Chewy ginger cookies are my favourite Christmas baking recipe. Inspired by the cookie at Starbucks, these are even better with the addition of real ginger to help with digestion and fight colds, and give that real ginger taste.
Although delicious as is, after making these a few times, I have been known to stir in chopped chunks of 70% dark chocolate – so amazing and special for the holidays. But the recipe is a classic and if you’re making it for the first time I would stick with it as listed below.
I also will use either fresh grated ginger, or chopped candied ginger depending on what I have, as the recipes notes below.
There’s something so cozy and warming about the ginger flavour when it’s cold outside. Recipe makes 24 regular cookies.
chewy ginger cookies
2 + 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon grated fresh ginger (or 2 tablespoons chopped candied ginger)
1 cup brown sugar
3/4 cup unsalted butter at room temperature
1/4 cup molasses
1/4 cup granulated white sugar or raw sugar (for coating dough)
Toss the ginger in the freezer and preheat oven to 350 degrees. Chilling the ginger makes it easier to handle. Combine flour, dry spices, salt, baking soda and baking powder. Beat room temperature butter with egg, brown sugar and molasses. Reserve granulated white sugar for rolling the cookies before baking.
Using a box grater or zester, grate 1 teaspoon of frozen ginger and add to the wet ingredients. Combine wet and dry and let batter set in fridge for 10 minutes.
Scoop teaspoon size cookies and roll into balls. Dip balls in sugar. Place on cookie sheet and using the bottom of a glass or your finger, gently press each cookie down. Note, don’t crowd the pan as these cookies will spread during baking. Bake for only 10 minutes. Cookies will firm up as they cool.
Guests coming over? Batter can be wrapped in plastic and stored in freezer for a few months, or fridge for up to three days. Merry Christmas, friends!