at 9:06 pm

    I’m guessing you fold the candied ginger in at the end?

    Reply
  11. Gcbchowie says

    December 12, 2012 at 12:17 am

    This is a great recipe I got mine from a lady here in kansas & she got it from her mom.
    At least 100 yrs old. Thanks for the memories and I am going to make several batches for friends. Memories are a good thing. THANKS

    Reply
  12. Cindy says

    December 12, 2012 at 12:25 pm

    Is the candied ginger mixed into the dough or part of the raw sugar for rolling? Thanks!

    Reply
  13. Audra says

    December 12, 2012 at 1:28 pm

    So sorry- Yes! The ginger is mixed into the dough. I clarified in the recipe.

    Reply
  14. Audra says

    December 12, 2012 at 1:30 pm

    So sorry for the late reply Clarissa! Yes- you fold the candied ginger in- I changed the recipe above to include that detail!

    Reply
  15. Maureen says

    December 15, 2012 at 2:18 am

    I made these (minus the candied ginger) to bring to my Grandpa’s 84th birthday party today- he is in a nursing home and can’t eat much, but still enjoys soft cookies. These were perfect and looked just like your photos. Thanks for the recipe!

    Reply
  16. emtee says

    December 18, 2012 at 3:50 pm

    These cookies are the jam. They are now the exception to my anti- soft cookie rule!

    Reply
  17. Rachel A Garber says

    December 20, 2012 at 2:27 pm

    These were amazing! My husband and I loved them so much we had to make them again last night because the first batch didn’t last very long :)

    Reply
  18. Betsy says

    December 31, 2012 at 8:10 pm

    i’ve been wanting to make these and finally took the time to make candied ginger and made the cookies…….amazing. like, quite possibly one of the best things i’ve had in my entire life, and im a chocoholic to the core. thanks so much for sharing!!!!!

    Reply
  19. Goodlookinsue says

    January 14, 2013 at 6:54 am

    Wondeful, except for the stomach ache from eating to many!

    Reply
  20. Goodlookinsue says

    January 14, 2013 at 6:56 am

    “too” many… my bad

    Reply
  21. Lindsay says

    July 12, 2013 at 3:32 pm

    I just made a batch of these, and before I had time to bake them all, decided to make another batch to give away! Great recipe. Thank you!

    Reply
  22. Mattie says

    October 29, 2013 at 10:02 pm

    Thanks for a great recipe. My guys love gingerbread waffles, but it’s not every morning that I can whip those up, so these are the perfect treat for lunches and such. My addition is a nice slather of lemon curd on top of the cookie–it’s such a great bite and tang!

    Reply
    • Audra says

      October 30, 2013 at 3:59 pm

      Ooh that does sound great- I love gingerbread and lemon together!

      Reply
  23. S says

    November 24, 2013 at 9:38 pm

    I rarely comment on these sites, but…

    I made these today and they are definitely goingh in my permanent cookie rotation. Mine were not as dark as the ones pictured but totally delicious.

    Reply
    • Audra says

      November 24, 2013 at 11:56 pm

      Thank you so much for taking the time to comment- I’m so glad you liked the cookies!

      Reply
  24. kylie @ immaeatthat says

    December 7, 2013 at 8:39 pm

    Just made these. Delicious!!!!!!!!!!!!!!

    Reply
  25. christy says

    December 7, 2013 at 11:18 pm

    these are, hands down, some of the best ginger cookies I’ve had. I just baked them tonight and let me tell you, they were hard to stop eating! Even my dad, who doesn’t care for ginger cookies, loved these and wanted several!! Thanks so much for the amazinggg recipe! :)

    Reply
    • Audra says

      December 10, 2013 at 9:46 am

      Thank you Christy! I’m so glad you enjoyed them :)

      Reply
  26. cari says

    December 18, 2013 at 7:56 am

    Made these last night and they are AMAZING! doesn’t have an overwhelming taste of ginger, just perfect. definitely making these again

    Reply
    • Audra says

      December 19, 2013 at 12:13 pm

      Thank you so much- so glad you liked them!

      Reply
  27. Laura says

    December 18, 2013 at 3:49 pm

    These have been the end of a several year long quest for the perfect chewy ginger cookie. Add a tablespoon of instant coffee, and–voila– Starbucks coffee-infused ginger cookies.

    Reply
    • Audra says

      December 19, 2013 at 12:10 pm

      Wow yum! I never would have thought of adding coffee- love it!

      Reply
    • Rob says

      December 6, 2019 at 9:28 am

      One of my favorite Starbucks treats of all time! Thanks for the info – I have been searching forever.

      Reply
  28. Emma Welsh says

    January 27, 2014 at 8:52 pm

    I love the taste of these however they never come out as puffy as shown. Mine always come out flat. What am I doing wrong? They taste amazing like I said and I can’t stop eating them but I would love for them to be thicker.

    Reply
  29. Jodi says

    December 12, 2014 at 5:17 pm

    I just pulled these from the oven, great hot! I thought it was interesting no eggs. Is that why mine are flat? They are so good, great gingerbread flavour, and I love gingerbread! Thanks for this

    Reply
    • Audra says

      December 13, 2014 at 8:25 pm

      That’s so funny- I guess they could easily be made vegan!

      Reply
  30. anais says

    December 24, 2014 at 4:31 pm

    just made these….AMAZING!!!! made a cream cheese frosting to decorate. superb!

    Reply
  31. Rachel says

    November 30, 2019 at 1:22 pm

    These are still a favorite every December and my husband can’t wait for at least a few batches! Friends love them, too!

    Reply
  32. Jodi says

    December 12, 2014 at 5:20 pm

    OMgosh, my sil didn’t write out the egg! lol So, they are even great without the egg!!! lol They are chewy like a brownie! Wholy cow, what a crew we are! lol

    Reply

Trackbacks

  1. Gingerbread Cookie Dough Cups | Yeah...imma eat that.Yeah…imma eat that. says:
    December 9, 2013 at 7:03 am

    […] become quite gingerbread obsessed.  This weekend I made fluffy, butter-filled, sugar-loaded gingerbread cookies.  They were fabulous.  I actually just crumbled one up and put it on top of some coconut […]

    Reply

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